Easy Homemade Gluten-Free Vegan Banana Bread
A moist, tender, and perfectly sweet banana bread that's completely gluten-free and vegan, making it a delightful treat for everyone. This easy one-bowl recipe uses ripe bananas for natural sweetness and requires no special equipment.
Ingredients
Ingredients
- 3 large ripe bananas mashed (about 1 1/4 cups)
- 1/3 cup melted coconut oil or neutral vegetable oil
- 1/2 cup maple syrup or agave nectar
- 1 tsp vanilla extract
- 1 3/4 cups gluten-free all-purpose flour blend with xanthan gum (if your blend doesn't include it, add 1/2 tsp)
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans optional
Notes
Storage: Store the completely cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 3 months. Make-Ahead: The batter can be mixed and stored in the refrigerator for up to 24 hours before baking. Variations: Add 1/2 cup of dairy-free chocolate chips or 1/2 cup of raisins for a different flavor profile. For a nut-free version, simply omit the walnuts. Serving Suggestion: This bread is delicious on its own, lightly toasted with a spread of vegan butter, or as a base for a banana bread French toast.