This is the best gluten-free vegan banana bread! So soft and moist, and easy to make with simple ingredients. The outside bakes up golden while the crumb stays tender, with sweet banana flavour in every bite. I love customizing this recipe with chocolate chips and other mix-ins!

Overhead view of vegan gluten-free banana bread slice on plate with pat of butter

Even if you’re not a big baker, you just have to love a good quick bread recipe. Quick breads like my vegan zucchini bread and vegan chocolate chip pumpkin bread are, well, quick. And incredibly easy. I tested many versions of this gluten-free vegan banana bread, determined to get it perfect, and I enjoyed this one the absolute most. It’s moist and tender, with just the right amount of tropical banana sweetness. Each slice is soft and squishy, with caramelized edges. If you’re looking for the best vegan banana bread that’s also gluten-free, this is the recipe for you.

Why You’ll Love This Vegan Gluten-Free Banana Bread

  • Soft, moist texture. You’ll get a good hearty slice from this vegan banana bread loaf, and it’s soft enough that it practically melts in your mouth. Yum.
  • Easy to customize. Consider this gluten-free vegan banana bread recipe your blueprint for all kinds of banana bread creations. I left out any mix-ins but scattered toasty pecans and oats on top. Feel free to add a glaze, fold in chocolate chips, or try any toppings and add-ins you’d like. I have some more ideas for variations below.
  • Versatile. Banana bread is one of those versatile baked goods that can be enjoyed for breakfast, snack time, dessert, or even all three in one day!
Overhead view of gluten-free vegan banana bread in loaf pan with bananas on cutting board in background

Ingredient Notes

Since this banana bread is both vegan and gluten-free, it calls for a few simple ingredient swaps from your traditional banana bread recipe. I have you covered with some notes and tips on what you’ll need below. Scroll to the recipe card for a printable ingredients list with amounts.

  • Gluten-free baking flour mix – Use a measure-for-measure gluten-free all-purpose flour substitute, not a single flour like almond or coconut. If you’re not gluten-free, you can substitute all-purpose flour here.
  • Flax eggs or egg replacer – I have a helpful tutorial on how to make a flax egg if needed, otherwise you can use your favorite store-bought egg replacer. I like the one from Bob’s Red Mill.
  • Coconut sugar – You can also use granulated sugar or brown sugar.
  • Coconut oil – My secret weapon for making perfectly moist vegan banana bread. It makes a big difference!
  • Vanilla – Use either vanilla bean or real vanilla extract.
  • Vegan yogurt – Coconut yogurt is the second ingredient that makes this banana bread moist and tender. You can use plain yogurt if you’re not making this recipe vegan.
  • Mashed bananas – The best bananas for banana bread (and baking in general) are very ripe, with plenty of black spots. The skins can even be completely black. It’s the best excuse to use up bananas that were forgotten in the fruit bowl!
  • Oats and pecans – These are an optional topping. Make sure to use gluten-free certified oats. Substitute walnuts for the pecans if you’d like.

What Is the Easiest Way to Mash Bananas?

The easiest way to mash bananas is with a fork. The tines of a fork are perfect for producing a relatively smooth mash, with just a bit of texture. A potato masher can be used for a chunkier mash, or you can pop the bananas in a food processor and puree them. 

Vegan gluten-free banana bread batter in loaf pan

How to Make Gluten-Free Vegan Banana Bread

If you’ve ever made banana bread before, you already know it’s easy. This gluten-free vegan banana bread is no different. It comes together in minutes!

To make the batter, it’s as simple as mixing the dry and wet ingredients separately and folding them together. Stir in any mix-ins like chocolate chips or nuts. Then, bake the batter in a greased and floured loaf pan for 60 minutes at 350ºF.

Once your gluten-free banana bread is out of the oven, let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Why Is My Banana Bread Not Moist?

There are a few reasons why a gluten-free vegan banana bread loaf turns out drier than we’d like. Firstly, it could be over-baked, or you may have used too much flour. Be sure to lightly spoon the flour into your measuring cups, rather than scooping it.

Another reason might be that you didn’t use enough bananas; you shouldn’t have that issue with this recipe because the bananas are measured, rather than calling for a certain number of bananas. (For example, if a recipe calls for one banana, a bread made with one small banana is going to be dryer than one made with a big banana!)

Overhead shot of vegan banana bread cut into slices on a striped cloth.

Tips for Success

This vegan banana bread is easy as can be, but these additional tips will help you make sure it turns out perfect.

