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A loaf of banana bread sliced on parchment paper with pads of butter and a butter knife next to the bread

Vegan & Gluten-Free Banana Bread

This gluten-free and vegan banana bread is a one bowl recipe that's so tender and delicious. You'll never guess that it's gluten-free! 
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Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 14 Servings
Calories: 157kcal
Author: Linda & Alex


  • 3 very ripe bananas
  • 1 tablespoon tapioca starch this is the egg replacer
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon plus 1 teaspoon aluminum-free baking powder
  • 1 teaspoon ground cinnamon
  • ½ cup sugar
  • ½ cup plus 2 tablespoon almond milk or any plant-based milk
  • ¼ cup almond butter
  • ¼ cup pure maple syrup
  • 2 cups gluten-free all-purpose flour
  • ½ to 1 cup walnuts optional


  • Preheat the oven to 350°F (176°C) and line a 9 x 5 x 3 inch loaf pan (23 x 13 x 7cm) bread pan with parchment paper.
  • In a large mixing bowl, mash the bananas with a fork. Add the tapioca starch, vanilla, baking powder, cinnamon, sugar, almond milk, almond butter, and maple syrup and stir until well combined. Stir in the flour until just combined. You don’t want to see any dry specs of flour. The batter should be thick, not watery. If it’s too dry, add a tablespoon (15ml) of milk at a time until you get the desired texture.
  • Spoon the batter into the bread pan and spread it evenly throughout. Bake for an hour, or until a long wooden toothpick comes out clean when inserted in the center.
  • Let cool in the pan for five minutes and then lift out with the parchment paper and cool on a wire rack.


This can be stored in the freezer for up to 3 months.
The Nutrition Facts are an estimate only.


Calories: 157kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 13mg | Potassium: 223mg | Fiber: 3g | Sugar: 14g | Vitamin A: 15IU | Vitamin C: 2.2mg | Calcium: 84mg | Iron: 0.9mg
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