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Gluten Free Vegan Banana Nut Bread

Vegan Gluten Free Banana Bread Recipe By: Cece Kirkwood This post may contain affiliate links.

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Banana Bread is one of my favorite quick and easy morning bakes, so I felt it was only right to make this recipe my first ever vegan and gluten free recipes. This Vegan Gluten Free Banana Bread is light, moist and the perfect amount of banana flavor to check all the boxes. 

For this recipe, I used a 1:1 Gluten Free flour that included xanthum gum. This is the important ingredient that gives the flour its structure-holding properties, which is important in bread. 

For the butter, I went with Earth Balance Vegan Butter as this was one I was familiar with because I had already been using their spreadable butter for years. 

This bread, fresh from the oven or warmed up a few days later, is just so good. My husband even said that if I hadn’t told him there were no eggs or gluten in the banana bread, he wouldn’t know the difference. But if you are looking for a banana bread recipe that includes gluten and eggs, try out my Blueberry Banana Nut Bread Loaf as it is also insanely delicious. 

The Process

First things first, prepare your work area by pre-measuring all ingredients, preheating the oven to 350ºF and spraying and lining a bread tin. 

A photo of the ingredients for Vegan Gluten Free Banana Bread

Next, prepare the flax eggs by adding 2 tbsp of flaxseed and 6 tbsp of water to a small bowl. Whisk that together and allow it to sit for at least 5 minutes. The flaxseed and water will do its thing and stiffen up a bit. The consistency will be close to what a whisked egg looks like. 

While the flax eggs are resting, mash up your bananas using a fork or an electric mixer. I tend to like my banana bread to have little chunks of banana throughout, so a fork mashing will do just fine here. 

Add in the melted butter, flax eggs and brown sugar and combine completely using a rubber spatula. 

In a separate bowl, combine the dry ingredients: gluten free flour, baking soda, cinnamon and salt. 

Add the dry ingredients on top of the banana mixture and completely combine. Finally, fold in the chopped walnuts into the batter until they are evenly mixed throughout. 

Next, prepare your bread tin by spraying it down with a baking spray. If you want a slightly easier removal of the bread, line your tin with parchment paper as well. Then slowly pour the batter into the prepared bread tin and top with extra walnuts. 

Optional: Dip a knife into melted vegan butter and cut a thin line down the center of the banana bread batter. This will help ensure you get that nice crack down the middle that all loaf breads love to have. 

Bake in the preheated oven for 60-65 minutes. To ensure the bread is done, stick a toothpick through the center of the bread, if it comes out clean, then the bread is done! Allow the bread to cool slightly (if you can), before digging in! 

The Tips

Why does this recipe only include brown sugar?

Brown sugar carries more moisture than white sugar does. Therefore, more brown sugar = a more moist and chewy banana bread. 

Can I use eggs instead of flax eggs? 

Yes, definitely! If you do eat eggs and would like to substitute them in for flax eggs, simply remove the flax seed and water from the recipe for two eggs instead. 

How can I store the Gluten Free Vegan Banana Nut Bread?

Once cooled, you can store this bread in an airtight container on the countertop for 3 days or in the fridge for 5 to 7 days.

Why is this recipe in grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time. 

The Gluten Free Vegan Banana Nut Bread Recipe

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Gluten Free Vegan Banana Bread

  • Author: Cece Kirkwood
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 80 min
  • Yield: 1 Loaf 1x

Ingredients

Scale
  • 2 tbsp flaxseed
  • 6 tbsp water 
  • 3 large mashed overripe bananas
  • 113g melted vegan butter (I like to use Earth Balance) 
  • 165g brown sugar
  • 256g of a 1:1 gluten free flour (I like to use King Arthur Gluten Free Flour) 
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp Morton’s Kosher salt
  • Optional: 100g chopped walnuts, plus more to top

Instructions

  • Prepare the flax eggs by adding 2 tbsp of flaxseed and 6 tbsp of water to a small bowl. Whisk together and then allow it to sit for at least 5 minutes. The flaxseed and water will do its thing and stiffen up a bit. The consistency will be close to what a whisked egg looks like. 

  • While the flax egg is resting, mash up your bananas using a fork or an electric mixer. 

  • Add in the melted butter, flax eggs and brown sugar and combine completely

  • In a separate bowl, combine the dry ingredients: gluten free flour, baking soda, cinnamon and salt. 

  • Add the dry ingredients on top of the banana mixture and completely combine.

  • Finally, fold in the chopped walnuts into the batter until they are evenly mixed throughout. 

  • Slowly pour the batter into the prepared bread tin and top with extra walnuts 

  • Optional: Dip a knife into melted vegan butter and cut a thin line down the center of the banana bread batter. This will help ensure you get that nice crack down the middle that all loaf breads love to have. 

  • Bake in the preheated oven for 60-65 minutes. 

Keywords: Vegan Gluten Free Banana Bread

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