  • Use very ripe bananas. The skin should look black or at least almost completely brown before you use them. The riper they are, the sweeter, moister, and more flavourful your banana bread will be!
  • Don’t over-bake. You don’t want the toothpick to come out completely clean; there should be some moist crumbs clinging to it when you pull it out. Watch your banana bread starting around 50 minutes, depending on your oven.
  • Be patient. It’s hard to resist a warm loaf of banana bread, but believe it or not, even after you pull it out of the oven, it’s still baking on the inside. Cutting it too soon will disturb that process—and your slices are more likely to fall apart!

Variation Ideas

Want to try something different with this vegan banana bread recipe? I have so many ideas for you! As long as you keep the base recipe the same, you can add different spices, mix-ins, and toppings.

  • Spice it up. Cinnamon is a classic for banana bread, but cardamom, chai spices, and even turmeric are delicious too.
  • Add some fruit. Diced strawberries, blueberries, and raspberries are delicious in this vegan banana bread.
  • Glaze it. Make a vegan cream cheese glaze to drizzle over the top or a simple mixture of your favorite vegan milk and powdered sugar. 
Sliced vegan gluten-free banana bread in flour sack towel

Serving Suggestions

This gluten-free vegan banana bread is always delicious, no matter the occasion or the time of day. I love slices topped with a dollop of whipped coconut cream or a smear of homemade almond butter for a sweet breakfast or after-dinner treat. It’s also easy to grab a slice to enjoy on the go while I’m running errands. Or, pair this bread with a cozy matcha latte or vegan hot chocolate as a light snack.

Overhead view of gluten-free vegan banana bread slice on plate with pat of butter

How to Store

Once your banana bread is cooled, you can store it at room temperature for up to 7 days in an airtight container or zip-top bag with the air pressed out. While you can refrigerate it for even longer storage, the texture and flavour are better at room temperature.

Can This Recipe Be Frozen?

Yes, you can freeze this vegan banana bread. Store it in an airtight container, freezer bag, or wrapped tightly in plastic wrap for up to 2 months. Let it thaw at room temperature before serving.

More Easy Vegan Quick Breads

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Overhead shot of vegan banana bread cut into slices on a striped cloth.

Gluten-Free Vegan Banana Bread

Servings: 16 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This easy gluten-free vegan banana bread recipe makes the perfect soft, moist loaf filled with sweet banana flavor. Customize it with your favorite mix-ins!
5 (from 2 ratings)
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Ingredients

Vegan Banana Bread (Gluten Free)

  • 10 ounces Gluten Free Baking Flour Mix (I use Bob’s Red Mill), 284g or 2 ¼ cups flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 flax eggs, or egg replacer, I used Bob’s Red Mill Egg Replacer
  • 1 cup coconut sugar
  • 1/2 cup coconut oil
  • 1/2 vanilla bean, or 1 teaspoon vanilla extract
  • 1/2 cup vegan coconut yogurt, or plain yogurt
  • 3/4 cup mashed bananas, very ripe bananas (black skin if possible)
  • GF certified oats, such as Bob’s Red Mill and chopped pecans, for topping (optional)
  • Optional: Chocolate chips or nuts

Instructions 

  • Preheat the oven to 350 degrees. Flour and butter/prepare your 9 x 5 banana bread pan. Set aside.
  • In a medium sized bowl, sift the gluten free flour mix, baking powder, baking soda and sea salt and whisk to combine.
  • In a mixer attachment bowl, add the flax eggs/egg replacer, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed.
  • Scrape the vanilla bean and add to the mixture. Add the vegan yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined.
  • Add in ½ of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined.
  • Remove bowl from mixer and, IF adding, fold in the chocolate chips and chopped nuts into the batter until evenly distributed. The batter should be very thick.
  • Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some oats and chopped pecans on top.
  • Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven.
  • Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack.
  • Allow the bread to cool completely. Slice as desired. Enjoy!

Notes

  • TO MAKE BANANA BREAD MUFFINS: Make the batter, and pour it into a prepared muffin dish. Bake for about 20-23 minutes.
  • HOW TO STORE BANANA BREAD: After your banana bread has cooled completely, wrap it in saran wrap. Place in a plastic zipped bag (remove the air) and store for up to 1 week at room temperature. Do not place it in the fridge as it may dry it out.
  • HOW TO FREEZE BANANA BREAD: If freezing, store as above, and then place in the freezer. Remove from the freezer when needed and thaw on the counter.
  • P.S. Ensure that you use gluten-free certified oats, or you can just leave the oats off!
Calories: 162kcal, Carbohydrates: 23g, Protein: 2g, Fat: 8g, Saturated Fat: 6g, Sodium: 154mg, Potassium: 45mg, Fiber: 2g, Sugar: 9g, Vitamin A: 7IU, Vitamin C: 2mg, Calcium: 37mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast, Desserts
Author: Jessica Hylton