Vegan Gluten-Free Banana Bread

Course: Breakfast

Cuisine: gluten-free, vegan

Keyword: vegan gluten free banana bread

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: slices

Calories: 158kcal

Author: Megan Gilmore

This isn't the first banana bread I've shared on my website, but this one's unique because it's both gluten-free and egg-free. (A tricky thing to get right!) The result is one of the best banana bread recipes I've ever tasted. I recently revisited this recipe to see if a different flour or sweetener would work, so make sure you read the recipe notes if you need to make tweaks.

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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 information is for 1 of 12 slices. This information is automatically calculated using an online ingredient database, so it's just an estimate, not a guarantee.

Flour Note: I originally tested this recipe with King Arthur's all-purpose gluten-free flour, and the results are perfect. I highly recommend seeking it out. When I tried using Bob's Red Mill 1:1 gluten-free flour, the results were incredibly gummy in the center. (My husband still liked it, but I didn't love the texture.) If you can tolerate certified gluten-free oat flour, I tried using that, too, and the results were better than the Bob's Red Mill flour.

Nut Butter Note: I've tested this with raw almond butter from Trader Joe's and creamy salted peanut butter. Both options work, but the raw almond butter lets the banana flavor shine through a bit more.

Sweetener Note: I recently retested this recipe with maple syrup instead of coconut sugar. You can use 1/3 cup of maple syrup as a sweetener if you prefer.

Nutrition