GF Vegan Banana Bread Recipe (Free of Gluten, Dairy, Egg, Oil, Sugar...)
I’m currently in a mountain town, where I’m craving my (moist + delicious) gluten-free vegan banana bread. In fact, my recipe is actually free of gluten, dairy, egg, oil, sugar, and more.
When I first created this recipe, I was craving moist + delicious banana bread that was as healthy as possible. I also wanted it to be simple to make—especially if some items were unavailable.
Because if there is one consistency while traveling and living in various places, in various ways, it’s that ingredients and tools are not always available.
So this is a simple (minimalist) gluten-free vegan banana bread recipe that I can bake nearly anywhere, in very diverse conditions. I love this flexibility.
Right now, it’s even baking well at nearly 6000 feet above sea level…
gluten-free
egg-free
dairy-free
butter-free
lactose-free
milk-free
nut-free
tree nut-free
oil-free
salt-free
soy-free
sugar-free (refined)
wheat-free
organic whenever possible
This means I’m feeling baffled that I’ve ever had to regularly purchase mass-produced bread, particularly since I’ve always disliked that bread is typically wrapped in plastic.
Meaning, I’ve accepted plastic-wrapped bread as a necessary evil (when I couldn’t find bread wrapped in paper, like at farmers’ markets or health food stores). But it’s not necessary at all.
I also thought only those with professional baking skills could bake quick bread. But I was wrong. If I can make this bread, nearly anyone can make this bread.
8 Ingredients (Two Are Optional)
I use eight ingredients to make this gluten-free vegan banana bread—and two of these ingredients are optional…
2 cups all-purpose baking flour (gf, vegan)
I currently experience the best results using Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
it’s free of xanthan gum—no xanthan gum
I love to buy it in 44 oz
I previously made it using gf oat flour (it was delicious), before realizing I’m one of those celiacs who cannot eat gf oats
1/2 tsp baking powder (gf, vegan)
I currently buy Bob’s Red Mill Gluten-Free Double-Acting Baking Powder
it’s aluminum-free and/or there is no added aluminum
I like using only 1/2 tsp, so I don’t taste it
1/2 tsp baking soda (gf, vegan)
I currently buy Bob’s Red Mill Gluten-Free Baking Soda
aka sodium bicarbonate
I like using only 1/2 tsp, so I don’t taste it
4 medium organic ripe bananas (or 1 and 1/2 cups smooshed/packed)
I add at least this quantity of bananas to ensure this bread is moist and sweet
I choose ripe yellow bananas, super soft, with some brown spots (not translucent)
I add more banana for more moisture
1 cup plant milk (gf, vegan)
I use chilled organic almond milk from the store (only 2-3 ingredients), or
I use homemade nut milk (2-3 ingredients), and
I’m guessing any plant milk will work fine
I shake well before pouring
1/2 cup maple syrup (gf, vegan)
I buy organic maple syrup in a glass jar
I measure the maple syrup in the same cup that already measured the plant milk, as the plant milk residue helps the maple syrup pour out of the measuring cup much more easily
I sometimes only use 1/4 cup maple syrup if I’m adding chocolate chips to this recipe, so it’s not too sweet (thus, adjust to taste)
1 to 2 tsp vanilla extract (gf, vegan, optional)
I buy organic vanilla extract in glass
if I can’t buy vanilla (due to high prices or delivery issues), I skip it, as this recipe still tastes delicious without it
though most recipes call for 1 tsp of vanilla, I love 2 tsp (adjust to taste)
1/2 cup chocolate chips (gf, vegan, optional)
I now almost always prefer this bread without chocolate chips, but if we want that extra sweetness…
I buy Enjoy Life’s Mini Chips or their Mega Chunks (I hope to try Enjoy Life’s Dark Chocolate Morsels as I love dark chocolate, and they appear to contain the least amount of unrefined cane sugar)
1/2 cup of chocolate chips is almost too sweet for me, and I’m not supposed to have much chocolate, so I still go easy on this (adjust to taste)
The Kitchen Tools
I use the following kitchen tools to make this gluten-free vegan banana bread (and I’m noting below how I still make this recipe if I don’t have these tools on hand)…
large bowl (or medium)
medium bowl (or small)
measuring cups (or use an 8 oz. or 16 oz. cup/can/jar, then eye it)
measuring spoons (or use just a 1/4 tsp or 1/2 tsp)
small whisk (or fork, or hand)
parchment paper (or not; I don’t even bother greasing the pan—all is fine)
standard loaf baking pan (or nearly any oven-safe baking pan or crock)
oven (or crockpot, instant pot, or wood stove—the internet shares how)
thin knife (or a fork, or toothpick)
The Instructions
I like to follow simple instructions to make this banana bread…
in large (or medium) bowl, gently whisk dry ingredients together
in medium (or small) bowl, gently whisk wet ingredients together
combine wet + dry ingredients (mix just enough, not more)
add chocolate chips (if desired; mix them in, just barely)
line baking pan with parchment (if desired)
pour batter into baking pan
make sure nothing is in the oven
preheat oven to 350 F
bake 50-60 minutes (or until knife pulls out nearly clean—bananas and chocolate might be a little gooey on the knife, but batter should not be on the knife; ovens bake differently)
remove bread from oven and let cool (though I also like it warm)
refrigerate (I eat this warm and cold; I store it in the fridge)
I Love This GF Vegan Banana Bread Recipe So Much
I’m not sure I can adequately convey how much I love banana bread. Even as a child, I thought banana bread was a miracle.
As a celiac and vegan, though, I can rarely find moist + delicious gf vegan banana bread anywhere in the world. Stockholm, yes! But rarely anywhere else.
And now that my autoimmune issues are allowing me to eat bananas again, I’m so happy. Even my boyfriend looks forward to his banana bread (and starts making it if it’s missing).
I’m incredibly grateful that it’s possible to make this bread with ingredients I can eat—ingredients that are so much healthier for me than what I consumed in the past.