Vegan Gluten Free Banana Bread
This Vegan Gluten Free Banana Bread is so soft, chewy and perfectly sweet you would never know it’s gluten, dairy and egg free and healthy!
Need a last minute recipe for some oat flour banana bread to bring to that parent’s association meeting but don’t have the time or energy to come up with anything fancy? Heading out the door and need a quick breakfast on the go or bite to eat after work? Your kids are HANGRY and need to give them something to snack on in a hurry? This recipe has you covered!
Banana bread is one of the easiest to make, most delicious baked goods ever, IMO and you can customize it to your specific needs by making High Protein Banana Bread for that extra boost of protein or Sugar Free Banana Bread if you’re trying to go easy on sugar. If you can’t tell, I’m obsessed with all things banana bread. If you’re looking for options to satisfy your sweet tooth without the guilt, check out these delicious Healthy Chocolate Cake and Sugar Free Brownie.
Why this is the BEST easy Vegan Gluten Free Banana Bread
Today’s banana bread recipe is one of my FAVES because it is moist (sorry, but it’s true), perfectly sweet and satisfying, AND caters to those who eat vegan and/or gluten free diets! I love a thick slice of ANY homemade loaf, whether it be chocolate paleo zucchini bread, healthy carrot bread, or today’s bomb gluten free banana bread recipe!
What can you use as an egg replacement in baking?
There are so many ways to make delicious baked goods without eggs. Whether you are following a vegan eating plan or have an allergy to eggs, you can easily forgo them! In this recipe, I used xantham gum to replace eggs, but some other options are applesauce and yogurt! I haven’t tried anything else in this recipe, though, so I don’t know how it would turn out in this particular recipe.
FAQs & Tips
Healthy vegan Banana Bread FAQ
Is Banana Bread Vegan?
Is Banana Bread Vegan?
Good question! Since there are so many ways to make banana bread, not all of it is vegan. This recipe, however, is as it does not require any animal products. Another fab vegan loaf recipe you’d love is Five Spice Eggless Vegan Zucchini Bread.
What can I substitute for the protein powder?
Unfortunately, protein powder is a MUST for this recipe. Since it is vegan and doesn’t use eggs, the powder is vital to give structure to the banana bread.
Can I leave out the Xantham Gum?
This is also a big NO, since the recipe doesn’t call for eggs. The combination of protein powder and xantham gum will provide that must needed structure to hold together the loaf.
How to store Gluten Free Dairy Free Banana Bread
Storing your delicious banana bread is key if you need it to last more than a couple of days. It’s important to keep it wrapped tightly in plastic wrap, foil, or in an airtight container. If you keep it in the fridge, your loaf should last about a week!
How long can Banana Bread be frozen?
Banana bread freezes really well, so if you want to bake some loaves to enjoy later on, freezing them is a great option! You’ll need to make sure they are wrapped tightly in plastic wrap, foil, or in a heavy duty freezer bag and they will last for 2-3 months!
Ingredients
- 3 Cups Oat flour (GF if needed) 324g
- 1/4 Cup Dairy free vanilla protein powder (30g)
- 1 1/2 tsp Vegan xantham gum
- 4 tsp Cinnamon
- 3/4 tsp Salt
- 2 1/4 Cups Mashed ripe banana (540g or about 4 or 5 large bananas)
- 1 Cup Coconut sugar
- 1/2 Cup Unsweetened vanilla almond milk
- 2 tsp Vanilla
- 3 Tbsp Coconut oil, melted
- 6 Tbsp Water
- 6 tsp Baking powder
Instructions
- Pre heat your oven to 350 degrees and line the bottom of an 8 inch loaf pan with parchment paper, rubbing the sides with oil.
- In a medium bowl, whisk the flour, protein, gum, cinnamon and salt. In a separate large bowl, whisk the banana, sugar, milk and vanilla until well mixed.
- In a small bowl, whisk the oil, water and baking powder until frothy. Add into the banana mixture and whisk until well combined.
- Add the dry ingredients into the banana mixture and whisk until mixed. Pour into the prepared pan
- Bake until a toothpick inserted in the center comes out clean, about 1 hour 10 – 20 mins. Let cool COMPLETELY in the pan.
- slice GENTLY (it’s fragile!) with a serrated knife and DEVOUR
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