Can I use a different type of sweetener instead of maple syrup?

Absolutely! Agave nectar, coconut sugar, or even a granulated sugar substitute will work well. Keep in mind that the sweetness level may vary, so adjust accordingly.

What if I don't have gluten-free all-purpose flour?

While it's tricky to substitute entirely, you could try a blend of almond flour and tapioca starch. However, the texture might be a bit different. I highly recommend using a gluten-free all-purpose blend that contains xanthan gum for the best results.

Can I add chocolate chips to this banana bread?

Oh, absolutely! Chocolate chips are a fantastic addition. Use vegan chocolate chips to keep it fully vegan. Fold them into the batter just before pouring it into the loaf pan.

How do I store the banana bread to keep it moist?

The best way to store it is in an airtight container at room temperature. It will stay moist for about 3 days. You can also store it in the refrigerator for up to a week, but it might dry out a bit, so consider wrapping it tightly in plastic wrap first.

Can I freeze this banana bread?

Yes, you can! Let it cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before slicing and serving.

My banana bread is sinking in the middle. What did I do wrong?

Sinking in the middle usually indicates that the bread is underbaked. Make sure to bake it for the full recommended time, and use a toothpick to check for doneness. If the top is browning too quickly, tent it with foil to prevent burning while the inside finishes baking.

vegan gluten-free banana bread slices on a wooden board

Gf banana bread

Name: Vegan Gluten Free Banana Bread Wonder
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Cuisine: Gluten-Free
Ingredients: 3 Ripe Bananas; 1/2 cup Melted Coconut Oil; 3/4 cup Maple Syrup; 2 tsp Vanilla Extract; 1 1/2 cups Gluten-Free All-Purpose Flour Blend; 1 tsp Baking Soda; 1/2 tsp Salt; 1/2 tsp Ground Cinnamon; 1/2 cup Chopped Walnuts or Pecans (optional)

vegan gluten free banana bread wonder

By:

GuideMyRecipe

Published:

12 Oct 2025

⭐Must-Have Products I Use & Recommend!⭐

Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!

⭐ Top Pick

Air Fryer Paper Liners

Vegetable Chopper

Magic Bullet Blender

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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: 70 minutes

📖 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.