This vegan gluten-free banana bread is incredibly moist with a beautiful domed top and rich flavorful cake-like crumb! It’s made with wholesome whole grain gluten-free flours like buckwheat and oat flour plus almond meal for the most perfect fluffy, tender and moist banana bread. You won’t miss the gluten, dairy or eggs in this deliciously vegan banana bread.
Banana bread is the perfect recipe to make gluten free and vegan because it is a naturally dense and moist baked good. A lot of vegan and gluten-free recipes for baked goods call for egg replacers and xanthan gum, which may not be in your pantry staples unless you do a lot of gluten-free baking. My recipe is made with wholesome and simple ingredients. I use a specific mix of gluten free flours that I’ve tested over and over until I got perfect results for the banana bread of my dreams.
While I’m not opposed to using pre-made gluten free flour blends, I think this combination of flours gives the best flavor for this egg free banana bread recipe. If you don’t have all of the flours or want a shortcut, you can swap the total amount of the flours with a store bought gf all purpose flour blend or 1-1 gf flour blend such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. But I hope you give the original recipe a try – I think you will love the flavor of the whole grains in this healthy gluten free banana bread!
Table of contents
Overripe Bananas – The best banana bread starts with extra ripe spotty bananas. Overripe bananas are extra sweet and will mash easily with a fork. Besides adding sweetness and real banana flavor they also add moisture and help create a perfectly squishy banana bread with a moist crumb.
Buckwheat Flour – I love the nutty flavor that buckwheat flour adds to vegan banana bread. I’ve always added a bit to all of my banana bread recipes over the years and since buckwheat is naturally gluten-free it is the perfect base the homemade gluten-free flour blend used in this recipe. In combination with the other flours, buckwheat creates a a squishy texture just like that of classic banana bread. Substitutions: Swap buckwheat flour with teff flour which has a fiber and protein content similar to buckwheat but has a light and mild nutty flavor that is not quite as strong as buckwheat.
Oat Flour – Gluten free oat flour adds a wholesome flavor and helps to create a fluffy banana bread. Use a store bought oat flour like Bob’s Red Mill Gluten Free Oat Flour or make homemade oat flour by blending rolled oats in a blender into a fine flour. Substitutions: If you’re sensitive to oats, replace it with sorghum flour.
Almond Flour – Almond flour aka almond meal helps create a tender crumb structure. I’ve tested the recipe with both blanched almond meal (light color with no almond skins) and unblanched almond flour (darker color with almond skins) and either can be used interchangeably here. Substitutions: Use sunflower seed flour/meal or pumpkin seed flour/meal as nut-free alternatives to almond flour. Just note that they may give a green hue to baked goods.
Tapioca Starch – Tapioca starch aka tapioca flour is made from the starchy root of cassava aka yuca and acts as a binder while providing elasticity and chew to the pumpkin bread. Note that tapioca starch/tapioca flour is made from the extracted starch of cassava root and is not the same as cassava flour which is made from the entire root.
Flaxmeal – Flax meal, which is simply ground flax seeds, helps to bind the vegan quick bread and create the perfectly squishy texture.
Brown Sugar – Use dark or unrefined sugars for the best flavor. Regular granulated white sugar will work in this recipe but more flavor can be achieved by using unrefined sugars like whole cane sugar, coconut sugar or maple sugar. You can also use light or dark brown sugar. These darker sugars add notes of caramel, molasses or maple that pair so well with the flavors of ripe bananas and whole grain flours.
Non-Dairy Milk – Use any unsweetened dairy free milk such as soy milk, almond milk or oat milk for the best results. I use unsweetened soy milk mostly in my dairy-free recipes. I do not suggest using thicker creamier vegan milks like coconut milk or cashew milk in this recipe because they will result in a very dense banana bread.
Oil – Neutral tasting oil adds fat that will help keep the whole loaf moist and tender. I use extra light olive oil, but other options include avocado oil, grape-seed oil, sunflower seed oil, canola oil, or vegetable oil. Substitutions: You can also use melted vegan butter but it may result in a drier texture.
Nutmeg – This is completely optional but a touch of grated whole nutmeg adds a hint of warming spice and pairs so well with banana bread. I always add it!
Salt – Salt brings out all of the flavors in this bread. I use Diamond Crystal kosher salt in all my cooking and baking recipes.
See the full ingredient list and amounts in the recipe card below.
How to Make The Best Vegan Banana Bread in 1 Bowl
Step 1: Mash the bananas
First preheat the oven to 350˚F or 175˚C and grease a standard 1-pound loaf pan with vegan butter or cooking spray.
Step 2: Mix the wet ingredients
To the mashed banana, add the brown sugar, non dairy milk, oil, vanilla and nutmeg and whisk until evenly combined.
Step 3: Stir in the dry ingredients
Add the gf flours, tapioca starch, flax meal, baking soda, baking powder and salt to the wet mixture and whisk to remove any lumps of flour, being careful not to over-mix the batter. Once most of the dry ingredients are incorporated switch to a rubber spatula to finish mixing the banana bread batter.
If adding any mix-ins, fold them into the batter with a rubber spatula.
Step 4: Bake the classic vegan banana bread
Pour the batter into the prepared loaf pan and smooth out the top with a rubber spatula.
Optionally sprinkle the top of the batter with cinnamon sugar to create a sweet crunchy top crust.
Bake the banana loaf cake in the middle of the center rack until it is risen with a domed top with a dark golden brown color and a cake tester inserted in the center of the loaf comes out clean with a few moist crumbs.
Step 5: Cool the gluten free banana bread
Transfer the loaf pan to a cooling rack and let the loaf cake cool in the pan for 10 minutes.
Run a dinner knife along the edged of the pan then tip the loaf out of the pan and let it cool completely to room temperature on the wire rack before slicing into it.
