Trust me, this is the best banana bread you will ever make! It has become one of the most popular recipes I have ever made. This eggless banana bread is so moist, easy to make, and full of flavour that you’ll want to keep making it! Using just 7 simple, easy accessible ingredients this vegan gluten free banana bread take less than 5 minutes of prep and will have your guests drooling! Give it a try!
Recipe Difficulty – Very Easy
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Why this recipe works
Any time of year is the best time for the best vegan banana bread! After 35-40 minutes in the oven, this healthy banana bread comes out looking like heaven in a bread tin. It is perfect for gifting! For example, I have actually been giving this gluten free banana bread to friends who aren’t gluten free or vegan and they have absolutely LOVED it and said they wouldn’t even know it was free-from gluten and dairy!
This delicious dairy free banana bread is also vegan therefore meaning it is eggless too, with no egg substitutes required! The mix of gluten free flour means it can still be too moist in the middle. In addition, to being super delicious, this perfectly sweet gluten free banana bread is guaranteed to become a firm family friendly!
I was inspired to create this recipe as past of my reduce food waste mission! Did you know that roughly 1.4 million bananas are chucked away each day in the U.K alone!!! There is no need to chuck away ripe bananas. This is the PERFECT recipe for using up those ripe bananas. For more banana based recipes, check out my Banana Oat Pancakes, Banana Bread and Butter Pudding or my Breakfast Banana Bars!
Ingredients to make The Easiest Gluten Free Vegan Banana Bread
- Bananas – need to be very ripe! Overripe bananas make for the best banana bread because they have a sweeter flavour. Slightly spotty bananas will work, but bananas with lots of brown spots or even bananas that are almost totally brown or black will have the best banana flavour. If you have any spare try making my 3 Ingredient Oat Cookies.
- Gluten-Free Self Raising Flour – I use gluten free but if you aren’t gluten free then standard self raising flour would also work in the banana bread recipe. If you got some spare then try baking my Gluten Free Victoria Sponge Cake.
- Unsweetened Plant Milk – This is one of the only wet ingredients in this gf banana bread. You could use soy milk, oat milk, almond milk, etc. All of them will lead to delicious and moist banana bread.
- Maple Syrup – is the hero ingredient in this recipe! While the bananas are definitely the star of the show, maple syrup is a fantastic sweetener that brings a lovely flavour to this easy vegan banana bread.
- Baking Powder – is already in the gluten-free self raising flour, but you still need some more to bring the correct rise to this vegan banana bread recipe.
- Cinnamon – is another flavourful addition to this easy banana bread.
- Pecans or Vegan Chocolate – Crushed pecans are great for this, but vegan chocolate is, too! Who can turn down banana bread with chocolate? You could use vegan chocolate chips to save yourself some time if you go the chocolate route. These are optional, so you are welcome to do without.
- Coconut Oil – Doesn’t go into this healthy vegan banana bread, but it is used for greasing the bread tin.
See recipe card for full information on ingredients and quantities.
Substitutions
- Gluten Free Self-Raising Flour – If you don’t need a gluten-free flour blend, feel free to use a self-raising all purpose flour blend. If you don’t have the self-raising version, you can use regular flour or gluten free flour and add some more baking powder to the vegan banana bread recipe.
- Maple Syrup – Honey is a great 1:1 substitute if you don’t need classic vegan banana bread. Another option is to combine brown sugar, white sugar, or coconut sugar with water in the ratio of 3 parts sugar with 1 part water.
- Pecans – Walnuts or almonds are some other great toppings for this dairy free banana bread.
Variations
- Deluxe – with the sliced banana on top along with a sprinkling of nuts of chocolate, this gluten free banana bread with no eggs already tops out any classic banana bread I’ve ever seen! You could serve it with a mug of my Christmas Hot Chocolate (which doesn’t just have to be drunk at Christmas) or a scoop of vegan vanilla ice cream to really take it to the next level!
- Kid friendly – You can’t get much more kid friendly than banana bread! Have your little ones help mash the bananas and sprinkle the nuts or chocolate on top for some extra fun! For more fun recipes to make with children check out my 5 Ingredient Chocolate Flapjacks or my Lemon Drizzle Cake!
How to make The Easiest Gluten Free Vegan Banana Bread
Step 1: Firstly, preheat your oven to 200C / 390F . Grease a piece of baking paper with coconut oil and place in a bread baking tin. Mash four bananas in a large bowl with a fork or potato masher. Add the flour, milk, maple syrup, cinnamon, and baking powder to the mashed bananas and mix to combine. Add about 3/4 of the crushed nuts or vegan chocolate and mix again.
