Some of them can be quite difficult to work with. Let us know! I made this recipe substituting coconut sugar for brown sugar. I also used oatmilk, and went with the chia egg and avocado oil. It turned out SO perfect- texture and taste!! I made it and loved it. Substituted a lot because of what I had on hand. I used flax egg. I did Splenda and brown sugar. Dana and her recipes rock. Aww thanks so much for your kind words and lovely review, Kirk! Is that how the bread is meant to be?
I was scrolling through the comments and noticed someone commenting on the amount of baking powder the recipe calls for. That might have made a difference. Otherwise did you modify any of the ingredients?
The oats give it such a good chew! My bananas were super ripe so I left out the maple syrup. I have a slice in front of me now with a big chunk of Kerrygold butter melting on top. Thanks so much for the lovely review, Kate. We are so glad you are enjoying it! Love this recipe. I press chopped walnuts gently onto the top before baking. My husband and three youngish kids love it!
This time I tripled the recipe! I also added cardamom, ginger and allspice along with the cinnamon…still in the oven but smells great! I made this and its my new favorite. I used all white sugar and used molasses instead of honey or maple. And I baked in 18 cupcakes for 28 minutes. My favourite gf banana bread recipe ever! Moist, great texture, great flavour, and delicious.
It was so easy to make. I only had brown sugar so substituted the different sugars for brown and it worked just fine. I added shaved almonds on top and it added some texture and flavour. This is a tasty recipe. I substituted quinoa flakes for the oats and it worked well. My family even my non gf husband loves this bread!! I love that it has oats and almond flour to make it a little more nutrient dense. Half of each, perhaps? My daughter is allergic to tree nuts, what can I use to substitute the almond meal?
Will this work with just oatmeal? It may change the texture and consistency. This was the best banana bread I have ever had! Highly recommend the recipe! We didnt wait for it to completely cool, we wanted it a little warm still.
So glad we did, it was delicious. You may want to check out the comments section to see how other readers have used coconut flour in this recipe. We would recommend hazelnut meal or walnut meal. Not too sweet, nice consistency, and super yummy flavor! My go-to banana bread recipe! The bread came out great. Good texture and flavor. Substitutions: flax egg probably 1. I lined pan with parchment and greased with coconut oil.
Planned to bake for 1hr 15 but late start in breakfast had me take it out just past an hour. Took it out of pan after 15 mins and let cool top down on parchment. Sliced when still warm and was fine not crumbley to cut.
Everyone loved it! This is a very reliable and forgiving recipe. I great family favourite. It still works very well! Thanks so much for the lovely review and for sharing your modification, Caroline. I only used coconut sugar as my bananas were super ripe. I used rice milk instead of almond milk, oat and almond flour mix, and added bluebs! But it finally came out nice and dense and chewy! Im just starting out again to go GF. Also added dark choc chips. Everything else I followed.
They were surprised this was a healthier GF version! Will def make again, just gotta go shopping for other GF flours this time haha. Totally delicious!. I made it this week, i added just the middle of the sugar, and 2 tbsp of the coconut oil, used honey in place of maple syrup. Also i changed the almond meal for chopped almonds in less quantity that it shows in recipe and like the texture that it gave. This is a wonderful recipe. Would highly recommend.
Thanks so much for the lovely review and for sharing your modifications, Karen. I did well with this recipe but made one giant mistake. Forgot that I had no oats or quinoa. A little crumbly but yummy. I also used frozen and then thawed bananas so they had lots of juicy browness.
I did add a teaspoon of ginger too. I too rarely use the same banana bread recipe, often searching ideas based on whatever ingredients I have to hand when I have wonderfully overripe bananas that are well past their best for eating on their own.
I reckon this is a recipe that could be experimented with — I did wonder while grating fresh ginger for the curry whether a teaspoon or two of finely grated ginger might work in the banana bread mix, for example.
