I have always LOVED banana bread. It lets me use up any bananas retired to the freezer (I only like slightly green bananas for eating raw), it’s wholesome, it’s comfort. I had a favorite recipe before going allergen free, so this was an important recipe for me to makeover.
But as usual..the whole gluten free AND vegan banana bread experiments were not all successful. I have finally come to a recipe we make over over and over! I hope you agree, the results are fabulous!
Overripe Bananas? The key to a successful healthy banana bread recipe?
When bananas get past their prime for eating fresh, put them in the freezer!!
Peeled: I like to peel mine, freeze them in individual chunks on top of a non stick baking mat in the freezer. Then I can take the frozen pieces and put them in a Ziploc bag for quick and easy additions to smoothies or banana recipes.
Unpeeled: if you freeze the whole banana WITH the peel, simply place the bananas to thaw in your kitchen sink, and the bananas will then slide easily out of their peels when it is time to use them!
Having ultra spotted and brown bananas ensures lots of natural sugars so that you can keep the ADDED sweeteners to a minimum in this recipe.
Using different flours in this gluten free banana bread?
I have provided lots of options for flour here.
While all mixes should work, the end taste will change with each flour, each enjoyable in their own right.
If you use a gluten free all purpose flour mix with added gum, omit the additional gum.
I love toasted quinoa flour, it cuts the yucky bitterness I always found so off-putting about it in the past. Simply toast the flour in a 325 degree oven until golden brown. Toasting whole quinoa and grinding in your high speed blender also works.
Remember, I have lots of additional information on how to sub out different gluten free flours in my baking tips page!
Additional Gluten Free Recipes Using Bananas?
- Paleo Vegan Banana Bread Muffins
- 5 Minute Muffins
- Healthy Banana Muffins
- Super Snack Banana Oat Bars @ Go Dairy Free
Vegan Gluten Free Banana Bread Recipe:
I want to know if you try this! Please report back with a comment and a rating!
Classic Banana Bread - Gluten Free & Vegan
Ingredients
- 4 medium very ripe bananas lots of black spots, or thawed over-ripe ones from the freezer, or about 1 1/4 cup to 1 1/2 cup mashed banana
- 1/2 cup softened coconut oil or use a preferred butter
- 1/2 cup palm sugar add more to taste, will depend on the sweetness of your bananas and your taste preference! If I need more sweetness beyond the 1/2 cup, I use liquid stevia drops. Any granulated sugar will do.
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 3/4 cup sorghum flour or gf oat flour
- 1/2 cup brown rice flour OR toasted quinoa flour, or sorghum
- 1/2 cup tapioca flour or any starch flour
- 1/4 cup flax meal or 2T chia meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
Optional add ins:
- chopped nuts unsweetened coconut (grated), chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Grease a loaf pan, or several mini pans.
- Beat the coconut oil or butter and sugars until smooth. (See notes for directions on using a food processor instead)
- Beat in the bananas , vanilla, and lemon juice.
- Whisk the dry ingredients together, and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl and into the pan. Add a bit more flour if needed.
- Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18-20 minutes for muffins.
Notes
Nutrition
Any of the links in my posts may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and pays for the cost of running this free resource!
Delicious banana bread! My perfect way to start the day. Really like the texture – just the way I prefer it.
Made a batch with almond flour instead of the quiona flour, and an egg instead of the guar gum (since it’s not an issue with us), half with chocolate chips for son the other half with toasted pecans for husband. (I need to make a sandwich from the two for myself ;)) Turned out delicious!
Love the substitutions, thanks for writing some feedback!!
Wow – my new and ONLY banana bread recipe from here on out – it was DELICIOUS!! I topped mine with crumb topping before baking – yum! It makes the whole house smell good and it tastes incredible – thanks Shelley!
Thanks Mia, love your struesel idea…what did you use to make it?
Had leftover bananas so I thought I would make this cake. It is delicious! No fair – I am watching what I eat and unfortunately I am watching me eat this cake!!!! It is so YUMMY!!!
I glad you love it Darek! I appreciate your feedback!
mmmm my mouth is watering! i want to make this like right now, but i have a couple questions. could i sub sugar for maple syrup, or another liquid sweetener? also what exactly is chia meal?
thank you!
Hi Claire! There is no maple syrup in this, but yes, you can use sugar to replace the palm suagr…brown sugar is a closer replacement.
Chia meal is a binder. Although I have hunch it is not necessary in this recipe, just haven;t tested it that way (Enough bananas to bind!). It is chia seeds ground up, flax meal is another option..and they both add additional nutrition (fiber, omegas)
Thanks for sharing this recipe on Tuesday Greens! I’ll have to start saving our over ripe bananas now.
Banana bread is one of those foods I miss now that I’m eating gluten-free. I’ll definitely try this out! Thanks for sharing your recipe at Motivation Monday!
Wow, this looks amazing! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! π
Thanks for linking back to the Gluten Free Fridays post!
Party starts tomorrow at 7:05 pm eastern time! Hope to see you there!
Cindy from vegetarianmamma.com
WHen you are vegan bananas become your best baking friend! This recipe sounds yummy!
And applesauce Kelly!
I have banana’s that are ready for this awesome recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Nu Naturals Baking Blend is not certified gluten-free
thanks for the heads up, I will make a note!
I love banana bread and yours looks terrific! Thanks for the recipe, Tessa. π
Shirley
for YOU Shirley, anytime!!