This easy gluten-free vegan banana bread is made with healthier ingredients than the traditional loaf, but you’ll never know it! It’s moist, delicious, and full of tropical flavour.

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 Easy Vegan Zucchini Bread and Vegan Chocolate Chip Pumpkin Bread are, well, quick! They’re also incredibly easy and they’re one of those versatile baked goods that can be enjoyed for breakfast, snack time, or dessert—or even all three in a single day! If you’re looking for a vegan banana bread that’s also gluten-free, this recipe is going to be your new go-to.

I tested many versions of this gluten-free vegan banana bread, and I enjoyed this one the absolute most—it retains its moisture, it has that tropical sweet taste, and of course, it has that unmistakably tender banana bread texture. You’ll get a good hearty slice from this vegan banana bread loaf, but it’s also soft enough that it practically melts in your mouth. Yum.

Consider this gluten-free vegan banana bread recipe your blueprint for all kinds of banana bread creations. To keep things simple, I left out any mix-ins in the batter, but scattered some toasty pecans and oats on top for texture and taste. Want to skip the nuts and oats and add a glaze instead? Fold some chocolate chips into the mix? You definitely can! I have some more ideas for variations below.

Overhead view of gluten-free vegan banana bread in loaf pan with bananas on cutting board in background

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • 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.
  • Baking powder
  • Baking soda
  • Sea salt
  • Flax eggs or egg replacer – Here’s how to make a flax egg.
  • Coconut sugar – Or use granulated sugar.
  • Coconut oil – Coconut oil is one of my secret weapons for making vegan banana bread. It makes the bread super moist.
  • Vanilla bean or vanilla extract
  • Vegan coconut or plain yogurt – Another ingredient that makes this banana bread moist and tender.
  • Mashed bananas – Use very ripe bananas with black skin if possible.
  • Oats – These are an optional topping; use gluten-free certified oats for gluten-free vegan banana bread.
  • Pecans – Also optional; you can substitute walnuts if you’d like.
  • Chocolate chips – You can add these in the batter, on top of the banana bread, or omit them.

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 Vegan Banana Bread

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

  • Prepare. Preheat your oven to 350ºF. Grease a loaf pan, then flour it and tap out the excess. 
  • Mix the dry ingredients. In a medium bowl, sift the gluten-free flour, baking powder, baking soda, and sea salt. Whisk to combine.
  • Cream the first 3 wet ingredients. In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), cream the flax eggs or egg replacer, sugar, and coconut oil for about 2 minutes on medium-low speed.
  • Mix the remaining wet ingredients. Scrape the vanilla bean into the bowl, then add the vegan yogurt and the mashed bananas. Mix for 2 more minutes on medium-low speed, scraping down the sides as needed.
  • Finish the batter. Add half of the dry ingredient mixture to the bowl with the wet ingredients; beat for 30 seconds, then add the remaining dry ingredients. Mix again for another 30 seconds, then fold in any add-ins that you’re using.
  • Assemble. Transfer the batter to the loaf pan and smooth the top with a rubber spatula. Sprinkle oats and chopped pecans on top.
  • Bake. Place the pan on the top rack of the oven and bake for 60 minutes, or until a toothpick comes out with just a few crumbs. 
  • Cool. Remove the pan from the oven and allow the bread to cool for 10 minutes in the pan. Then, carefully turn the loaf out onto a wire rack and let it finish cooling before slicing and serving.
Overhead shot of vegan banana bread cut into slices on a striped cloth.

Why Is My Banana Bread Not Moist?

There are a few reasons why banana bread might not be moist. First, it could be over-baked. Next, 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!)

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!
Sliced vegan gluten-free banana bread in flour sack towel

Variations and Serving Suggestions

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 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. 
  • Jazz it up. A dollop of whipped coconut cream, a smear of homemade almond butter—there are so many possibilities for topping slices of banana bread!

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.

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

More Easy Vegan Quick Breads

Enjoy friends! If you make this vegan banana bread, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

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

Gluten-Free Vegan Banana Bread

This easy gluten-free vegan banana bread is made with healthier ingredients than the traditional loaf, but you’ll never know it! It’s moist, delicious, and full of tropical flavour.
5 (from 2 ratings)


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, 175g
  • 1/2 cup coconut oil
  • 1/2 vanilla bean or 1 teaspoon vanilla extract
  • 1/2 cup vegan coconut 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


Vegan Banana Bread (Gluten Free)

  • 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!


TO MAKE BANANA BREAD MUFFINS: Make the batter, and pour into a prepared muffin dish. Bake for about 20-23 minutes.
HOW TO STORE BANANA BREAD: After your banana bread has cooled completely, wrap in saran wrap. Place in a plastic zipped bag (remove the air) and store for up to 1 week on your container. Do not place in the fridge as they 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 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. 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.