Vegan Gluten-Free Banana Bread
This Vegan Gluten-Free Banana Bread has been a family favorite in my kitchen for ages. I make it with ripe bananas, oat flour, and a handful of nuts for crunch, and it’s ready in under an hour for the perfect anytime treat.
Servings: 8
Calories: 291kcal
Ingredients
- 1 ¼ cups oat flour
- ¾ cup almond flour
- ¾ cup cane sugar , see note
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon ground cloves
- 1 cup mashed bananas , about 2-3 bananas depending on size (see note)
- ¼ cup cashew milk (or other low fat carton milk) , or lite coconut milk from the can (see note)
- 3 tablespoons unsweetened apple sauce
- 2 tablespoons apple cider vinegar
- ½ cup chopped walnuts or pecans , optional
Instructions
- Preheat oven to 350 F/ 175 C.
- Put flours, sugar, baking powder, cinnamon, salt and cloves in a bowl. Whisk well to remove clumps and combine.
- Add banana, milk, apple sauce and vinegar. Stir to get a thick batter.
- If using nuts, carefully fold them in.
- Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around).
- Add sliced bananas on the top if desired.
- Bake for 45-50 minutes. Until a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
- Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
- Enjoy!
Notes
- My #1 Secret Tip for making this vegan gluten free banana bread is to mix the batter gently and stop as soon as the flour is blended in. I tell my kids it is like giving the batter a little hug instead of a workout. If you stir and stir, the bread can turn out heavy, and nobody wants that. I just fold it together slowly until I do not see any dry spots, then I leave it alone so it can bake up soft and fluffy every time.
- Use very ripe bananas: I wait until my bananas have plenty of brown spots because they’re much sweeter and mash easier, which makes the bread softer and naturally flavorful.
- Line the loaf pan with parchment paper: This makes it easier to lift the bread out without it breaking, and cleanup is much quicker.
- Check for doneness: I test the bread by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
- Let it cool before slicing: Even though it’s tempting to cut into it right away, I wait at least 20 to 30 minutes so the bread sets and doesn’t crumble.
Nutrition
Calories: 291kcal | Carbohydrates: 42g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 363mg | Fiber: 4g | Sugar: 23g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 2mg