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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember when my cousin, Sarah, first went vegan and gluten-free. Family gatherings became a minefield of dietary restrictions, and frankly, it was hard finding something she could actually enjoy. That’s what inspired me to start experimenting. Baking should be inclusive, right? This recipe is the delightful result of many attempts, failures, and flour-dusted countertops. This banana bread isn’t just 'good for vegan and gluten-free' – it’s simply delicious, period.
One of the best parts? It's surprisingly easy to make. Even if you're not a seasoned baker, fear not! The instructions are straightforward, the ingredients are simple, and the reward is immense: a loaf of perfectly sweet, subtly spiced, incredibly moist banana bread that everyone—gluten-tolerant or not—will rave about. What does this mean for you? Happy faces all around, and maybe even a 'baker of the year' award from your family.
Required Equipments
- Mixing Bowl
- Loaf Pan (9x5 inch)
- Measuring Cups and Spoons
- Whisk
- Spatula
- Wire Rack
Vegan Gluten Free Banana Bread Wonder: Frequently Asked Questions
Vegan Gluten Free Banana Bread Wonder
Indulge in the moist and comforting flavors of this vegan, gluten-free banana bread. It's a delightful treat perfect for breakfast, snacking, or even a simple dessert, ensuring everyone can enjoy a slice of homemade goodness.
⏳ Yield & Time
Yield: 1 loaf servings
Preparation Time: 15 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Get your oven ready because nobody likes a cold start to a baking party!
- Lightly grease a 9x5 inch loaf pan with vegan butter or coconut oil. Alternatively, you can line the pan with parchment paper, leaving an overhang for easy removal. Trust me, future you will thank you for this step. Nobody wants stuck banana bread!
- In a large mixing bowl, mash 3 very ripe bananas until smooth. The riper, the better. Those speckled, almost-too-far-gone bananas? They're gold in this recipe!
- Add 1/2 cup of melted coconut oil, 3/4 cup of maple syrup (or agave nectar), and 2 teaspoons of vanilla extract to the mashed bananas. Mix well until everything is nicely combined. Don't be shy with the vanilla; it adds a beautiful warmth to the bread.
- In a separate bowl, whisk together 1 1/2 cups of gluten-free all-purpose flour blend (make sure it contains xanthan gum), 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of ground cinnamon. The xanthan gum is crucial for binding the gluten-free flour, so don't skip it! If your blend doesn't include it, add 1/2 teaspoon separately.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough banana bread. A few streaks of flour are okay!
- Fold in 1/2 cup of chopped walnuts or pecans (optional). I always add them, cuz I love the lil crunch they bring to each bite, but its totally up to you. Chocolate chips work great too!
- Pour the batter into the prepared loaf pan and spread evenly. If you want to get fancy, slice another banana lengthwise and place it on top of the batter for a pretty presentation. *chef's kiss*
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is a little different, so start checking at 50 minutes. If the top is browning too quickly, tent it with foil.
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Patience, my friend. This step is crucial for preventing the bread from falling apart.
- Slice and serve. I love it warm with a smear of vegan butter, but it's equally delicious on its own. Enjoy your vegan gluten-free banana bread wonder!
📝 Notes
- For a richer flavor, use brown bananas.
- Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
🍎 Nutrition
Calories: 250 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 40 g
Fiber: 2 g
Calcium: 20 mg
