GF 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! For other GF and vegan recipes I leave you this link to this decadent brownies.
The key to 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. This recipe is a good basic, and you can customize it to taste: you can add nuts, almonds, chocolate, and so on. Perfect for breakfast, as a snack, or tea time. It also freezes very well!
Ingredients
The main ingredients of this recipe are:
- 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: sunflower oil, but coconut oil should work well.
- Bananas: ripe bananas. It is better to ripe bananas because they are sweeter and the cake will be tastier.
- Vanilla extract: add flavor.
- Optional: walnuts, almonds, chocolate chips, etc.
How to make vegan banana bread
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
- Flour: you can try a different mix of GF flour.
- Toppings: this cake is very versatile, and it pairs with many toppings. You can add chips/chunks of chocolate, nuts, raisins, and so on. This recipe is a good basic and you can customize it as taste.
Storing
Store at room temperature for up to 3 days or refrigerate for up to 5 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 related recipes
Banana Bread (Vegan + GF)
Ingredients
- 3/4 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup corn starch
- 1/4 cup tapioca starch
- 3/4 cup sugar
- 2 teaspoon baking powder
- Pinch of salt
- 2 medium bananas
- 1/2 cup oil
- 1/2 cup vegetable milk
- 1 teaspoon vanilla extract
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.
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