This one bowl vegan and gluten free banana bread is packed full of flavour and makes a delicious afternoon snack! Being vegan it is also egg free and dairy free too!
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My son ADORES bananas!
In fact it is one of the only fruits I can get him to eat without me having to sneak it amongst other things. (Thank you smoothie maker!) so we always have loads of bananas in our house.
Although he seems to be chomping on them constantly, you always end up with the last few sorry looking bananas on the kitchen side that are turning black and soggy.
What do you do? Throw them in the bin? Well no more!
Make up a batch of this delicious moist and easy one bowl vegan & gluten free banana bread and you can thank me later!
If you are looking for something else to use up your over ripe bananas, why not check out my one ingredient vegan banana ice cream!
To make this easy one bowl vegan and gluten free banana bread you will need:
Gluten Free Flour - Now, gluten free baking can get a little complicated, to get the perfect flour blend on your bake can feel like a scientific experiment! You can create your own blend (mixing together different GF flours eg. oat or almond in varying quantities to achieve the right mix), however this can take a lot of tries (and wasted bakes) until you find the right blend.
I came across this Doves Farm Free From Gluten Free White Flour which is a mix of rice, potato, tapioca, maize and buckwheat flour and I have used it ever since for all my gluten free baking needs.
Bananas - The trick here is to use the black, soggy overripe bananas that look like they are past their best, trust me they are not! Over ripe bananas are much sweeter as the starches in the banana are converted to sugar in the ripening process.
Coconut oil - Coconut oil is full of anti-inflammatory, anti microbial and anti-fungal properties. You can also use a vegan spread in replace of the coconut oil in this recipe in the same quantity.
Sugar -I have used an organic brown sugar but granulated sugar or coconut sugar will work just as well.
Vanilla Extract - Used to sweeten the banana bread.
Plant Based Milk - To make this recipe I have used almond milk, however this can be substituted for any other plant based milk eg. Soya or oat. Please check packaging for all allergens.
Apple Cider Vinegar - This reacts with the bicarbonate of soda to help the bread rise and creates a soft, fluffy texture.
Salt - To enhance the flavour of the banana bread.
Baking Powder - This is used to add extra leavening to help the bread rise.
Bicarbonate/baking soda - Baking soda helps the bread rise in conjunction with the apple cider vinegar, but it also helps to give the bread a wonderful brown, crispy colour on the outside.
How to Make One Bowl Vegan and Gluten Free Banana Bread
- Preheat the oven to 180c / gas mark 4 and line a loaf tin like this one with greaseproof paper.
- In a large bowl, mash the bananas and mix in the sugar, coconut oil and vanilla extract with a whisk until smooth.
- Add the flour, milk, apple cider vinegar, salt, baking powder and bicarb/baking soda. Mix with a spoon until fully combined but don’t over mix!
- Spoon the mixture into the loaf tin and bake for 40-45 minutes
- To check if the banana bread is cooked, place a metal skewer through the middle of the banana bread, if it comes out clean it is ready.
This one bowl vegan and gluten free banana bread is best kept on the kitchen side in an airtight container, it will keep well like this for around 4 days. (If there is any left!) After this time the texture may be a bit off but it is still fine to eat.
If you want to keep the banana bread in the refrigerator make sure you wrap the bread really tightly to keep the moisture in the bread, as the cool air in the fridge can dry the banana bread out quite quickly.
Banana bread can be kept in the freezer for 3-4 months
Slices Wrap each slice individually in cling film to stop them sticking together and place in the freezer.
Loaf Either wrap in foil or clingfilm or place in a freezer bag (make sure you squeeze out as much air as possible!) then put in the freezer once cool.
Slices Leave on the kitchen side for 30 minutes, pop in the microwave for 30 seconds or use the toaster!
Loaf A whole loaf will take around 4 hours to defrost on the kitchen side, so remember to get it out before you leave the house and have some toasted with a cup of tea when you return!
How can you ripen a banana quickly for banana bread?
Put the bananas in a paper bag and leave over night, you will find them nice and ripe in the morning.
If you are running short of time and need a quick fix, poke the bananas all over with a fork and pop in the microwave for 30 seconds. You can also bake them in the oven at 180c for 20-30 mins, but keep an eye on them so they don’t burn!
Can this banana bread recipe be used for muffins?
Yes! You just need to adjust the cooking time!
Preheat oven to 180c / gas mark 5 / 360F, place the mix into muffin cases and bake in the oven for 15-20 minutes. After 15 minutes or when the muffins start to turn brown, check if the muffins are ready by poking a skewer through the middle of one of the muffins, if the skewer comes out clear they are ready!
If they are not ready, leave them a few more minutes and check again.
Can you toast banana bread?
You sure can! Slice the bread and place the slices in the toaster. Banana bread is so delicious toasted and topped with some dairy free buttery spread!
What do you cook banana bread in?
Banana bread is cooked in a loaf tin, I love this one which you can easily get on Amazon.
If you are making the mixture into muffins, use a muffin tin like this one.
Drop me a comment or rating and let me know what you think of this recipe!
Love this recipe? Check out my other allergy friendly bakes
Egg free banana and blueberry breakfast muffins
Dairy free cranberry and coconut flapjacks
Dairy and egg free vanilla cupcakes
Dairy Free Frozen Yoghurt Bark
- Gluten (If using gluten free flour)
- Milk (If using a dairy free milk)
- Sesame seeds
- Sulphur dioxide and sulphites
- Tree nuts (if using almond milk)
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGENS
One Bowl Vegan & Gluten Free Banana Bread
- 250 g gluten free flour I used Doves Farm
- 3 large bananas Very ripe
- 113 g coconut oil melted
- 200 g organic cane sugar
- 1 teaspoon vanilla extract
- 60 ml almond milk CONTAINS NUTS - can use any plant based milk
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking/bicarbonate of soda
- Preheat the oven to 180c / gas mark 4 and line a loaf tin with greaseproof paper
- In a large bowl, mash the bananas and mix in the sugar, coconut oil and vanilla extract with a whisk until smooth3 large bananas, 113 g coconut oil, 200 g organic cane sugar, 1 teaspoon vanilla extract
- Add the flour, milk, apple cider vinegar, salt, baking powder and bicarb/baking soda. Mix with a spoon until fully combined but don’t over mix!250 g gluten free flour, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, 2 teaspoon baking powder, ½ teaspoon baking/bicarbonate of soda
- Spoon the mixture into the loaf tin and bake for 40-45 minutes
- To check if the banana bread is cooked, place a metal skewer through the middle of the banana bread, if it comes out clean it is ready
Unbelievable recipe! I tried this at the weekend for my daughter and the whole family finished it that afternoon. It’s now become a weekly staple in our house. It’s by far the best banana bread recipe I’ve ever worked with… even better than with wheat flour as it’s a bit lighter. You have to try this!
Thats so lovely to hear! Glad the family enjoyed it 🙂