Vegan Gluten-free Banana Bread
This easy gluten-free banana bread is soft, moist, and perfectly comforting. Made with simple ingredients and optional vegan swaps, it’s a reliable, Spoonie-friendly bake you can make in the oven or bread machine with minimal effort.
Ingredients
- 1½ cups gluten-free all-purpose flour or any GF blend you trust
- ⅔ cup sugar for best results, use raw cane sugar
- 1½ tsp baking powder
- ½ tsp iodised salt
- ⅓ cup vegan butter melted (spoonie note: melt it in the microwave and pour straight in)
- 2 eggs OR
- 2 flax eggs 2 tbsp flax + 6 tbsp water, mixed and left to gel
- 1 tsp vanilla extract
- ⅔ cup mashed banana about 1–2 medium bananas
Optional, for better structure: add a binder (see Notes)
- ¼ tsp xanthan gum or
- 1 tsp psyllium husk
Optional add-ins
- 1 tsp cinnamon
- 1 handful cocoa nibs or chocolate chips
Instructions
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients and add to dry ingredients.
- Grease a 25 cm baking tin or line it with parchment paper.
- Pour batter into baking tin.
- Bake at 170°C for 50-60 minutes, until a skewer inserted comes out clean.
- Let cool for 15 minutes before turning out, and allow to cool completely before slicing.
Notes
Adding a binder improves structure and prevents crumbling, which is a common issue in GF banana bread. Binders like xanthan gum or psyllium husk help mimic gluten structure, which improves texture and sliceability in gluten-free baking.
