I LOVE the smell of banana bread baking in the oven! Don’t you? It’s so intoxicating. The aroma fills the whole house and it’s just plain torture waiting for it to finish baking. It’s so worth the wait though. Moist, walnut-studded bread with the pure sweetness of ripe bananas. I could eat a slice for breakfast, lunch and dinner. I might even sneak a piece for a late-night snack too.
This loaf of gluten free banana bread is also egg and dairy free, making it vegan. If you are scared by a recipe that says it is “vegan” there is no need to be. It simply means there are no animal ingredients used. I have issues (well, my tummy does) with eggs and dairy so this sweet bread naturally does not contain either. It’s magically tender and is everything you love about banana bread. I promise it will not disappoint…and as soon as it’s gone, you’ll be in the kitchen baking up another loaf!
Gluten Free & Vegan Banana Bread
makes 12 slices
- 1 1/2 cups Sarah’s gluten free flour blend
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 ripe banana, mashed
- 1/3 cup coconut oil, melted
- 1/4 cup So Delicious Dairy Free unsweetened coconut milk
- 1/4 cup coconut sugar or organic brown sugar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Prepare 9×5-inch loaf pan by spraying with nonstick cooking spray. Sift together flour, baking powder, baking soda and salt. Set aside. In large mixing bowl, combine the mashed banana, melted coconut oil, coconut milk, coconut sugar, maple syrup and vanilla. Add the flour mixture and walnuts. Stir for 1 minute, until well combined. Pour batter into prepared loaf pan. Bake for 40-42 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then invert onto cooling rack to cool completely. Slice and store bread in ziploc bag or air-tight container.
- 1½ cups Sarah's gluten free flour blend
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 ripe banana, mashed
- ⅓ cup coconut oil, melted
- ¼ cup So Delicious Dairy Free unsweetened coconut milk
- ¼ cup coconut sugar or organic brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon vanilla
- ½ cup chopped walnuts
- Preheat oven to 350 degrees.
- Prepare 9x5-inch loaf pan by spraying with nonstick cooking spray.
- Sift together flour, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, combine the mashed banana, melted coconut oil, coconut milk, coconut sugar, maple syrup and vanilla.
- Add the flour mixture and walnuts. Stir for 1 minute, until well combined.
- Pour batter into prepared loaf pan. Bake for 40-42 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then invert onto cooling rack to cool completely. Slice and store bread in ziploc bag or air-tight container.
Just popped a double batch in the oven. I didn’t have enough walnuts, so instead I threw some vegan chocolate chips in. Excited to try the bread!
Thanks for the recipe! I’ve been looking for something that doesn’t use eggs, because I have a slight sensitivity to it also.
Hi Sarah!!!! I’m from Brazil And I love your recipes! I have a doubt: what does maple syrup mean??? I Guess we don’t have it… Could o use another thing???? Thanks a lot!
Hi Tania,
Maple syrup is a sweet liquid similiar to honey or agave. You could either of those or just sugar instead.
Jill
stumbled upon this recipe on Pinterest…. i love it! i found this recipe for a friend, but i’m thinking i’ll make some banana bread for myself as well 🙂 xxoo
Hey Sarah,
Thanks for the recipe, I made it last week and it was amazing! Love your site!
This is excellent. I used a GF flour blend, I boiled flax seeds and used the gel, about 3 large tbspns, I used all maple syrup instead of sugar (although I sprinkled brown sugar and chopped walnuts on top before baking), 2 medium bananas, and canned coconut milk instead of So Delicious. I will definitely make this again. Thank you so much for such a great recipe!
Just made the banana bread this evening. The family loved it! I must admit I was skeptical given that it’s dairy/egg free and we haven’t had much success with other recipes. But the coconut oil makes it moist and the maple syrup adds a nice touch of sweetness. My picky kids and husband really enjoyed this recipe. Thank you!
very good. I used an 8×8 and cooked it for 20 minutes. I left out the walnuts (didn’t have any today) and used whole wheat flour. after the 20 minutes i put chocolate chips in a swirl pattern on the top and cooked it for 8 more minutes. i took it out and used a knife to spread out the melted chocolate chips. very good and made my house smell great! 5 stars.
I was craving banana bread but needed a good recipe with cooking directions. Thanks for your post!
This is in the oven right now 🙂 If it tastes half as good as the batter, it’s gold! I didn’t do gluten free flour and I used agave(cuz maple syrup is expensive yo) and I had to use vanilla coconut milk because my unsweetened went bad(new vegan and not good at using up my stuff yet) This recipe is excellent and so easy. I will be back to your site so get on it girl 😉
The bread tasted even better than the batter. This will be my go to recipe for bananas that have been on the counter a little too long. Thanks!
I want to thank you so badly. Finally found my all time gf banan bread. And i also made it non fat 🙂 i left out the oil and coconut sugar, and replace it with 1/2cup of non dairy milk and 1/2cup of maple and also add 1 more ripe banana.. 🙂 is so moist. Its insane! Will be making this every week. Since i made a huge huge batch of your sara’s gf flour blend.. Thanks!! :-*
this is my go-to banana bread/cake recipe. i use bob’s red mill gf flour, and it works beautifully. sometimes i stir in coffee and cardamom, sometimes coconut and cinnamon. it’s always super moist and super delish! thanks for sharing!!
Yum! Your additions sound great. Thanks for sharing!
-Bethany, Anna’s Assitant
This was wonderful! I left out the xanthan gum in the flour blend and used a little psyillum husk powder.
I just made these into muffins -and they turned out awesome!
I didn’t know what size of bananas to use, but then I saw that I had two bigger, completely blackened plantains in my fridge, so I just used them instead. I opted out of the maple syrup, thinking that I would probably have too much moisture with so much pureed plantains, so I did a full 1/2 brown sugar instead. The muffins cooked for about 22 minutes and the toothpick came out clean.
Thanks for much for sharing this recipe! It is a keeper indefinitely!
Absolutely delicious!!! I used Bob’s Red Mill gluten free flour to make it easy and kept all other ingredients. I can never find a banana bread that comes out right… this is it!!! Thanks:)