Classic Banana Bread - Gluten Free & Vegan

Course Snack
Cuisine American
Keyword gluten free banana bread, gluten free egg free banana bread, gluten free vegan banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Author Tessa


  • 4-5 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.
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice or apple cider vinegar
  • 3/4 cup sorghum flour or gf oat flour
  • 1/2 cup toasted quinoa flour brown rice, or sorghum
  • 1/2 cup tapioca flour or any starch flour
  • 3 tablespoons 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


  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan, or several mini pans.
  3. Beat the coconut oil or butter and sugars until smooth.
  4. Beat in the bananas , vanilla, and lemon juice.
  5. 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.

  6. 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.