Looking to use up those overripe bananas you have sitting on your counter? Time to make this luscious vegan gluten-free banana bread! Nothing beats the sweet aroma wafting through the house while this loaf is baking. It's mouth-watering!
My oldest daughter recently developed a sensitivity to eggs, so I took my gluten-free banana bread recipe in my e-book, Gluten-Free Baking From Scratch, and made this eggless version. Because no one should have have to go without banana bread!
While baking egg-free hasn't always been my normal, I've dabbled in it from time to time. Some of our favorite gluten-free, egg-free recipes are gluten-free biscuits, gluten-free breakfast cookies, paleo pecan pie bars, and artisan gluten-free bread.
Eggless Gluten-Free Banana Bread
To make this recipe egg-free, I added water to replace the liquid lost from the eggs, and then added in a little bit more xanthan gum than I would normally use. This extra amount of xanthan gum makes up for the binding power lost by the eggs.
How to Make Vegan Gluten-Free Banana Bread
- Mash the bananas (I like to use a fork for this).
- Add in the sugars, oil, and water.
- In a separate bowl, combine the dry ingredients.
- Add the dry ingredients to the wet, and stir until just blended.
- Stir in the dairy-free chocolate chips.
- Pour the batter into the bread pan and bake.
Gluten-Free Banana Bread Substitutions and Recipe Notes
- Organic sugars aren't necessary, non-organic is just fine. Organic/unrefined is just my preference.
- Vanilla extract adds a flavorful touch, but I have it listed as an optional ingredient in the recipe since it's so expensive!
- You can absolutely swap out the coconut oil for vegan butter or palm shortening.
Easy Gluten-Free Banana Bread Mix-In Options
My family looooooooves to add dairy-free chocolate chips to our banana bread. There are some of us (*ahem, I'm not mentioning any names) who think it would be sacrilege to omit them. That said, I'm sure there are some of you out there who might like to add something besides chocolate chips to your vegan gluten-free banana bread.
Other mix-in options:
- blueberries
- cranberries
- chopped nuts (pecans or walnuts would be my preference!)
- raisins
Vegan Gluten-Free Banana Muffins
While I haven't tried it yet (it's on the to-do list), I'm pretty sure this batter can be used to make gluten-free banana muffins. If you want to try this recipe in muffin form, I would make the batter exactly as instructed below, and then spoon it into paper-lined muffin tins, filling no more than ⅔ of the way full. Bake at 350, and start with 15 minutes on your kitchen timer. My hunch is that the muffins will take longer to bake, but you can always add more time if needed.
I hope you and your family enjoy this vegan gf banana bread as much as my family does!
xoxo,
Mēgan
Other Gluten-Free Bread Recipes to Try:
Gluten-Free Bagels {also vegan} from Allergy Free Alaska
Gluten-Free Cheddar Cheese Bread from Gluten-Free Easily
Gluten-Free Blueberry Honey Quick Bread from This Mess is Ours
Gluten-Free Pumpkin Bread from Allergy Free Alaska
Gluten-Free Zucchini Bread from Allergy Free Alaska
Vegan Gluten-Free Banana Bread Recipe:
Vegan Gluten Free Banana Bread
Looking to use up those overripe bananas you have sitting on your counter? Time to make this luscious vegan gluten-free banana bread!
Ingredients
- 4 medium-sized ripe bananas, peeled and mashed
- ½ cup organic brown sugar
- ¼ cup organic cane sugar
- 6 tablespoons coconut oil, melted (or vegan butter)
- 6 tablespoons water
- 1 teaspoon vanilla extract, optional
- ¾ cup sorghum flour
- ½ cup brown rice flour
- ½ cup tapioca starch
- 1 ½ teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees (F). Line a 9” x 5” bread pan with parchment paper and generously grease.
- In a large bowl, mix together the mashed banana, organic brown sugar, and organic cane sugar, melted coconut oil, water, and vanilla extract.
