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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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Rolls & Breads
Cuisine: American
Keyword: easy, one-bowl, Quick bread, summer
Servings: 10 slices
Calories: 310.6kcal
Author: The Panicked Foodie


  • 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)


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


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


Serving: 1slice | Calories: 310.6kcal | Carbohydrates: 52.3g | Protein: 2.2g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.7g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 294.7mg | Potassium: 139.8mg | Fiber: 1.9g | Sugar: 24.3g | Vitamin A: 32.2IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 0.1mg