Step 2: Pour the banana bread batter into the prepared loaf pan. Slice a banana lengthwise and push it into the top of the bread batter. Top with the leftover nuts or chocolate.
Place in the preheated oven and bake for 35-40 minutes. For best results, stick a toothpick into the center to check for doneness before removing from oven. Allow it to cool on a wire rack for 15-20 minutes before slicing to allow it to firm up.
Hint: I use a small/short tin as the normal size can be too long and impact how high the bread will rise.
Leftovers
The best way to store leftover vegan gluten-free banana bread is in an airtight container or wrapped in plastic wrap at room temperature for 2-3 days.
Plus, you can also freeze this vegan gluten free banana bread. To freeze allow it to fully cool. You can either cut it into slices for convenience or simply freeze the entire loaf. To defrost, remove and allow to fully thaw at room temperate before eating.
Recipe FAQs
Yes! Egg free banana bread is delicious! I use gluten free self-raising flour, baking powder, plant milk, maple syrup, cinnamon, pecans or chocolate, and of course bananas to make my no egg banana bread recipe. Not only is it egg free, but it is a dairy free, gluten free, and refined sugar free banana bread recipe!
Gluten-free baking can be difficult and there could be a lot of reasons for this. First and foremost, never fear! You can still eat it! It will be a dense banana bread, but will still be delicious. Make sure your baking powder isn’t expired. It may be that you had too much flour. Make sure to follow your recipe exactly!
All ovens are not created equal. Make sure to check the middle of the loaf with a knife or toothpick to be sure it is cooked through. It will continue to cook some after being removed from the oven, but if it is too doughy, you may need to cook it a little while longer.
Yes! Wait for the banana bread to cool to room temperature and then wrap it in plastic wrap followed by aluminum foil. You could also put it in a zip top bag. The whole loaf will thaw in about 4 hours on the counter.
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Recipe
Easy Gluten Free Vegan Banana Bread
Equipment
- mixing bowl
- whisk
- bread baking tin small/short
- baking paper to line bread baking tin
Ingredients
- 5 ripe bananas
- 150 g gluten free self raising flour (I use Doves Farm)
- 100 ml unsweetened plant-based milk
- 3 tbsp maple syrup
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 100 g pecans or vegan chocolate, crushed optional (could swap for walnuts)
Instructions
- Pre-heat your oven to 200C / 390F
- To a large mixing bowl add 4 ripe bananas and mash with a fork
- Now add the flour, milk, maple syrup, cinnamon and baking powder and mix
- Add around 3/4 of the crushed pecans and mix again
- Pour the mix into a lined bread baking tin. I use a small/short tin as normal can be too long which impacts how high it will rise. (I grease the baking paper with coconut oil just to help the non stick). Slice a banana down the middle and push into the mix and top with leftover pecans
- Place in the oven at 200C / 390F for 35-40 minutes
- IMPORTANT: Allow it to cool for 15-20 before slicing this helps it to firm up.
Notes
Nutrition
Please note that Nutrition information is a rough estimate
I accidentally added the topping Banana to the mix, so added a bit kore flour to save the consistency. I also added vanilla extract, walnuts, sultanas, and salt. Nom Nom Nom.
Does it have to be gluten free self rising flour? Can I use all-purpose?
No that’s fine, go for it!
Amazing …quick and easy and very yummy.
Going to try walnuts as not a fan of pecan nuts will let you know how I get on
This is the best banana bread recipe I’ve tried. Thanks James
First off, thank you for all the wonderful recipes! I made this the other day with regular gluten-free flour (self-rising is around $10/lb here and has to be ordered from Amazon so it’s not easy or cheap to come by; though I did order some for the naan bread!). Anyway, I added the extra TBSP of baking powder that you mentioned to do if not using self-rising flour but it was WAY too much baking powder. The banana bread was very bitter. I didn’t want to waste it so I ate it smothered in peanut butter to hide the bitter taste. I could tell that the flavour would have been really good minus the extra baking powder. I will make this again but I won’t add the extra baking powder. I know it won’t rise as much and will be more dense but I think the flavour will be good regardless.
just made this so easy to do in oven now but it smells lovely.
Hi James,
I love the look of your recipe but I can only source plain GF flour. Would you recommend adding more baking powder in this case? If so, how much?
Thanks x
Hey Laura, no worries! Just add 1 more Tbsp baking powder. It won’t rise as much but will still be tasty!
My go-to banana bread recipe!
So easy and so delicious!
Hi,
Just checking – is it supposed to be a tablespoon of baking powder? Seems a lot when I’m already using self raising flower… should it be teaspoon?