Something to try next time! Really liked this one. Definitely doing this one again. Might try adding cardamom. Cheers Chef! I made it this morning, using a flax egg instead of a real egg. Absolutely perfect! Holds together perfectly! And I omitted all sugar entirely except for 2 table spoons of maple syrup. It is so good!!! Cooked for about minutes. Easy to freeze and take out one at a time and still the great GF and flavor of your original recipe!
Thank you so much for sharing. I do not make it GF, but instead use white whole wheat flour as a sub for the GF flour blend. Love MB recipes! Hey Dana and Friends! I omitted sugar completely 2. I used tahini instead of peanut butter 3. I used oil which formed on top of tahini instead of avocado oil 4. I added cinnamon 5. I used rice, brown millet and potato starch instead of ready made blend and almond meal as i wanted to keep it lower in calories 6. I used baking soda instead of baking powder thank you so much for sharing it was a great base recipe that allowed to me have fun and experiment with what i had handy!
I LOVE this banana bread! It has such a great texture and flavor! Usually I swear by MB recipes but this turned out raw, mushy, inedible after an hour and fifteen in the oven. Could it be my one substitution of blanched almond flour instead of almond meal? Could it be our low altitude? Dunno, but bummer! Our chickens will enjoy it :.
Has anyone tried to sub the oat flour for white whole wheat flour? If so, same quantity of flour? This bread is soooo good, this has become my favorite recipe and my go to on the weekends. The texture and flavor are on point and I love that it consist of healthy ingredients.
Thank you for the recipe! My absolute favorite banana bread recipe. I come to this page every time I have super brown bananas. This will definitely be my new go to banana bread recipe!
I made this recipe and added blueberries. Topped it with sliced bananas and walnuts. Loved them with mini chocolate chips myself. This is the best vegan, gluten-free banana bread I have made thus far. This looks fluffly and light and totally delectable. This sounds so healthy and delicious! Bet your kiddos gobbled this up quick :. Facebook Twitter Pinterest Email.
Jump to Recipe Print Recipe. This easy gluten free vegan banana bread is super moist and full of flavor! Course Breakfast. Cuisine Dairy Free, gluten free, vegan. Keyword gluten free banana bread recipe, recipes that use brown bananas. Prep Time 5 minutes. Cook Time 45 minutes.
Total Time 50 minutes. Servings 9. Calories kcal. Author Kelly Roenicke. US Customary - Metric. Instructions Preheat oven to degrees. Put the bananas in a mixing bowl and mash with a fork. Add the coconut oil and stir. Add the sugar and vanilla, water, and vinegar, and mix until combined. Add the gluten free flour, baking soda, baking powder, and salt and mix together.
Cool for 30 minutes in the pan, then remove from pan and cool on a cooling rack. Once the loaf is fully cooled, use a serrated knife to slice it. Spelt flour is not gluten free, so it's not suitable for those on a gluten free diet. Nutrition Facts. Calories Calories from Fat Absolutely, you can make banana bread gluten-free by using any gluten-free flour blend or buckwheat flour, replacing 1 — 1 the amount of flour called for.
Can I make this recipe oil-free? I have made banana bread oil-free by replacing the oil with applesauce, and it was just as good and even healthier. The loaf was a little denser, but the flavor was still great. Can I make banana bread without baking soda? Yes, often times I will make banana bread with using 2 heaping teaspoons baking powder with great results, but I have left the baking soda in the recipe because I know some may prefer to add it as it does also help brown the top of the loaf.
Can I freeze banana bread? It made 28 regular size muffins. Hi there. Love love love your recipes and just purchased your cookbook??. We are not a gluten-free family so can regular flour be substituted in all your recipes?
Typically yes! I used an egg instead of the flax egg and sprouted spelt flour instead of the gluten free flour blend. I also made this into muffins, 16 to be exact, filled right to the top of the lined muffin pan. They baked for 20 minutes. I love that they are more hearty than traditional banana bread.
