Vegan Gluten-Free Banana Bread

Vegan Gluten-Free Banana Bread

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Banana bread is one of my favorite quick breads. It’s easy to make, delicious, has a soft crumb, and reminds me of my childhood. Heck, this vegan gluten-free banana bread is so simple to make, you could even bake one on a weeknight! Whenever I have really ripe bananas on my counter and need to get rid of them, this is the recipe that I reach for. The recipe that I am about to share with you, comes from my grandmother. I’ve made a few changes to make it both vegan and gluten-free, while still retaining the original flavor and texture. Let’s start baking!

How ripe should bananas be for banana bread?

The bananas should be very ripe, which means that they will be very brown on the outside and slightly soft. The bananas should not have mold on them though.

What is a quick bread?

A quick bread is a type of bread made from batter instead of a dough, and the rising agent is something like baking soda or baking powder, instead of yeast. And because yeast is not used, a quick bread can be baked immediately in contrast to a yeast bread that needs to go through longer rising times.

Why does my banana bread not cook in the middle?

There are a few reasons why this could happen. The first is that the ratio of wet ingredients to dry ingredients could be off. The second, is that the pan size is incorrect. Either way, if you find that your banana bread it turning brown too fast on the top and is liquid in the middle, try turning down the temperature by about 25 degrees, and cover the top with aluminum foil. And always make sure your oven rack is in the middle of the oven. For my quick breads, I also use an aluminum baking pan.

How to Make Vegan Gluten-Free Banana Bread: Step-by-Step

Step 1. The first thing we will need to do is to prepare our equipment. First, grease and flour a 9″ x 5″ x 3″ bread pan (mine was given to me by my grandmother, so it’s a weird size of 9 5/8″ x 5 1/2″ x 2 3/4″). I grease my bread pan with vegetable shortening and then put a little bit of gluten-free flour (about a teaspoon or two) and then kind of swirl the pan around to coat all of the inside surfaces of the pan. Then, make sure your oven rack is in the middle of the oven, and preheat it to 350F. Next, we need to make a flax egg. To do this, combine 1 tablespoon of ground flaxseed with 3 tablespoons of boiling water in a small dish. Set aside for 5 minutes to let it thicken. It’s also a good idea to weigh out your flour. If you are using Bob’s Red Mill gluten-free 1-to-1 baking flour, it’s 4.8 oz/cup. If you are using regular all-purpose flour (not gluten-free), it’s 4.25 oz/cup.

A greased and floured bread pan sits in the lower left. On the right is a paper plate with gluten-free flour. At the top is a tea towel and a flax egg.

Step 2. In a large mixing bowl, mash bananas. I did this manually with a waffle head style potato masher, but you can also use an electric mixer.

Mashed banana in a glass bowl. A waffle head potato masher sits in the bowl.

Step 3. To the bowl, add extra light olive oil, unsweetened applesauce, milk of your choice, vanilla extract, granulated sugar, baking soda, baking powder, iodized salt, and ground cinnamon. Mix until combined.

A mixture after adding in all of the wet ingredients and some of the dry ingredients. A large wire whisk sits in the bowl.

Step 4. Add in flour, one cup at a time, mixing after each addition. If desired, fold in chopped walnuts.

The final batter after adding in the flour. A large wire whisk sits in the bowl.

Step 5. Pour batter into greased and floured bread pan. I like to lightly tap the bottom of the pan on a table or a countertop to make sure that the batter is level and settled into the corners. If you are baking with a breakable pan such as glass, you are better off kind of tilting the pan around to get it level.

The batter in a bread pan before going in the oven. A large wire whisk sits in the upper left and a tea towel sits to the right.

