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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.
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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 this and it was so delicious!!!
Thank you!
Could maple syrup substitute for the coconut sugar? I wonder if there could be minor tweaks to allow for the changes in moisture content…. Looking for FODMAP-friendly recipes for my nephew.
Hi Laurie! I’m not sure how that will go, but it’s worth a shot! Maple syrup is sweeter than coconut sugar, so you won’t have to use as much. Maybe start with just a 1/4 cup? I’d love to hear how it goes for you.
Per your advice, I substituted 1/4 cup maple syrup for the coconut sugar and the bread turned out beautifully! Thank you for your prompt response to my question.
Glad you enjoyed it that way, Laurie!
I’ve been baking this bread almost weekly for a long time now and it’s my kids fave! My son has recently passed his baked egg challenge so now I need to incorporate baked eggs in his diet. I’ve tried your almond flour and coconut flour recipes but they didn’t love it as much. Any ideas on how I could add eggs to this recipe? I truly appreciate all your amazing recipes! It has been a life saver for my son who has multiple allergies.
Have you tried my Oat Flour Banana Bread recipe yet? It already calls for eggs and tastes amazing.
I just made this! I didn’t have coconut sugar so I substituted date sugar, but it still came out fabulous! Thank you for such a great revipe!
I am waiting for the timer to go off and I can pull it from the oven, let it cool and have
some with dinner. Smells amazing around here!
Great!
This recipe is amazing! I added fresh berries to it. Great addition!
I love your recipe of the Banana bread, but I would like to have the recipe for the almond butter.
Thank you.
You can find my homemade almond butter recipe here: https://detoxinista.com/how-to-make-homemade-almond-butter/
I made this with Bob’s Red Mill 1 to 1 gluten free baking flour, which is what I typically use. The flavor is amazing, but the inside is super gummy. The edges are borderline too dark so I don’t think it needed to cook more. Do you think it’s just due to different ingredients in the flour mix? I’ve never used King Arthur gf, but this one is sweet rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.
Oh I did just realize also that the Maranatha almond butter I used is not the raw one I normally buy, but a no stir version that does have added oil. Could that be why?? Trying to solve my gummy texture issue before I make this again!
I didn’t like this at all but I still give it 3 stars to be fair.I didnt make any substitutions. I made mini loaves, it wasnt dry or too moist and looked lovely but I have come to the conclusion that my palate only likes goods baked with almond flour and coconut flour as that’s what ive been eating the last few years. It seems to be a texture issue for me. I’ll stick to almond and coconut recipies from now on as i know thats what i like and ive never had a fail using them and there are lots here on this site. Thank you for your efforts.