Thanks
Angela
Hey Angela, yes I use a tbsp 🙂
Question! If I don’t have gluten free flour that is self raising flour, can I use regular gluten free flour or oat flour? Do I need to add anything to it if I do so (eg. additional baking powder)?
Thanks so much!
Mary
Hey Mary, yes just add 1 tsp baking powder per 100g of flour (that’t what I do if I don’t have any SR flour) enjoy 🙂
Hi James, will the recipe works without maple syrup, as I would like to make this for baby? For myself, sure with syrup
Hey Nina, absolutely 🙂
I’ve made loads of your recipes James and they’ve all been so yummy. This one did not disappoint either!
I ran out of maple syrup and just added a touch more milk and some extra cinnamon and it still tasted sweet enough. Will be making again soon, thank you, you’re such a talented lad!:))
Thanks Helen 🙂 great to hear you’re enjoying the recipes!
My absolute fav! Make this every week! I LOVE IT!!
Aww thanks Carol 🙂 so pleased to hear that!
Delicious! Highly recommend making this
Love this recipe! Healthy and so easy to make.
Hi James. Thanks for sharing this lovely recipe. I used honey rather than maple syrup but after cooking in the oven for 40 mins at 200 fan assisted, the bread dropped after removing from the oven. It did the same even after cooking for a further 5 mins. I doing something wrong?
Hey Nicola, No it’s usually due to the flour and when it stops having heat the air releases and it drops a little. Nothing to worry about. Hope you enjoyed it 🙂
If I only have honey and not maple syrup, how much honey would I use? The same amount?
I would go for the same amount Kayleigh 🙂 enjoy!
I only have oat flour on hand so was wondering if I could use that instead? also I don’t have any baking powder unfortunately will it make a big difference if I leave it out? would it mainly affect the texture or also the taste if I left the baking powder out? Thanks in advance! Really want to try this recipe out!!
Oat flour and no baking powder will massively affect the texture as it won’t rise at all. It will still be tasty just a lot more dense I would say.
James… This is the best. Growing up with a Dad who has coeliac disease, you really wouldn t know this was gluten free!
Can I freeze this?! I’m guessing so?!
Yay 🙂 so pleased to hear that Frances! Yes you can freeze it.
Really is the best. We made with dairy free chocolate drops and a scattering of pecans on the top
Do you have to use plant milk or would normal milk work? 🙂 thanks x
Any milk should work Jade 🙂
Hi James,
I’m going to make this for a dinner date at the weekend 🙂
Could you please tell me the dimensions of the baking dish you use?
Many thanks,
Amy
Hey Amy, great choice! I use a 9″ by 5″ small bread baking tin 🙂 let me know how you get on! Hope it lands you a partner haha (it actually did to someone else who made it for a date!)
Going to make this banana bread looks delicious. Just recently been introduced to gram flour can this be used in any other desserts
Enjoy Jo! Let me know how you get on 🙂 gram flour is mainly used in savoury type dishes I wouldn’t use it in this recipe.
Thanks for sharing this. I just tried making this and took the easy way out by putting all the ingredients in the vitamix. I added raw almonds and 100ml of water instead of plant milk. I also used Teff Flour. After 40 mins baking and 20 minutes cooling, its still moist in the middle. I’m baking it for another 20 minutes to see if it will be better. I’ve tasted the edges and its soooo good.
Hey Irene, thanks for sharing! I’m not sure when it’s changed so much how it will end up. The water might be one of the issues.
I’m lactose intolerant. I live on a small island and maple syrup is not available here. What can i use as a substitute? Honey?
Hey Angela, Yes I would use honey instead 🙂
Amazing recipe! Please share wit use more gluten free recipeeees (and also free from butter, eggs etc…)
Thanks!
Thank you Serena, so pleased you enjoyed it! Don’t worry all my recipes on here are gluten, dairy, egg and refined sugar free so every recipe is safe for you 🙂 enjoy!
Hi James, 200C fan oven or not?
Hey Nadya, yes I use a fan oven so 200C is for that 🙂
Deliciously addictive, I’ve baked this recipe 3 times already
Glad you enjoyed it so much Isabella 🙂
So easy.. love it !
Thank you Bri 🙂
Hi James, I finally bucked up the courage to make this loaf (I am not a baker!) It looked and smelt delicious but it’s a bit under cooked through the middle. I cooked it for 40 mins and left to stand for a couple of hours. Can you give me any suggestions of what I could do differently as I’d love to give it another try. Many thanks.
Hey Gill, sorry it was a little undercooked. I would simply just cook it for longer. Often ovens vary in temperature so all I would do is do another 5-10 minutes next time 🙂
Thanks James. I was a little wary of cooking for longer as the top started to brown a lot and I was worried it would burn. Will definitely have another go though 🙂
OMG, this was delicious!
