Gluten-Free Vegan Banana Bread

Gluten-Free Vegan Banana Bread is moist, soft, and tasty!! Super easy to make, only one bowl is required!

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About this recipe

This gluten-free and vegan banana bread is soft, tasty, and very easy to make. Only 1 bowl is required!!

The key of the recipe is that the bananas must be very ripe. Ripe bananas are sweeter and add more flavor to the cake. It’s made with almond flour and brown rice flour as main flour. It takes vegetable oil and milk, like almond or soy.

This recipe is a good base, and then you can customize as your desire: you can add nuts, almonds, chocolate…

Ideal for breakfast, as a snack, or tea time. It also freezes very well! If you want a another recipe of gluten-free banana bread, not vegan, here is the link https://almondyes.com/banana-bread-gluten-free/

Ingredients

• Flours: I used a combination of brown rice flour, almond flour, corn starch, and tapioca starch.
• Baking powder: leaving agent.
• Salt: enhances flavors.
• Sugar: white granulated sugar.
• Vegetable Milk: like soy or almond milk.
• Oil: I used sunflower oil, but coconut oil should work well.
• Bananas: ripe bananas. It is better than the bananas are ripe because they are sweeter and the cake will be tastier.
• Vanilla extract: add flavor.
• Optional: walnuts, almonds, chocolate chips, etc.

Instructions

Preheat the oven to 350°F (180°C).

Lightly grease the bottom and sides of a loaf pan or line with parchment paper. I used a loaf pan 9×5-inch. Set aside.

Whisk brown rice flour, almond flour, corn starch, tapioca starch, baking powder, salt, and sugar in a large bowl.

Add the mashed bananas and mix well.

Add the oil, vegetable milk, and vanilla extract, and mix until well incorporated.

Pour the mixture into the prepared pan.

Bake for 40/45 minutes or until cooked. Keep in mind that all ovens are different. To know if it’s ready insert a toothpick into the center of the cake, it should come out clean, with no streaks of batter.

Let cool before removing.

Variations

This vegan banana bread is very versatile, and it pairs with many toppings. You can add chips/chunks of chocolate, nuts, raisins… etc. This recipe is a good base and then you can customize it to your liking.

You can also use brown sugar, you have to keep in mind that the bread would be moister and you should check the amount.

Storing

Store at room temperature for up to three days or refrigerate for up to five days. You can also freeze it, it’s better if you slice it up before freezing so you don’t need to defrost the entire banana bread.

For more vegan recipes…