Gluten-Free, Vegan Banana Bread

Let me preface this by informing you, I am neither gluten-free nor vegan. However, this gluten-free, vegan banana bread is just as delicious as other banana breads I’ve made. It’s moist and sweet and decadent without any of the “dessert guilt.” 

A few notes on this banana bread: You can substitute the cinnamon for cardamom, nutmeg, cloves, or really any spice of your choice. I don’t recommend leaving it out, though, because the spice really helps bring out the flavor.

Whenever you bake banana bread, make sure your bananas are very ripe. The riper they are, the sweeter and more banana-y your bread will be. This is especially important with gluten-free, vegan banana bread as the ripe bananas will also add moisture.

I like King Arthur gluten-free flour, but you can use your favorite brand as long as it is a 1:1 gluten-free flour.

For more tips on baking moist, flavorful gluten-free treats, check out One Green Planet.

Gluten-free, Vegan Banana Bread

Makes: 1 Loaf

Ingredients

Wet Ingredients:

• 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
• 2 tablespoons ground flaxseed (for flax egg)
• 1/3 cup plant-based milk (I like almond milk)
• 1 stick Earth Balance vegan butter
• 4 tablespoons pure maple syrup
• 4 teaspoons pure vanilla extract

Dry Ingredients:

• 1/2 cup coconut sugar
• 1/2 cup rolled oats
• 1 1/4 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 tablespoons of cinnamon
• 1 1/2 cups King Arthur Measure for Measure flour
• Sliced banana, chopped walnuts, and/or vegan chocolate chips, for topping (optional)

Instructions

1. Preheat the oven to 325°F. Lightly spray a 9×5-inch loaf pan with oil and set aside.
2. Combine flaxseed with 6 tablespoons of cold water. Put in the fridge and let sit for about 15 minutes.
3. Melt vegan butter and let sit to cool while you combine other wet ingredients.
   
4. Mash bananas until there are almost no clumps.
   
5. Stir the wet ingredients (milk, maple syrup, and vanilla) into the banana until combined.
6. Add flaxseed mix and melted butter.
7. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, cinnamon and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
8. Using a hand mixer at the lowest speed (or your hands and a whisk), mix the batter for 5 minutes.
9. Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
10. Bake the loaf, uncovered, for 55-60 minutes (I bake for 55 minutes, but time may vary), until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
11. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
12. Slice the loaf once cooled and enjoy!