I have always LOVED banana bread. It lets me use up any bananas retired to the freezer (I only like slightly green bananas for eating raw), it’s wholesome, it’s comfort. I had a favorite recipe before going allergen free, so this was an important recipe for me to makeover.
But as usual..the whole gluten free AND vegan banana bread experiments were not all successful. I have finally come to a recipe we make over over and over! I hope you agree, the results are fabulous!
Overripe Bananas? The key to a successful healthy banana bread recipe?
When bananas get past their prime for eating fresh, put them in the freezer!!
Peeled: I like to peel mine, freeze them in individual chunks on top of a non stick baking mat in the freezer. Then I can take the frozen pieces and put them in a Ziploc bag for quick and easy additions to smoothies or banana recipes.
Unpeeled: if you freeze the whole banana WITH the peel, simply place the bananas to thaw in your kitchen sink, and the bananas will then slide easily out of their peels when it is time to use them!
Having ultra spotted and brown bananas ensures lots of natural sugars so that you can keep the ADDED sweeteners to a minimum in this recipe.
Using different flours in this gluten free banana bread?
I have provided lots of options for flour here.
While all mixes should work, the end taste will change with each flour, each enjoyable in their own right.
If you use a gluten free all purpose flour mix with added gum, omit the additional gum.
I love toasted quinoa flour, it cuts the yucky bitterness I always found so off-putting about it in the past. Simply toast the flour in a 325 degree oven until golden brown. Toasting whole quinoa and grinding in your high speed blender also works.
Remember, I have lots of additional information on how to sub out different gluten free flours in my baking tips page!
Additional Gluten Free Recipes Using Bananas?
- Paleo Vegan Banana Bread Muffins
- 5 Minute Muffins
- Healthy Banana Muffins
- Super Snack Banana Oat Bars @ Go Dairy Free
Vegan Gluten Free Banana Bread Recipe:
I want to know if you try this! Please report back with a comment and a rating!
Classic Banana Bread - Gluten Free & Vegan
- 4 medium very ripe bananas lots of black spots, or thawed over-ripe ones from the freezer, or about 1 1/4 cup to 1 1/2 cup mashed banana
- 1/2 cup softened coconut oil or use a preferred butter
- 1/2 cup palm sugar add more to taste, will depend on the sweetness of your bananas and your taste preference! If I need more sweetness beyond the 1/2 cup, I use liquid stevia drops. Any granulated sugar will do.
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice or apple cider vinegar
- 3/4 cup sorghum flour or gf oat flour
- 1/2 cup brown rice flour OR toasted quinoa flour, or sorghum
- 1/2 cup tapioca flour or any starch flour
- 1/4 cup flax meal or 2T chia meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon guar gum
Optional add ins:
- chopped nuts unsweetened coconut (grated), chocolate chips
Preheat oven to 350 degrees.
Grease a loaf pan, or several mini pans.
Beat the coconut oil or butter and sugars until smooth. (See notes for directions on using a food processor instead)
Beat in the bananas , vanilla, and lemon juice.
Whisk the dry ingredients together, and mix into the banana mixture until smooth. Batter should be a very typical quick bread consistency, thick enough to have to coax it out of the bowl and into the pan. Add a bit more flour if needed.
Pour into prepared pans, bake until golden brown and knife inserted in middle comes out clean: about 50 minutes for a large loaf pan, 30 minutes for a mini loaf pan, or 18-20 minutes for muffins.
Alternately, you could do this in the bowl of a food processor: blend all wet ingredients until smooth and creamy. Add in the dry ingredients over the tops, pulse to mix. Pulse in any add ins of your choosing.
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