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–+ servings
front on view of sliced vegan gluten free banana bread
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5 from 1 vote

Vegan Gluten Free Banana Bread

Vegan gluten free banana bread is a wholesome, naturally sweetened loaf made with ripe bananas, almond and rice flours.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Bread, Breakfast
Cuisine: Any
Diet: Gluten Free, Vegan
Servings: 1 loaf
Calories: 2681kcal
Author: Janelle Hama

Ingredients

Binder Ingredients

  • 5 grams Psyllium husk
  • 60 millilitres Water

Dry Ingredients

  • 120 grams Almond flour
  • 200 grams White rice flour
  • ½ teaspoon Cinnamon powder or to taste
  • 15 grams Baking powder
  • 5 grams Baking soda
  • 1 pinch Salt

Wet Ingredients

  • 500 grams Mashed bananas
  • 30 millilitres Dairy free milk
  • 50 millilitres Coconut oil melted
  • 15 millilitres Apple cider vinegar
  • 5 millilitres Vanilla extract
  • 105 millilitres Maple syrup pure
Metric - US Customary

Instructions

Make the Binding Gel

  • In a small bowl, whisk together the psyllium husk and water. Let it sit for about 5 minutes until it forms a gel.
    5 grams Psyllium husk, 60 millilitres Water
    whisking psyllium husk with water

Whisk the Wet Ingredients

  • Peel and break apart the ripe bananas and place them into a large mixing bowl. Use a fork to mash the bananas until smooth with a few small chunks remaining.
    Add all the wet ingredients and the binding gel, then whisk everything together until well combined.
    500 grams Mashed bananas, 30 millilitres Dairy free milk, 50 millilitres Coconut oil, 15 millilitres Apple cider vinegar, 5 millilitres Vanilla extract, 105 millilitres Maple syrup
    banana bread wet ingredients being mixed in a bowl with a whisk

Combine the Dry Ingredients With the Wet Ingredients

  • Now add all the dry ingredients to the wet mixture and fold them together, ensuring the batter is smooth and free of lumps.
    120 grams Almond flour, 200 grams White rice flour, ½ teaspoon Cinnamon powder, 15 grams Baking powder, 5 grams Baking soda, 1 pinch Salt
    adding dry ingredients to wet ingredients in a glass bowl to make banana bread

Bake and Cool

  • Line a loaf tin with parchment paper (the measurements of the loaf tin I used are 21x11x7cm/8.3x4.3x2.8 in) and fill it with the banana bread batter. Smooth the top with a spatula and let it sit at room temperature for 5 minutes (see notes).
    Bake in a preheated fan-forced oven at 338°F (170°C) for 60-65 minutes or until a fork inserted comes out clean and the outside is golden brown.
    Let the banana bread stand for 5 minutes before removing it from the tin and transferring it to a wire rack to cool completely before slicing.
    flatten banana bread batter in a loaf tin with a spatula

Video

Notes

I find that letting the batter sit for 5 minutes in the loaf tin helps the vinegar react with the baking soda and powder, resulting in a fluffy banana bread.
Let the banana bread cool down completely before slicing. This will help you cut perfect slices every time, which can be toasted to perfection.

Nutrition

Calories: 2681kcal | Carbohydrates: 408g | Protein: 44g | Fat: 110g | Saturated Fat: 44g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1666mg | Potassium: 2331mg | Fiber: 35g | Sugar: 152g | Vitamin A: 441IU | Vitamin C: 46mg | Calcium: 1390mg | Iron: 9mg