How to Store Homemade Banana Bread
To store banana bread, wrap it tightly in plastic wrap or cling film and keep it at room temperature for 2-3 days. Just like traditional banana bread, this gluten free banana bread recipe is even better the day after its made. The flavors come together and the texture improves overnight, so having leftover banana bread is a great thing!
For longer storage, store the wrapped banana bread in an airtight container or bag in the fridge for up to 1 week. Make sure it is wrapped and then double sealed to lock in its moisture and keep it from drying out in the fridge.
For even longer storage, freeze the entire baked loaf of banana bread for up to 3 months. First wrap it tightly in plastic wrap then store it in a freezer bag labeled with the date. Thaw the banana bread in the refrigerator or at room temperature before slicing into it.
To freeze gluten free dairy free banana bread for an easy snack in the future, first slice it into 1-inch thick slices and place small piece of parchment paper between the slices and stack them back together. Wrap the stacked slices with plastic wrap and then place the wrapped loaf in a freezer bag labeled with the date. Freeze the vegan banana bread slices for up to three months. Take slices out as you need and let them thaw to room temperature or thaw them in the fridge before enjoying them.
Tips and Tricks to Make the Best Gluten Free Banana Bread
- Use a metal loaf pan: metal loaf pans conduct and hold heat more evenly than glass or ceramic loaf pans and will give you great results every time.
- Weigh the ingredients: I always recommend using a kitchen scale to weigh ingredients when baking. It is the most accurate way to bake and ensures that you will get the correct results from any recipe.
- Use a thermometer: Because all ovens are different it is always a good idea to use an oven thermometer so you know the true temperature of your oven. They are inexpensive and widely available.
- Make ahead: Banana bread is even better the day after it is made so make it ahead. The flavor and texture only improve as it sits overnight. Just make sure to wrap it tightly after it cools. See the section on properly storing it above.
Delicious GF Vegan Banana Bread Variations
- Vegan Chocolate Chip Banana Bread – Fold 100g or 1/2 cup of vegan chocolate chips or mini chocolate chips into the batter and sprinkle a few more over the top of the loaf before baking it.
- Gluten Free Banana Nut Bread – Fold 100g or 3/4 cup of walnut pieces or chopped pecans into the batter and sprinkle a few more over the top of the loaf before baking it. Toast the nuts beforehand for even more flavor.
Yes, you can use previously peeled and frozen overripe bananas to make banana bread. Thaw frozen bananas before using them in this recipe.
This gluten free banana bread is done when the top is nicely domed with a crack and dark golden brown crust. A cake tester inserted into the middle of the loaf should come out clean with a few moist crumbs.
This recipe is perfectly moist, but in general to add moisture to banana bread you can increase the amount bananas and or oil in a recipe.
Homemade banana bread will last up to 3 days at room temperature, up to 1 week in the refrigerator, and up to 3 months in the freezer when stored properly. See more details on how to store banana bread in the section above.
More Delicious Gluten-Free Recipes
- Gluten Free Pumpkin Bread Recipe – Vegan Option
- Gluten-Free Buckwheat Pancakes
- Gluten Free Pizza Dough made with Cassava and Chickpeas
- Vegan Tofu Quiche Recipe (Gluten Free)
- Easy Gluten Free Seeded Quinoa Cracker Recipe (Vegan)
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- 360 g peeled overripe bananas about 3 medium-large bananas
- 133 g whole cane sugar 2/3 cup, or coconut sugar, maple sugar or light/dark brown sugar.
- 80 g unsweetened non-dairy milk 1/3 cup, such as soy milk, almond milk, or oat milk
- 70 g extra light olive oil 1/3 cup, or another neutral-tasting oil
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
- 1/4 teaspoon grated whole nutmeg
- 100 g buckwheat flour 3/4 cup + 1 tbs
- 100 g gluten-free oat flour 3/4 cup + 1 tbs
- 75 g almond flour or almond meal, 2/3 cup
- 25 g tapioca starch 3 tbs
- 8 g flax meal 1 tbs
- 1 teaspoon kosher salt
- 1-1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons whole cane sugar or sugar of your choice
- 1/2 teaspoon ground cinnamon
- First preheat the oven to 350˚F or 175˚C and grease a standard 1-pound loaf pan with vegan butter or cooking spray.
- In a large mixing bowl, mash the peeled bananas with a fork or potato masher then whisk the mashed bananas to smooth out larger chunks.
- To the mashed banana, add the sugar, non-dairy milk, oil, vanilla and nutmeg and whisk until evenly combined.
- Add the flours, tapioca starch, flax meal, baking soda, baking powder and salt to the wet mixture and whisk to remove any lumps of flour, being careful not to over-mix the batter. Once most of the dry ingredients are incorporated switch to a rubber spatula to finish mixing the banana bread batter.
- If adding any mix-ins, fold them into the batter with a rubber spatula.
- Pour the batter into the prepared loaf pan and smooth out the top with a rubber spatula.
- Optionally sprinkle the top of the batter with cinnamon sugar to create a sweet crunchy top crust. Mix the cinnamon and sugar together in a small dish before adding it.
- Bake the banana loaf cake in the middle of the center rack for 55-60 minutes or until it is nicely risen with a domed top and a dark golden brown color and a cake tester inserted in the center of the loaf comes out clean with a few moist crumbs.
- Transfer the loaf pan to a cooling rack and let the loaf cake cool in the pan for 10 minutes. Run a dinner knife along the edged of the pan then tip the loaf out of the pan and let it cool completely to room temperature on the wire rack before slicing into it.
- To store banana bread, wrap it tightly in plastic wrap and keep it at room temperature for 2-3 days or refrigerate it for up to 1 week.