I finally perfected my Vegan Banana Bread with one pantry swap that turns this into a reliably foolproof bake every time.
I kept thinking banana bread was boring until I nailed this Vegan Gluten Free Banana Bread. I use very ripe bananas and gluten free all purpose flour and somehow it keeps coming out fluffy and a little tender in the middle, even when I half-pay attention.
This Vegan Banana Bread Easy makes me suspicious that baking might be witchcraft, because it just works. I cant say I got it perfect the first try, but every loaf disappears and people keep asking whats in it.
Sometimes I toss in walnuts or dairy free chocolate chips for fun, but honestly plain is plenty.
Ingredients
- Ripe bananas add moisture and sweetness, they give potassium and fiber too.
- Gluten free flour gives structure and carbs, can be a bit crumbly without binders.
- Brown sugar sweetens, adds moisture and caramel notes, helps with browning.
- Ground flax mixed with water binds like an egg, adds fiber and omegas.
- Neutral oil keeps crumb tender, adds needed fat and extra calories.
- Plant milk hydrates batter, adds a touch of creaminess and mild flavor.
- Baking soda and powder help the loaf rise, lightening texture when activated.
- Walnuts add crunch and healthy fats, chocolate chips give sweet melty pockets.
Ingredient Quantities
- 3 very ripe bananas, mashed (about 1 1/2 cups)
- 1 3/4 cups (220 g) gluten free all purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/3 cup (80 ml) neutral oil (vegetable, sunflower or melted coconut)
- 1/3 cup (80 ml) unsweetened plant milk (almond, oat or soy)
- 1 tbsp ground flaxseed + 3 tbsp water (flax egg, optional)
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar (optional, helps rise)
- 1/2 cup chopped walnuts or dairy free chocolate chips (optional)
How to Make this
1. Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy lifting.
2. If using the flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl and let it sit 5 to 10 minutes until gelled. This is optional but gives extra structure.
3. Mash 3 very ripe bananas with a fork until you have about 1 1/2 cups; a few small lumps are fine.
4. In a large bowl whisk together 1 3/4 cups (220 g) gluten free all purpose flour, 1/2 cup (100 g) packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.
5. In another bowl combine the mashed bananas, 1/3 cup (80 ml) neutral oil, 1/3 cup (80 ml) unsweetened plant milk, the flax egg if using, 1 teaspoon pure vanilla extract, and 1 teaspoon apple cider vinegar if using. Stir until fairly smooth.
6. Pour the wet mixture into the dry ingredients and stir gently until just combined; don’t overmix or the bread can get tough, it’s okay if the batter is a little lumpy.
7. Fold in 1/2 cup chopped walnuts or dairy free chocolate chips if you want them.
8. Scrape the batter into the prepared loaf pan, smooth the top and sprinkle a few extra chips or nuts on top if you like.
9. Bake for about 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs but no raw batter. If it’s browning too fast, tent with foil after 30 to 35 minutes.
10. Let the loaf cool in the pan 10 to 15 minutes, then lift it out using the parchment and cool on a wire rack for at least 30 minutes before slicing. Store wrapped at room temp for a few days or refrigerate for longer.
Equipment Needed
1. 9×5 inch loaf pan (lined with parchment for easy lifting)
2. Parchment paper (leave an overhang)
3. Large mixing bowl
4. Small bowl (for flax egg or mixing wet stuff)
5. Fork or potato masher (for mashing bananas)
6. Measuring cups and spoons
7. Whisk and a spatula (whisk dry, spatula to fold and scrape)
8. Wooden spoon or silicone spoon (to mix batter gently)
9. Wire cooling rack
10. Toothpick or cake tester plus oven mitts
FAQ
Best Ever Banana Bread (NO Eggs Or Dairy!) Recipe Substitutions and Variations
- For 1 3/4 cups (220 g) gluten free all purpose flour: use 1 3/4 cups regular all purpose flour, same measure. The crumb will be a bit chewier and more elastic, no extra binders needed.
- For 1/3 cup (80 ml) neutral oil: swap in 1/3 cup unsweetened applesauce, same amount. Keeps it moist but less rich, add 1 tablespoon oil if you want more richness.
- For 1/3 cup (80 ml) unsweetened plant milk: use 1/3 cup strong brewed coffee or plain water if you’re out of milk. Coffee deepens the banana flavour, water just keeps the batter consistency.
- For 1 tbsp ground flaxseed + 3 tbsp water (flax egg): use 1 tbsp ground chia + 3 tbsp water, same gel effect. If you’re not vegan, 1 large egg works too for extra rise and structure.
