The most banana-y! Vegan Gluten-free Banana Bread

Nutritional value of bananas

Bananas are simple, but they’re surprisingly powerful nutritionally. Here’s what makes them worth including in your diet:

1. Great source of energy

Bananas are rich in natural carbohydrates (glucose, fructose, and sucrose), which your body can quickly convert into energy. That’s why they’re popular as a pre- or post-workout snack.

2. Supports heart health

They’re high in potassium, a mineral that helps regulate blood pressure and supports proper heart function. A potassium-rich diet is linked to lower risk of heart disease.

3. Helps mood and brain function

Bananas contain vitamin B6, which plays a role in producing neurotransmitters like serotonin and dopamine, which are important for mood regulation and mental clarity.

4. Aids digestion

They’re a good source of dietary fiber, especially pectin, which helps:

• Promote regular bowel movements
• Support gut health
• Feed beneficial gut bacteria

5. Rich in antioxidants

Bananas contain antioxidants like dopamine (in small amounts) and vitamin C, which help protect your cells from damage caused by free radicals.

6. May help with muscle function

The combination of potassium and magnesium helps prevent muscle cramps and supports proper muscle contraction, which is great for active lifestyles.

7. Can support weight management

Bananas are filling due to fiber and water content, which can help reduce overeating. They’re also a naturally sweet alternative to processed snacks.

Banana ripeness actually changes both taste and how your body uses the nutrients. Here’s a clear breakdown with nutrition details:

Banana Ripeness & Nutrition

Green Bananas (Unripe)

Taste: Starchy, less sweet
Key benefit: Gut health & blood sugar control

Nutrition highlights (per medium banana about 120g)

• Calories: ~105kcal
• Carbs: ~27g
• Sugar: ~6–8g (lower than ripe)
• Fiber: ~3–4g
• Resistant starch: High

Why they’re good:

• High in resistant starch, which acts like fiber
• Feeds beneficial gut bacteria
• Helps you feel full longer
• Causes a slower rise in blood sugar

Best for: digestion, weight management, stable energy

Yellow Bananas (Ripe)

Taste: Sweet, soft
Key benefit: Balanced nutrition & quick energy

Nutrition highlights (per medium banana about 120g)

• Calories: ~105kcal
• Carbs: ~27g
• Sugar: ~12–14g
• Fiber: ~3g
• Potassium: ~400–420mg

Why they’re good:

• Starch converts into natural sugars → easier to digest
• Great quick energy source (ideal before/after workouts)
• Still contains fiber + important vitamins like B6 and vitamin C

Best for: everyday snacking, energy boost

Brown/Spotted Bananas (Very Ripe)

Taste: Very sweet, soft
Key benefit: Fast energy & antioxidant boost

Nutrition highlights (per medium banana about 120g)

• Calories: ~105kcal
• Carbs: ~27g
• Sugar: ~15–17g (highest)
• Fiber: ~2–3g (slightly lower)

Why they’re good:

• Almost all starch is converted to sugar → easiest to digest
• Higher levels of certain antioxidants
• Great for baking (natural sweetener and less needed for additional sugar)
• As the fruit ripens, potassium moves from the peel into the flesh, making this stage the highest in potassium.

Best for: quick energy, smoothies, baking

Quick Comparison

This time, I baked banana bread loaded with bananas! It’s vegan, gluten-free, and super simple to make. Incredibly moist and flavorful, this banana bread is perfect for a snack or a quick breakfast. Enjoy!

The most banana-y! Vegan Gluten-free Banana Bread

Kitchen Porcupine

Bananas make up nearly half of the ingredients in this loaf. This truly is THE Banana Bread. Made without dairy or eggs, it’s light and wholesome, yet incredibly moist thanks to the perfectly ripe puréed bananas and EVOO. Coconut sugar and cinnamon add a warm depth of flavor and makes it addictive. And yes, it’s gluten-free! Instead of wheat flour, I used brown rice flour for a tender crumb that lets the banana flavor shine. This is the most banana-forward banana bread you’ll ever taste. Give it a try!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Cake, Dessert

Cuisine Gluten-free, Plant-Based, Vegan

Servings 8 slices

Equipment

• 22cm (8.7") x 9cm (3.5") x 8cm (3") loaf pan
• Parchment paper

Ingredients

  

• 2-3 Bananas about 10–10.5 oz / 280–300 g peeled
• 12 g  (2 1/2 tsp) Vinegar
• 60 g  (5 tbsp) Coconut sugar
• 60 g (1/4 cup) EVOO
• 50 g (6 tbsp) Brown rice flour
• 50 g (6 tbsp)  Corn starch
• 50 g (1/2 cup) Almond powder
• 4 g (1 tsp)  Baking powder
• 4 g (3/4 tsp)  Baking soda
• 4 g (1 1/2 tsp)  Cinnamon powder

NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.  

Instructions

 

• Preheat the oven to 175°C (350°F).
  
• Line a 17 cm loaf pan with parchment paper.
  
• In a bowl, sift together brown rice flour, corn starch, almond powder, cinnamon powder, baking powder, and baking soda.
  
• Add bananas into a food processor and process until smooth and creamy.
  
• You can use a fork to mash the bananas and whisk to combine ingredients but using a food processor is much more efficient.
• Add vinegar and combine.
  
• Add coconut sugar and process until it becomes smooth and uniform.
  
• Add EVOO and blend well.
• Add dry ingredients and process until it becomes smooth.
  
• Fill the prepared loaf pan with the batter.
  
• Bake for about 45 minutes, or until the toothpick inserted in the center comes out clean.
  
• Let the banana bread cool and remove from the pan.
  

Notes

• Vinegar is added to the recipe with baking soda to act as an acid that activates the leavening agent, producing carbon dioxide bubbles that make the cake rise, lift, and become light and fluffy. Don’t worry, you won’t taste or smell the vinegar after the bread is out of the oven.
• Make sure to use the bananas that are fully ripe.
• This banana bread can be stored in the refrigerator for a few days. 
• To keep them longer, slice the banana bread and wrap with plastic wrap individually, and freeze them up to a few months.
• You can also add chocolate chips and walnuts if you’d like.

Keyword Banana bread, Banana cake, Gluten-free cake, Healthy cake, Olive oil, Plant-based dessert, Rice flour, Vegan cake