Gluten-free banana bread that is perfectly moist, with just the right amount of spice, and also dairy-free! Vegan option!
This healthy banana bread is so easy with lots of banana flavor!
Everyone needs a go-to banana bread recipe in their lives and this gluten-free version is a favorite in my family!
How to make gluten-free banana bread:
Step 1: Preheat oven to 350 degrees F.
Step 2: Line a 9 x 5 loaf pan with parchment paper or grease well.
Step 3: Gather and measure the ingredients.
Step 4: In a medium-sized mixing bowl, add the dry ingredients and whisk to combine. (Gluten-free flour, baking soda, cinnamon, and salt).
Step 5: Mash the bananas into a puree and scoop into a larger mixing bowl.
Step 6: To the mashed bananas, add the wet ingredients. (eggs, honey or maple syrup, 5 Tablespoons oil).
Step 7: Pour the wet ingredients into the dry ingredients and mix well.
Step 8: If adding pecans, walnuts, chocolate chips, add them now, and stir well.
Step 9: Scoop the banana bread batter into the loaf pan. Smooth the top with a spoon. Add a few more nuts and chocolate chips if desired.
Step 10: Bake in the oven 50-60 minutes until a toothpick comes out clean.
Other banana recipes you might like to try:
- Coconut Flour Banana Bread
- Banana Bread with Streusel Topping
- Chocolate Banana Ice Cream
- Chocolate Banana Smoothie
Baking Tips:
- Try to start with all the ingredients at room temperature.
- Use very ripe bananas for the best results.
- Use Bob’s Red Mills Egg Substitute to make vegan. The texture won’t be exactly the same, but very tasty.
- This recipe makes 3 mini-loaves or one regular loaf.
- Store in an airtight container in the refrigerator for up to a few days or the freezer for up to a month.
- Coconut oil or oil of choice works well in this recipe, but can also substitute butter, although it would not be dairy-free.
Easy gluten-free banana bread recipe! Dairy-free and delicious!
- 1 3/4 cups mashed bananas (approximately 4-5 bananas)
- 1/2 cup honey (can sub maple syrup)
- 2 eggs (large eggs)
- 5 Tablespoons oil (I used coconut oil, but can sub another type of oil).
- 2 cups gluten-free flour (I use Bob's Red Mills 1:1 GF Flour).(Other gluten-free flours may work as well).
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup pecans, walnuts or chocolate chips (Optional, can leave out).
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Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan by using a spray oil or line with parchment paper.
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Gather and measure the ingredients.
-
Mash the bananas into a puree and scoop into a medium-sized mixing bowl.
-
In another mixing bowl, add the dry ingredients (flour, baking soda, cinnamon, salt) and whisk to combine.
-
To the mashed bananas, add the wet ingredients and whisk together. (oil, eggs, vanilla)
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Pour the wet ingredients into the mixing bowl with the dry ingredients and stir to combine.
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Add the chopped pecans, walnuts or chocolate chips if using.
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Pour mix into prepared loaf pan and optional: sprinkle the top with some of the nuts or chocolate chips if desired.
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Place in preheated oven and bake for 50-60 or until a toothpick inserted comes out clean.
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Store in an airtight container for up to several days. Freeze for up to a month. Great toasted with some jam.
Baking Tips:
- Try to start with all the ingredients at room temperature.
- Use very ripe bananas for the best results.
- Use Bob's Red Mills Egg Substitute to make vegan. The texture won't be exactly the same, but very tasty.
- This recipe makes 3 mini-loaves or one regular loaf.
- Store in an airtight container in the refrigerator for up to a few days or the freezer for up to a month.
- Coconut oil or oil of choice works well in this recipe, but can also substitute butter, although it would not be dairy-free.
This recipe was originally posted on September 4, 2013 and was updated with a new recipe and directions in August 2020.
veganmiam.com
These fresh fruits from the North Fork Stand look so colorful and vibrant! Banana bread is my favorite breakfast/dessert (I call it both), it’s so good with Earth Balance soy-free butter. I hope the weather will stay sunny in Mass. for you!
Pamela @ Brooklyn Farm Girl
I can never have enough of good banana bread… a slice for breakfast is just perfect!
admin
Hi Pamela,
I agree, a slice (or two, ha,ha) for breakfast is perfect!
Annie @ Natural Sweet Recipes
I could eat banana bread forever! This look so delicious with the walnuts and chocolate chips sprinkled on top. Love those additions!
admin
Hi Annie,
Thank you! This was the quickest banana bread I have ever made and still delicious!
Alexe @ Keys to the Cucina
Christine, this looks delish and makes me crave fall weather. I’ve never made banana bread with chocolate chips but I’ve eaten it before and it’s definitely a match made in heaven!
admin
Hi Alexe,
I hope you like it if you try it. Thanks for stopping by!
Kelly @ hidden fruits and veggies
I love when a recipe comes together in one bowl! This banana bread sounds delightful.
admin
Hi Kelly,
Yes, one bowl makes it much easier!