Step 6. Bake for 60-65 minutes. To make sure it’s cooked completely, insert a clean toothpick into the center. When you pull the toothpick out, it should be clean or have a few crumbs on it. I like to test a few different spots. Just make sure you start with a fresh toothpick (you can also use the same toothpick, and just flip it around). Let the bread cool completely in the pan on a cooling rack prior to removing and cutting into slices. To store, you can either store at room temperature for two days, or transfer to an airtight container and store in the refrigerator for up to a week. If you want to freeze it, slice it up first, then put all of the slices in a labeled freezer bag and stick in the freezer. Consume within one month.

Baked vegan gluten-free banana bread sits in the bread pan on a cooling rack. A tea towel sits to the right.

More Ways to Use Up Ripe Bananas:

Vegan gluten-free banana bread sits on a platter. In the upper left is a tea towel with some bananas.
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Vegan Gluten-Free Banana Bread

This vegan gluten-free banana bread is a great way to use up very ripe bananas! Serve with a glass of milk of your choice.

Course Rolls & Breads
Cuisine American
Keyword easy, one-bowl, Quick bread, summer
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10 slices
Calories 310.6 kcal

Ingredients

  • 1 flax egg (see notes for non-vegan option)
  • 3 ripe bananas
  • 1/2 cup extra light olive oil
  • 1/4 cup unsweetened applesauce
  • 3 tablespoons milk of your choice (I used original almond milk)
  • 1/2 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon iodized salt
  • 1 teaspoon ground cinnamon
  • 2 cups gluten-free 1-to-1 baking flour (I used Bob's Red Mill) (OR regular all-purpose flour)
  • 1/2 cups chopped walnuts (optional)

Instructions

  1. Grease and flour a 9" x 5" x 3" bread pan. Then, make sure oven rack is in the middle of the oven. Preheat oven to 350F. Next, we need to make a flax egg. To do this, combine 1 tablespoon of ground flaxseed with 3 tablespoons of boiling water in a small dish. Set aside for 5 minutes to let it thicken. It's also a good idea to weigh out your flour. If you are using Bob's Red Mill gluten-free 1-to-1 baking flour, it's 4.8 oz/cup. If you are using regular all-purpose flour (not gluten-free), it's 4.25 oz/cup.

  2. In a large mixing bowl, mash bananas. I did this manually with a waffle head style potato masher, but you can also use an electric mixer.

  3. To the bowl, add extra light olive oil, unsweetened applesauce, milk of your choice, vanilla extract, granulated sugar, baking soda, baking powder, iodized salt, and ground cinnamon. Mix until combined.

  4. Add in flour, one cup at a time, mixing after each addition. If desired, fold in chopped walnuts.

  5. Pour batter into greased and floured bread pan. I like to lightly tap the bottom of the pan on a table or a countertop to make sure that the batter is level and settled into the corners. If you are baking with a breakable pan such as glass, you are better off kind of tilting the pan around to get it level.

  6. Bake for 60-65 minutes. Bread is done when a toothpick inserted in the center comes out clean. Let the bread cool completely in the pan on a cooling rack prior to removing and cutting into slices.

  7. To store, you can either store at room temperature for two days, or transfer to an airtight container and store in the refrigerator for up to a week. To freeze, slice the bread and put the slices in a labeled freezer bag and stick in the freezer. Consume within one month.

Recipe Notes

Non-vegan: Replace the flax egg and unsweetened applesauce with 2 large eggs.

Nutrition Facts
Vegan Gluten-Free Banana Bread
Amount Per Serving (1 slice)
Calories 310.6 Calories from Fat 104
% Daily Value*
Fat 11.6g18%
Saturated Fat 1.6g10%
Trans Fat 0g
Polyunsaturated Fat 4.2g
Monounsaturated Fat 5.7g
Cholesterol 0mg0%
Sodium 294.7mg13%
Potassium 139.8mg4%
Carbohydrates 52.3g17%
Fiber 1.9g8%
Sugar 24.3g27%
Protein 2.2g4%
Vitamin A 32.2IU1%
Vitamin C 4mg5%
Calcium 39mg4%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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