Vegan Gluten Free Banana Bread

Looking to use up those overripe bananas you have sitting on your counter? Time to make this luscious vegan gluten-free banana bread! Nothing beats the sweet aroma wafting through the house while this loaf is baking. It’s mouth-watering! 

My oldest daughter recently developed a sensitivity to eggs, so I took my gluten-free banana bread recipe in my e-book, Gluten-Free Baking From Scratch, and made this eggless version. Because no one should have have to go without banana bread!

While baking egg-free hasn’t always been my normal, I’ve dabbled in it from time to time. Some of our favorite gluten-free, egg-free recipes are gluten-free biscuits, gluten-free breakfast cookies, paleo pecan pie bars, and artisan gluten-free bread.

Eggless Gluten-Free Banana Bread

To make this recipe egg-free, I added water to replace the liquid lost from the eggs, and then added in a little bit more xanthan gum than I would normally use. This extra amount of xanthan gum makes up for the binding power lost by the eggs. 

How to Make Vegan Gluten-Free Banana Bread

1. Mash the bananas (I like to use a fork for this).
2. Add in the sugars, oil, and water.
3. In a separate bowl, combine the dry ingredients.
4. Add the dry ingredients to the wet, and stir until just blended.
5. Stir in the dairy-free chocolate chips.
6. Pour the batter into the bread pan and bake.

Gluten-Free Banana Bread Substitutions and Recipe Notes

• Organic sugars aren’t necessary, non-organic is just fine. Organic/unrefined is just my preference. 
• Vanilla extract adds a flavorful touch, but I have it listed as an optional ingredient in the recipe since it’s so expensive! 
• You can absolutely swap out the coconut oil for vegan butter or palm shortening. 

Easy Gluten-Free Banana Bread Mix-In Options

My family looooooooves to add dairy-free chocolate chips to our banana bread. There are some of us (*ahem, I’m not mentioning any names) who think it would be sacrilege to omit them. That said, I’m sure there are some of you out there who might like to add something besides chocolate chips to your vegan gluten-free banana bread. 

Other mix-in options: 

• blueberries
• cranberries
• chopped nuts (pecans or walnuts would be my preference!)
• raisins

Vegan Gluten-Free Banana Muffins

While I haven’t tried it yet (it’s on the to-do list), I’m pretty sure this batter can be used to make gluten-free banana muffins. If you want to try this recipe in muffin form, I would make the batter exactly as instructed below, and then spoon it into paper-lined muffin tins, filling no more than ⅔ of the way full. Bake at 350, and start with 15 minutes on your kitchen timer. My hunch is that the muffins will take longer to bake, but you can always add more time if needed. 

I hope you and your family enjoy this vegan gf banana bread as much as my family does!
xoxo,
Mēgan

Other Gluten-Free Bread Recipes to Try:

Gluten-Free Bagels {also vegan} from Allergy Free Alaska
Gluten-Free Cheddar Cheese Bread from Gluten-Free Easily
Gluten-Free Blueberry Honey Quick Bread from This Mess is Ours
Gluten-Free Pumpkin Bread from Allergy Free Alaska
Gluten-Free Zucchini Bread from Allergy Free Alaska

Vegan Gluten-Free Banana Bread Recipe:

Continue to Content

Vegan Gluten Free Banana Bread

Yield: 1 loaf

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Looking to use up those overripe bananas you have sitting on your counter? Time to make this luscious vegan gluten-free banana bread!

Print

Ingredients

• 4 medium-sized ripe bananas, peeled and mashed
• ½ cup organic brown sugar
• ¼ cup organic cane sugar
• 6 tablespoons coconut oil, melted (or vegan butter)
• 6 tablespoons water
• 1 teaspoon vanilla extract, optional
• ¾ cup sorghum flour
• ½ cup brown rice flour
• ½ cup tapioca starch
• 1 ½ teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon sea salt
• ¾ cup dairy-free chocolate chips

Instructions

1. Preheat oven to 350 degrees (F). Line a 9” x 5” bread pan with parchment paper and generously grease.
2. In a large bowl, mix together the mashed banana, organic brown sugar, and organic cane sugar, melted coconut oil, water, and vanilla extract.
3. In a separate mixing bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, baking soda, xanthan gum, ground cinnamon, ground nutmeg, and sea salt.
4. Pour the dry ingredients into the wet and mix until just blended.
5. Stir in the dairy-free chocolate chips.
6. Pour the batter into the prepared bread pan, and bake for 50-55 minutes, or until a toothpick, when inserted into the center of the loaf, comes out mostly clean.
7. Allow the loaf to cool for 10 minutes in the pan before removing and placing on a wire rack. Cool completely before slicing.
   
   

Notes

Non-organic sugars will work just fine in this recipe.

Recommended Products

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• 
  Nestle Toll House Simply Delicious Allergen-Free Semi-Sweet Chocolate Morsels – Chocolate Chips Made With Only Three Ingredients and Free From 8 Major Allergens, 10 oz. Bag
• 
  Xanthan Gum
• 
  Anthony's Organic Tapioca Flour Starch
• 
  Bob's Red Mill Brown Rice Flour
• 
  Bob's Red Mill Sorghum Flour
• 
  Pure Vanilla Extract, Certified Organic
• 
  Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces
• 
  Wholesome Organic Cane Sugar

Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf banana bread pics!