Enjoy an easy-to-make vegan and gluten-free banana bread, prepared in just one bowl. Made with almond flour and rice flour, it's naturally sweetened with ripe bananas and maple syrup.

front on view of sliced vegan gluten free banana bread

Being on both a vegan and gluten-free diet isn't always easy, especially when it comes to baking. That's why I'm so impressed with my homemade vegan gluten-free banana bread recipe. It caters to both diets and has the best texture and taste.

I also love that one slice is quite filling, making it perfect for breakfast as it keeps me going all morning and sometimes beyond. Plus, since it's a quick bread, it can be made the same morning!

a slice of vegan gluten free banana bread

Ingredients Highlight

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Choose spotty bananas, as they are riper and sweeter than the perfectly yellow ones. I use a fork to mash the overripe bananas into a mostly smooth pulp with a few small chunks, which I find creates the best banana flavor. You can also use a potato masher or food processor for this.

Almond flour or almond meal works extremely well in this recipe, providing the necessary texture when combined with white rice flour, which keeps the bread moist. In these pictures, I used almond flour, which is lighter in color than almond meal. I love baking with almond meal, as the texture always comes out wonderful just like in these muffins.

The must-include binder in this recipe is psyllium husk. Without it, the banana bread becomes crumbly, trust me, I’ve tested it. Don’t skip this ingredient, which is combined with water to create a gel before adding it to the banana bread batter. Besides this ingredient, which might be new to you (you can find it in the health section of your local supermarket), the rest are simple and can be found in the full recipe card below.

For the leavening agent, I use a combination of apple cider vinegar to activate the baking powder and baking soda. That's why I like to let the batter sit in the prepared loaf pan for at least five minutes before baking, it results in a nice rise.

bowls of dry ingredients and wet ingredients plus a ripe banana

Janelle's Tips

I highly recommend using metric measurements when baking, as it consistently yields the best results. You'll need a good set of kitchen scales for this. Otherwise, always fluff up the flour with a whisk before pouring it into a measuring cup and do not compact the flour when levelling, this method ensures there are no clumps.

The banana loaf is best baked in a loaf tin with measurements of 21x11x7cm/8.5x4.5x3 in or similar, this is the tin I use.

Let the banana bread cool down completely before slicing. This will help you cut perfect slices every time, which can be toasted to perfection.

vegan gluten free banana bread loaf in a pan

Storage

Once the loaf has cooled to room temperature, store the banana bread in an airtight container in the pantry for approximately 4 days.

To freeze, I like to slice the loaf first, and then freeze for about 3 months in a freezer bag laying the slices flat side by side. I tend to pop a banana bread slice into the toaster directly from the freezer.

top view of sliced vegan gluten free banana bread loaf

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe