Gluten-Free Vegan Banana Bread Recipe
A gluten-free, vegan banana bread that’s moist, flavorful, and studded with optional walnuts for satisfying crunch.
Ingredients
- Ripe bananas mashed — 1 cup (about 3 medium)
- Unsweetened almond milk — ½ cup
- Apple cider vinegar — 1 tablespoon
- Coconut oil melted — ⅓ cup
- Maple syrup — ⅓ cup
- Vanilla extract — 1 teaspoon
- Gluten-free all-purpose flour blend — 1¾ cups
- Baking soda — 1 teaspoon
- Baking powder — ½ teaspoon
- Ground cinnamon — 1 teaspoon
- Salt — ¼ teaspoon
- Chopped walnuts — ½ cup optional
Instructions
- Preheat oven to 350°F (175°C). Grease loaf pan or line with parchment.
- Mix “buttermilk”: Combine almond milk and vinegar; rest 2 minutes until curdled.
- Mash bananas: In a bowl, mash bananas with a fork until mostly smooth.
- Combine wet ingredients: Stir melted coconut oil, maple syrup, and vanilla into bananas and “buttermilk.”
- Whisk dry ingredients: In another bowl, mix flour blend, baking soda, baking powder, cinnamon, and salt.
- Fold together: Pour wet mix into dry; stir gently until just combined.
- Add walnuts: Fold in nuts if using. Do not overmix.
- Bake: Transfer batter to pan; bake 50 minutes or until a toothpick comes out clean.
- Cool: Let bread rest 10 minutes in pan, then transfer to a rack before slicing.
Notes
Nutritional Values (Per Slice)
- Calories: 210
- Total Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 3 g
Vitamins and Minerals (Per Slice)
- Calcium: 6%
- Iron: 8%
- Magnesium: 10%
- Potassium: 8%
- Vitamin E: 5%
Additional Notes/Tips
- Use very ripe bananas (spotty skins) for maximum sweetness.
- Swap walnuts for pecans or pumpkin seeds if desired.
- Store in an airtight container at room temperature up to 3 days.
- Freeze slices individually for quick breakfasts or snacks.
- Add dairy-free chocolate chips for an indulgent twist.