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Vegan gluten free banana bread on a wooden tray

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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).
    Preheat oven
  • Line a 17 cm loaf pan with parchment paper.
    Prepare loaf pan
  • In a bowl, sift together brown rice flour, corn starch, almond powder, cinnamon powder, baking powder, and baking soda.
    Sift powders
  • Add bananas into a food processor and process until smooth and creamy.
    Process bananas
  • 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 vinegar to banana puree
  • Add coconut sugar and process until it becomes smooth and uniform.
    Add coconut sugar
  • Add EVOO and blend well.
  • Add dry ingredients and process until it becomes smooth.
    Add powders to banana puree mixture
  • Fill the prepared loaf pan with the batter.
    Fill loaf pan with batter
  • Bake for about 45 minutes, or until the toothpick inserted in the center comes out clean.
    Bake in oven
  • Let the banana bread cool and remove from the pan.
    Banana bread out of oven

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