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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:
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Delightfully springy, fluffy and moist.
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Filled with simple, wholesome, healthy ingredients.
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Slices and stores well.
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Requires only one bowl to make.
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Versatile, with the option of add-ins.
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Gluten-free, vegan, dairy-free, soy-free, nut-free and refined sugar-free.
Tips for making this Healthy Gluten-Free + Vegan Banana Bread:
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I do not recommend replacing the flours with any other flours. Buckwheat and tapioca flours have unique properties that work well together when combined!
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The riper the bananas you use, the sweeter the bread.
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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.
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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.
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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!
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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.
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I like this bread with a hefty dose of cinnamon, but a pinch of nutmeg and/or cardamom work beautifully in this bread, too!
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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:
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1/2 cup chocolate chips of choice
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1/2 cup chopped walnuts or pecans
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1/2 cup raisins or other dried fruit
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1/2 cup cacao nibs
How to Make Easy Vegan Banana Bread:
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Combine all ingredients in a bowl.
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Mix well.
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Pour into a loaf pan.
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Bake at 350 degrees for 50 minutes.
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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
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!
Lidia says
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!
Kristen Wood says
I'm so very happy to hear that!! Thank you for stopping by and sharing. 🙂
Rachna says
Looks yummy. How many cups will the mashed bananas be as bananas vary in size?
Thanks!
Kristen Wood says
Hi! It will be right around 1 1/2 cups but it's okay if there are some slight variances with this particular recipe. 🙂
April says
Quarantined and need a replacement for the buckwheat. Would either almond or cassava flour work?
Kristen Wood says
I believe cassava would be a suitable replacement! 🙂
Shagun Gupta says
Hi . Can we substitute coconut oil with olive oil or any other? Wanted to avoid coconut flavour
Kristen Wood says
Hi - Yes, most certainly! Any oil or melted butter/vegan spread works well in this recipe.
Lora says
Could I use 2 cups of tapicoa flour instead of 1 tapioca and 1 buckwheat?
Kristen Wood says
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!
Duane says
I can't use buckwheat or almond flour. How well would sorghum flour work?
Kristen Wood says
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! 🙂