Pro Tips
– Use very ripe bananas, not just yellow ones. If you only have firm bananas, microwave them 20 to 30 seconds to soften then mash, or roast them in foil at 400°F for 15 minutes to deepen the sweetness. Very ripe bananas give more moisture and flavor so you wont need to add extra sugar.
– Weigh your gluten free flour or spoon and level the cup, dont pack it down. GF blends vary a lot so if the batter looks stiff after mixing, add a tablespoon or two of plant milk and let it rest 10 minutes so the flours hydrate. That resting time can make the crumb less gritty.
– Don’t overmix the batter, mix until the dry streaks are mostly gone. Overworking makes the bread dense and gummy. If using mix-ins toss them in a little flour first so they dont sink to the bottom, and if the top is browning too fast cover loosely with foil after about half the bake time.
– Let the loaf cool well before slicing, at least 30 minutes on a rack. Cutting too soon will leave it wet and crumbly. And one more thing, if you use a flax egg make sure it gels fully, otherwise use a simple swap like applesauce for binding, and a splash of vinegar really helps the rise so dont skip it if you want a taller loaf.

Best Ever Banana Bread (NO Eggs Or Dairy!) Recipe
I finally perfected my Vegan Banana Bread with one pantry swap that turns this into a reliably foolproof bake every time.
8
servings
335
kcal
Equipment: 1. 9×5 inch loaf pan (lined with parchment for easy lifting)
2. Parchment paper (leave an overhang)
3. Large mixing bowl
4. Small bowl (for flax egg or mixing wet stuff)
5. Fork or potato masher (for mashing bananas)
6. Measuring cups and spoons
7. Whisk and a spatula (whisk dry, spatula to fold and scrape)
8. Wooden spoon or silicone spoon (to mix batter gently)
9. Wire cooling rack
10. Toothpick or cake tester plus oven mitts
Ingredients
-
3 very ripe bananas, mashed (about 1 1/2 cups)
-
1 3/4 cups (220 g) gluten free all purpose flour
-
1/2 cup (100 g) packed light brown sugar
-
1 tsp baking soda
-
1 tsp baking powder
-
1/2 tsp fine sea salt
-
1 tsp ground cinnamon
-
1/3 cup (80 ml) neutral oil (vegetable, sunflower or melted coconut)
-
1/3 cup (80 ml) unsweetened plant milk (almond, oat or soy)
-
1 tbsp ground flaxseed + 3 tbsp water (flax egg, optional)
-
1 tsp pure vanilla extract
-
1 tsp apple cider vinegar (optional, helps rise)
-
1/2 cup chopped walnuts or dairy free chocolate chips (optional)
Directions
- Preheat your oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper, leaving an overhang for easy lifting.
- If using the flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl and let it sit 5 to 10 minutes until gelled. This is optional but gives extra structure.
- Mash 3 very ripe bananas with a fork until you have about 1 1/2 cups; a few small lumps are fine.
- In a large bowl whisk together 1 3/4 cups (220 g) gluten free all purpose flour, 1/2 cup (100 g) packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.
- In another bowl combine the mashed bananas, 1/3 cup (80 ml) neutral oil, 1/3 cup (80 ml) unsweetened plant milk, the flax egg if using, 1 teaspoon pure vanilla extract, and 1 teaspoon apple cider vinegar if using. Stir until fairly smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; don't overmix or the bread can get tough, it's okay if the batter is a little lumpy.
- Fold in 1/2 cup chopped walnuts or dairy free chocolate chips if you want them.
- Scrape the batter into the prepared loaf pan, smooth the top and sprinkle a few extra chips or nuts on top if you like.
- Bake for about 50 to 60 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs but no raw batter. If it's browning too fast, tent with foil after 30 to 35 minutes.
- Let the loaf cool in the pan 10 to 15 minutes, then lift it out using the parchment and cool on a wire rack for at least 30 minutes before slicing. Store wrapped at room temp for a few days or refrigerate for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 113g
- Total number of serves: 8
- Calories: 335kcal
- Fat: 14.94g
- Saturated Fat: 1.24g
- Trans Fat: 0g
- Polyunsaturated: 2.75g
- Monounsaturated: 10.95g
- Cholesterol: 0mg
- Sodium: 360mg
- Potassium: 224mg
- Carbohydrates: 44.8g
- Fiber: 2.7g
- Sugar: 17.9g
- Protein: 4.54g
- Vitamin A: 50IU
- Vitamin C: 3.9mg
- Calcium: 21mg
- Iron: 0.74mg