Gluten-Free & Vegan Banana Bread
Classic banana bread is one of the few recipes I return to time and time again. It’s a little funny because I don’t even like bananas that much. I really only ever eat them if they’re frozen and in n’ice cream form, or blended into a smoothie. But banana bread? I adore it. The key for me is mashing the bananas until they’re completely smooth—there can be no chunks! Luckily, this intense mashing technique works particularly well when it comes to making gluten-free and vegan banana bread because the extra smooth banana purée makes a great egg replacer.
This banana bread recipe is adapted from my secret ingredient banana bread of over four years ago, shortly after I first started Pickles & Honey. I wanted a version that would be low-glycemic and naturally sweetened, lower in oil than traditional banana breads, and gluten-free but not dry or crumbly. This is that banana bread, and it’s effortlessly simple to make. It’s 8 ingredients (9 if you’d like to add walnuts), it takes 5 minutes to prep, and about 25 minutes to bake.
P.S. If you’re looking for a breakfast or brunch that feels decadent and fancy while still being very easy to make, take your banana bread a step further and turn it into French toast!
Gluten-Free & Vegan Banana Bread
Gluten-Free & Vegan Banana Bread
Serves: about 10 slices
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Easy gluten-free and vegan banana bread that's perfect for breakfast or as a snack, and effortlessly simple to make! It's low-glycemic and naturally sweetened, and lower in oil than traditional banana breads.
Cuisine: Gluten Free, Vegan Servings: about 10 slices
Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins
Easy gluten-free and vegan banana bread that's perfect for breakfast or as a snack, and effortlessly simple to make! It's low-glycemic and naturally sweetened, and lower in oil than traditional banana breads.
Instructions
- Pre-heat the oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan.
- In a large bowl, mash the bananas until very few lumps remain. Add the coconut oil, coconut sugar, and applesauce. Whisk to combine. Sift in the gluten-free flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined (the batter will be very thick), then fold in the walnuts (if using).
- Transfer the batter to the prepared loaf pan, top with more walnuts if you like, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely, then cut into 1-inch thick slices.
Notes [1]
For gluten-free flour, I use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour Blend. It’s a 1-1 substitution for regular AP flour and already includes xanthan gum in the mix.
Copyright © 2023 Amanda Maguire for Pickles & Honey
