Gluten Free Vegan Banana Bread

Total time1 hr 25 min

Prep time15 min

Cook time1 hr

Very ripe, mashed bananas bring natural sweetness and moisture to this loaf, blended with melted plant-based butter, cane sugar, and a splash of vanilla for depth. A flaxseed gel stands in for the binding power you'd expect from eggs, keeping the crumb soft and cohesive without any animal products in sight. Warm cinnamon and a handful of toasted walnuts add cozy flavor and texture in every slice, while a gentle folding technique keeps the batter tender instead of dense. The result bakes into a golden, moist loaf with a clean slice and a fragrant, bakery-style crust. It's an easy one to prep ahead, and it fits neatly into a gluten free kitchen without sacrificing that classic banana bread flavor everyone loves.

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Ingredients

10 servings

For the flax egg

For the batter

3 very ripe medium bananas (about 1 ¼ cups mashed)
⅓ cup vegan butter, melted and slightly cooled
¾ cup organic cane sugar
¼ cup plant-based milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with vegan butter or a neutral oil, then line the bottom with a strip of parchment paper.
2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5–10 minutes until the mixture thickens to a gel.

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