This healthy banana bread is easy, fluffy, hearty, vegan, dairy-free, gluten-free, refined sugar-free, and wholly DELICIOUS! Made with simple, wholesome ingredients, and free of added sugars, it has a delightfully springy, spongy texture that is satisfyingly chewy. Best of all? You only need 1 bowl! Simply put, it is the BEST gluten-free vegan banana bread you will ever make! Yep, I said it.
The combination of tapioca and buckwheat flour lends itself to some wonderfully springy and fluffy textures in gluten-free baked goods! It also provides some lovely binding power and slices beautifully, without the use of xanthan gum or the like. It is certainly one of my favorite gluten-free flour mixes, and when it comes to this vegan gluten-free banana bread, it works like a dream!
This Easy & Healthy Banana Bread is:
-
Delightfully springy, fluffy and moist.
-
Filled with simple, wholesome, healthy ingredients.
-
Slices and stores well.
-
Requires only one bowl to make.
-
Versatile, with the option of add-ins.
-
Gluten-free, vegan, dairy-free, soy-free, nut-free and refined sugar-free.
Tips for making this Healthy Gluten-Free + Vegan Banana Bread:
-
I do not recommend replacing the flours with any other flours. Buckwheat and tapioca flours have unique properties that work well together when combined!
-
The riper the bananas you use, the sweeter the bread.
-
This bread tastes absolutely delicious without any added sugar, but if you like your banana bread on the sweeter side, you can add the optional 2-4 tablespoon of maple syrup.
-
The oil in this recipe can be replaced with melted vegan butter, or if you are not on a dairy-free or vegan diet, regular melted butter.
-
This bread holds together well and slices well without the use of gums, eggs, chia or flax eggs or the like. I do not recommend adding any, and I promise you that it is not necessary!
-
I have encountered some slight variations in the absorbency of buckwheat flours, if you are concerned, you can always add a little more milk if the batter seems too thick.
-
I like this bread with a hefty dose of cinnamon, but a pinch of nutmeg and/or cardamom work beautifully in this bread, too!
-
This bread stores well covered or uncovered at room temperature for 24 hours, or in air tight containers in the refrigerator for up to 3 days.
Optional Variations of this Buckwheat Banana Bread
Fold in any of the following before baking:
-
1/2 cup chocolate chips of choice
-
1/2 cup chopped walnuts or pecans
-
1/2 cup raisins or other dried fruit
-
1/2 cup cacao nibs
How to Make Easy Vegan Banana Bread:
-
Combine all ingredients in a bowl.
-
Mix well.
-
Pour into a loaf pan.
-
Bake at 350 degrees for 50 minutes.
-
Cool, slice and enjoy!
More Gluten-Free Bread Recipes:
Gluten-Free Vegan Bread Recipe
Buckwheat Banana Bread With Cacao (Gluten-Free)
Flourless Magic Tahini Seed Bread (Gluten-Free, Keto)
Gluten-Free Coconut Flour Zucchini Bread
This is truly one of my favorite bread creations! This Gluten-Free Vegan Banana Bread has such a pleasing combo of textures and flavors and accommodates a wide variety of diets making it a wonderfully versatile staple that is super easy to make, too! I can’t wait to hear your feedback. Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Gluten-Free Vegan Banana Bread Recipe
Ingredients
- 4 ripe bananas mashed
- 1/4 cup coconut oil melted
- 1/2 cup milk of choice I use unsweetened almond
- 2-4 tablespoons maple syrup completely optional
- 1 cup buckwheat flour
- 1 cup tapioca flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Method
- Preheat oven to 350°F. Grease or line a loaf pan with parchment paper, set aside.
- In a large mixing bowl mash the bananas.
- Add remaining ingredients and whisk until smoothly combined.
- Pour into your prepared loaf pan.
- Bake for 50-60 minutes or until the loaf is firm and golden.
- Let cool before slicing and serving.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
I’ve been looking for a recipe with these ingredients.This one is perfect and came out absolutely delicious.Thank you!
I’m so happy to hear it! Thanks so much for taking the time to stop by and share. 🙂
My apologies if you’re getting this twice. Since I can’t eat buckwheat, sorghum or almond flour, do you think chickpea could be sub for the buckwheat in this recipe?
Thank you for posting so many delicious recipes I can eat and don’t have to tweak!
Hi, Judy. No worries! Thank you for visiting. And, my pleasure! I do think chickpea flour would work well in this recipe, though the flavor and texture may be slightly different (but chickpea flour does absorb liquid similarly to buckwheat from my experience). I hope this helps!
Do you think chickpea flour could be used instead of buckwheat flour – or oatmeal flour? I can’t have buckwheat or almond flour. Thank you! I so appreciate your offerings!
I made some alterations to this recipe, firstly to preface I made a half batch as I live alone and I only have a toaster oven to work with and happened to have two bananas lying around. I did not pick up tapioca flour, but I have been using tapioca flour and corn starch interchangeably in cooking, baking you name it for years. I also added around 1.5 tsp of polvere lievitante vanigliata, which I believe is baking powder in North American and England but ours has vanilla flavoring added in some cases (vanilla bourbon is very very expensive so very few use it). I folded in some chocolate chips at the end then I baked the muffins for 30/35 min I believe. They turned out super yummy! I’ve had issues with texture in other vegan gf banana bread recipes, and I thought maybe saraceno was the answer and indeed it is!
I’m so very happy to hear that!! Thank you for stopping by and sharing. 🙂
Looks yummy. How many cups will the mashed bananas be as bananas vary in size?
Thanks!
Hi! It will be right around 1 1/2 cups but it’s okay if there are some slight variances with this particular recipe. 🙂
Quarantined and need a replacement for the buckwheat. Would either almond or cassava flour work?
I believe cassava would be a suitable replacement! 🙂
Hi . Can we substitute coconut oil with olive oil or any other? Wanted to avoid coconut flavour
Hi – Yes, most certainly! Any oil or melted butter/vegan spread works well in this recipe.
Could I use 2 cups of tapicoa flour instead of 1 tapioca and 1 buckwheat?
Hi Lora – if you did that, it would probably bake alright and taste good, but the texture would be quite a bit different. It would probably be a bit too much on the dense and chewy side. The buckwheat actually helps lighten this loaf up a bit!
I can’t use buckwheat or almond flour. How well would sorghum flour work?
Hi Duane – While I haven’t tested it in this particular recipe, from experience, I do think sorghum would work just fine! If you try it, please let me know how it goes! 🙂