- In a separate mixing bowl, whisk together the sorghum flour, brown rice flour, tapioca starch, baking soda, xanthan gum, ground cinnamon, ground nutmeg, and sea salt.
- Pour the dry ingredients into the wet and mix until just blended.
- Stir in the dairy-free chocolate chips.
- Pour the batter into the prepared bread pan, and bake for 50-55 minutes, or until a toothpick, when inserted into the center of the loaf, comes out mostly clean.
- Allow the loaf to cool for 10 minutes in the pan before removing and placing on a wire rack. Cool completely before slicing.
Notes
Non-organic sugars will work just fine in this recipe.
Recommended Products
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
Nestle Toll House Simply Delicious Allergen-Free Semi-Sweet Chocolate Morsels – Chocolate Chips Made With Only Three Ingredients and Free From 8 Major Allergens, 10 oz. Bag -
Xanthan Gum -
Anthony's Organic Tapioca Flour Starch -
Bob's Red Mill Brown Rice Flour -
Bob's Red Mill Sorghum Flour -
Pure Vanilla Extract, Certified Organic -
Nutiva Organic, Steam Refined Coconut Oil from non-GMO, Sustainably Farmed Coconuts, 15 Fluid Ounces -
Wholesome Organic Cane Sugar
Don’t forget to snap a pic and tag me on Instagram @allergyfreeak and #allergyfreealaska with your gf banana bread pics!
Carole Jones says
I learned a trick to intensifies the banana flavor. Bake in a low oven 250 in the skins for àn hour and cool completely. The skins turn black and there will be a gel that comes out of the banana. Peel and also scrape up the gel.
Mēgan says
Thanks for sharing that, Carole! I've never heard of that before. Fascinating!
Alene says
Can you please give me an idea of how much mushed banana is 4 bananas? There are so many different sizes that I'm afraid to go with 4 rather than a cup measurement. Thank you!
Mēgan says
Great question, Alene, thank you for asking. I'm going to say about 2 cups. 🙂
Lynda Steinke says
Your recipes look amazing! Thank you so much.How important is xanthan gum to the success? Or is there a substitute for it? It is a product made from corn and sadly I'm allergic to corn.
Mēgan says
Hi Lynda, Thank you! Xanthan gum is VERY important to the success of this recipe. It is what binds the recipe ingredients together, if you omit it, it will fall apart. Two suggestions for you:
1. I've heard Authentic Foods has a corn-free xanthan gum. Might be worth contacting them to verify?
2. Guar gum can oftentimes be used as a replacement for xanthan gum (use same measurements as xanthan gum). I personally have not tried it in this recipe, but I'd imagine it would work.
Good luck!
Mindy says
I have all-purpose g-free flour, so how much should I use in place of the individual flours is it a 1-to-1 substitution?
Mēgan says
Hi Mindy, this recipe has only been tested with the GF flours listed above in the recipe card. If you were to use a GF all-purpose flour, I can't guarantee your results. BUT, if you want to experiment, it is a 1 to 1 sub (omit using xanthan gum if your mix already contains it).
Payal says
Do you think white rice flour will work here? That's what I have on hand right now.
Mēgan says
To replace only the brown rice flour? Yes. Otherwise, definitely not to replace all of the flours/starches.
Ingrid says
Hi! Thanks for the recipe! It looks great!
Do you think I could substitute the sugars with honey? Should I then take out the extra water?
Mēgan says
Hi Ingrid,
I do not recommend replacing the sugars with honey. In order for honey to work, you really have to write the recipe around that in mind. Replacing a dry ingredient with a liquid is always tricky. That said, maybe these almond flour banana muffins will work for you better? They are sweetened entirely with honey. 😉
Alene says
I can't eat rice at all in any form. Might you know what could replace it?
Mēgan says
Hi Alene, you might try millet flour!
Kate says
Hi Megan,
I was wondering if I can double this recipe succesfully?
Kate
Mēgan says
Yes!