Followed the recipe and had to bake a second!
Amazing!!!!
Thanks for sharing your feedback Steve 🙂
Hi. Looks delicious. I eo not have SR flour here atm. How much baking soda should I use?
Hey Dana, if you don’t have SR flour try using normal flour and doubling the baking powder quantity as people have had success with that 🙂 let me know how you get on.
Delicious! Made it yesterday and the family are demanding more! Lovely combination of textures with the pecans and ‘crust’ contrasting with the overall moistness. I would advise allowing it to cool for at least an hour, to let the bread firm up properly. Keeps well in the fridge. Thanks for the recipe.
Yay thank you Dave! Love that you enjoyed all the elements of the bread 🙂 better get baking some more haha
I made this banana bread a couple of days ago and have been eating it for breakfast and snacks ever since spread with almond butter and sometimes a handful of blueberries on top. I switched the flour for Buckwheat flour and it worked perfectly. I love it, it is not as heavy as previous recipes I’ve tried before x
Thank you Paula! Great to hear it worked with buckwheat flour too 🙂
Made a new batch today with baking powder, result…delicious!!! I reduced the oven temp to 180, as the last one burnt on top, but that’s probably just my oven 🙂
Hi James! Just made my first banana loaf. It looks and smells delicious, and was so easy to make, but has a slight ‘tang’ to it. Could it be the baking powder (the recipe does say a tbsp and not a tsp right?) or the gf flour which I’ve not used before? Thanks!
Hey Annie, hmm that is strange I haven’t had that and no one else has mentioned it. You definitely used baking powder and not soda right as soda ruins everything haha. Other then that it could be a difference in ingredients. Sorry it turned out that way for you 🙁
Aahhh that’s where I went wrong ♀️ I used bicarb of soda! (Google told me it was the same as baking powder, but presumably not) I shall just have to make another one! Thanks for setting me straight.
Oh that’s a shame! Yes I found Soda literally destroys all dishes as it has such a strong taste. Let me know how you get on with baking powder 🙂
Can this recipe be used to make Banana Nut Muffins? If so, how many muffins do you think the recipe will make? And what temperature would you bake them at?
Hey Madinah,
Good question! I think it would work for muffins. I would guess it would make about 12. I would bake them at the same temperature just for about 15 minutes first to see how they do then just go up if they need more. Let me know how you get on 🙂
James
Hi James – I will have to bake this banana loaf 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you 🙂
Yay!!! Glad you enjoyed it Diana 🙂 thanks for sharing your feedback.
Hi James – I will have to bake 3 at once as this was gone with the hour!! What a FAB recipe – I love that it is a healthy one too and so so easy to make. I will be making this again and again – thank you 🙂
That’s great to know if worked with those different ingredients Deborah. Pleased you enjoyed it 🙂
Great recipe! I used halve almond meal and half oat meal, with extra baking powder. Worked great! Thanks!
I put half in the freezer. So I’m curious to see if that tastes fine too …
This recipe is unbelievable delicious! Baking the bananabread the 3rd time this week – everybody loves it! And it also looks so amazing!
Aww LOVE this Laura! So pleased everyone is enjoying it. Thanks for sharing your great feedback 🙂
This was simple and simply delicious-moist and hearty texture! I had to stop
myself from eating the whole bread-I opted to omit nuts at my GD’s urging. I used regular SF rising four, couldn’t find the gluten free. Great recipe-thanks
Hey Debbie, so pleased you easy to make and tasty! Thanks for sharing your feedback 🙂
Hi James,
I found gluten free flour. Is there something I should add to it to make it self rising that would work for this recipe? I want to make 2 more loafs.
Hi!! Made your recipe and I loved it!!! This banana bread is so moist
Thank you so much for the great review Lisa 🙂 so pleased you enjoyed it!
I didn’t have gf self rising flour so i used the regular gf flour I had on hand and it still came out great. I added a splash of vanilla and some carob nibs too. So delicious! ❤️
Hey Kara, thank you for sharing that it worked well without SR flour! I love the addition of vanilla and nibs!
Amazing recipe, so easy to make and uses really simple ingredients that you will most likely already have in the house! Creates a really delicious banana bread which a nice crunch from the nuts. I love it!!
Thank you so much for sharing your amazing review Rhianne 🙂
Hi James, this recipe looks delicious but I did wonder with buckwheat or spelt flour and if so, how did it turn out?
Hey Fran, I haven’t personally tried it but the issue is that it won’t rise properly. If you try it I would double the amount of baking powder. Let me know how you get on 🙂