Vegan Gluten Free Banana Bread

Many vegan and gluten free bread recipes do not sufficiently rise to the height I desire. So with many adjustments and modifications, I have created a vegan gluten free recipe that results in a tall fluffy loaf of banana bread every time. This tall loaf is very moist, fluffy, and flavorful; perfect for any occasion, party, or holiday.

History of Banana Bread

I love knowing how things got started and the history of banana bread is no exception. When baking powder became accessible in the early 1900’s, more people began to use it in home cooked recipes. Many bakers started creating breads with baking powder, including banana bread. Some historians think banana bread started making its way into homes during the United States Great Depression. People in that time period didn’t want to waste any food, including overripe bananas. Either way, banana bread is tasty and versatile; I am so glad people created it! If you want to read more about the history of banana bread, you can read where I got my information here.

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Ingredients & Substitutes

gf flour w/ xanthan gum. We love using Namaste Flour. It is the best brand for allergy friendly flours because it has no cross contamination with any of the top 9 FDA allergens and is a well-balanced product for a multitude of recipes. You can use other flours like Bob’s Red Mill or create your own, but it will affect the recipe results, since all gluten free flours are different.
baking powder. This recipe uses a lot of baking powder and is key to the tall loaf you desire! Don’t forget this ingredient!
baking soda.
salt. Just a little salt will make all the flavors shine.
sugar. You can substitute honey or maple syrup in this recipe, but if you do, skip the non dairy milk & add in 1/2 cup more flour to account for the liquid.
ground cinnamon. You can’t have banana bread without cinnamon! This warm flavor is a perfect blend of a bit of sweet and a bit of spice.
nutmeg. Nutmeg comes from a nutmeg tree and is a pungent and slightly sweet flavor, a great addition to highlight the flavors of sweet bananas.
chocolate chips or raisins. These ingredients, but are highly recommended!
ground cloves.
Medium-sized overripe bananas. I highly recommend using overripe bananas as they have more flavor and will intensely affect the flavor of your banana bread.
brown sugar.
applesauce.
non dairy milk.
vanilla.

How to Make Banana Bread

This bread is extremely easy to make! All you have to do is mix together the dry and wet ingredients in separate bowls and then dump the two together till you get a really thick almost doughy paste. If it’s runny, add 1/8 cup more flour, otherwise you’ll end up with a gooey bread loaf.

When measuring out the ingredients, I love using a food scale. A food scale helps me achieve consistent results baking gluten free products every time! Gluten free flours are picky and the scale never lets me down like measuring cups sometimes do. If you want a good food scale, here is the one I use!

Pour your batter into a lightly oiled or line with parchment 9×5 dish & bake @ 350F for an hour, till the internal temp of your bread is 210F. If you haven’t already, I highly recommend getting a food thermometer for gluten free baking, because your gluten free baked goods will look like they are ready, but then will be gooey when sliced open if they are not fully cooked through. The only way to really know if your gluten free baked products are done is by checking their internal temperature. You can get yourself one here!

Other Favorite Allergy Friendly Bread Recipes