Easy Vegan Banana Bread (Gluten-Free)

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:

1. Combine all ingredients in a bowl.

2. Mix well.

3. Pour into a loaf pan.

4. Bake at 350 degrees for 50 minutes.

5. 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

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.

4.45 from 9 votes

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Course: Breakfast, Sweets, Vegan

Cuisine: American, Gluten-Free, Vegan

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 10

Author: Kristen Wood

1x2x3x

Ingredients

US CustomaryMetric

• 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

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Instructions

• 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

NOTE: Please see 'Tips' above in the blog post for suitable substitutions, storage advice and more!

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Nutrition

Serving: 1slice | Calories: 183kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 220mg | Potassium: 247mg | Fiber: 3g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 1mg

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