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If there’s one thing that I’ve learned over the past 15 years of developing gluten-free recipes, it’s that you usually get the best results when you use eggs. My Almond Flour Banana Bread and Oat Flour Banana Bread both use eggs, but when a reader asked me to figure out an egg-free version, I was happy to accept the challenge.
It took several attempts to get this gluten-free vegan banana bread “just right,” and the key is using a creamy nut butter instead of oil. It adds structure and moisture, without weighing down the loaf or making it too gummy in the middle.
But I’ve also learned that the type of gluten-free flour you use matters a lot… so read the tips below to get delicious results on your first try.
⭐⭐⭐⭐⭐ Featured Review
“This banana bread is amazing! Finally found a banana bread that my entire family LOVES! Doesn’t last more than 2 days… such good flavour and consistency.” – Ruby
Ingredients You’ll Need
- Gluten-Free Flour. This is the ingredient that can make-or-break your bread. I recommend seeking out King Arthur’s all-purpose gluten-free flour, when possible. It consistently gives me the best results with this recipe. That said, you can also use certified gluten-free oat flour here. (Don’t use Bob’s Red Mill 1:1 gluten-free flour for this particular recipe; the results are too weird and gummy, even though I love it for other recipes.)
- Ripe Bananas. Use bananas with lots of spots on their skin for the sweetest flavor.
- Coconut Sugar. I originally developed this recipe with coconut sugar, but I recently retested it with maple syrup to give you options. Either one will work, but the measurements will change, so be sure to read the recipe notes if you want to make a swap.
- Nut Butter. Instead of relying on an egg substitute, this recipe uses nut butter instead of eggs and oil. I like using raw almond butter (the runny kind from Trader Joe’s is my favorite) for a mild flavor that lets the bananas shine, but peanut butter works too.
- Baking Powder. Not to be confused with baking soda, this helps the bread rise as high as possible while it bakes.
- Spices. Ground cinnamon, salt, and vanilla extract help to complete the flavor.
How To Make Gluten-Free Banana Bread without Eggs
Step 1:
Preheat the oven to 350ºF and lightly grease a loaf pan with oil. Press a piece of parchment paper into the bottom of the pan, so the loaf will be easy to remove later. (The parchment can act as handles to help you lift it out!)
In a large bowl, mash the bananas with a fork until they look relatively smooth. Then add the nut butter, coconut sugar, gluten-free flour, and spices. Stir well until the batter looks thick, with no visible clumps of flour.
Step 2:
Transfer the banana bread batter to the prepared loaf pan and smooth the top with a spatula. Sprinkle chopped walnuts over the top, if you like, or some mini chocolate chips. I think a topping makes the loaf look prettier, but it’s optional.
Bake at 350ºF for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the banana bread cool for at least an hour before slicing. It will continue to firm up as it cools, so it might feel slightly gummier in the center if you try to slice it while it’s warm.
Storage Tip: Leftover banana bread can be stored in an airtight container in the fridge for up to 5 days. I’ve also left this on my counter overnight, and it’s still fine! But, because it’s moist, it’s better kept chilled. You can freeze individual slices if you don’t think you’ll finish them all in 5 days.
Vegan Gluten-Free Banana Bread
Ingredients
- 3 large ripe bananas (about 1 ½ cups mashed)
- ¾ cup coconut sugar (see notes)
- ½ cup creamy almond butter (should be runny in texture; only ingredient is almonds)
- 1 cup gluten-free all-purpose flour (King Arthur's brand is best)
- 2 teaspoons baking powder
- ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (Tip: I spray the pan with cooking spray, then line the pan to keep the parchment paper in place.)
- In a large bowl, mash the bananas with a fork. Then add the coconut sugar, almond butter, flour, baking powder, cinnamon, salt, and vanilla. Stir well to combine until all the flour is incorporated and the batter looks relatively uniform.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
- Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve! This bread can be stored at room temperature for up to 48 hours, but I recommend storing it in the fridge for longer shelf life. It should keep well for up to a week in an airtight container in the fridge.
Video
Notes
Nutrition
More Recipes to Try
- Coconut Flour Banana Bread
- Paleo Banana Snack Cake
- Gluten-Free Banana Chocolate Chip Bars
- Healthy Banana Muffins
- Frozen Banana Bites
If you try this vegan gluten-free banana bread, please leave a comment and star rating below to let me know how you like. I appreciate your feedback!
Just made your coconut flour banana bread and I think you should let us cooks know that the batter will be thinker than a normal flour recipe because I was very tempted to add some Greek yogurt to the batter but it came out alright, thank you for the receipt, I am diabetic so I don’t use oil or regular sugar, used coconut sugar and was good.