My kids loved them also!! Thanks for another delicious recipe. I am so thankful for your blog, and I have been for years! Seriously to die for. Thank you for providing a place where vegan and GF folks like me can find a mind blowing recipe time after time. Looks like my dream breakfast treat! I need to dig into a slice ASAP. Have you tried this recipe with olive oil? I would love to know how it would result in the loaf!
Hey lady : Can you let me know if you tried it with the olive oil please. If so, how did it come out? I love your recipes! Can I sub the oats for oat flour to make the texture more like traditional banana bread? Also please make a basic gf blueberry muffin recipe! I am new to your recipes, but I love what I have tried! For both this recipe and the 4 ingredient vegan brownies, I have needed much more cook time than you advise.
My oven is calibrated. Hi Susan, thanks for trying out our recipes- glad to hear you have liked them. We use this loaf pan. This was fantastic! Moist and flavorful.
I baked half of the batter in a half-sized loaf pan for about 30 minutes, and then the rest as muffins for about 15 minutes. Delicious, thank you! Thanks for sharing, Elle! Next time would you mind leaving a rating?
Followed the recipe exactly and it came out great! A little dense but very yummy. Some pieces crumbled slightly when I cut them but I was okay with having to eat those pieces?. Thanks for the great recipe! I made this awesome hearty banana bread and now it is my favorite banana bread. It turns out hudge. I like those big slices and we just eat it without adding anything on it. We had the choice of two to three. I cooked mine for 1 15 min.
Because of the size of it and that was perfect. Can I use this instead? Can I cut almond meal and just substitute GF flour blend for almond meal? Amazing, easy! So delicious! Love love love this recipe going to see if I can adapt it to other breads like pumpkin??? I love that your nutritional info is for 1 of 9 slices instead of 1 of 12 or so just to get the calorie count down because lets be real, who can actually get 12 slices out of a loaf of banana bread?!
Despite me liking the texture I did slice the banana bread very thickly to avoid it falling apart. Also, I had a bit more mixture than would fit in my loaf pan so I used my silicon moulds to make 6 extra muffins with some whole walnuts on top. These worked really well and I actually think that next time I might make them all in the muffin moulds as this avoids the need to cut the loaf into slices which can be a little bit challenging.
Thanks for sharing, Tracey! Letting it cool overnight and slicing thick slices as you mentioned can be helpful for that. Glad you enjoyed it! This recipe turned out great! I swapped out gluten free flour blend for buckwheat flour which is also gluten free , I only needed 1. I added dark chocolate chips which were obviously great. How can you not love chocolate? Cuisine: American. Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag makingthymeforhealth.
I love hearing your feedback! Keep In Touch Get new recipes delivered to your inbox! Healthy Vegetarian Meal Plans: Week Sarah — June 24, pm Reply. I cooked at for 50 minutes, then covered for an additional 20 minutes.
I didnt have any vinegar so i squeezed some lemon and used it as a replacement for the vinegar, i also added cacao nibs and some sliced bananas on top in came out great! Made this delicious recipe last night, OMG!!!! I used half the amount of coconut sugar and added a little applesauce, maple syrup, cinnamon, and raisins. I have been on a banana bread kick lately and this was definitely my favorite recipe so far. I want to make sure I get the texture right.
Or what do you think would work best? I just made this recipe and it is absolutely delicious!! At first I was skeptical because I have made other banana bread recipes before and they have failed epically.
I have to say that I will never ever make any other banana bread recipe. Only this one!! Thanks so much Caitlin!! This was delicious! The last banana bread recipe I tried was so gummy and wet regardless of how long i cooked it for. I made some subs according to other reviewers.
My batter was a little thick so I added 1 Tbsp unsweetened almond milk. Mine only took about minutes to cook. Thank you!! I had tried different vegan banana bread recipes before without being completely satisfied but this was perfect! Followed the recipe without substitutions except that I divided all ingredients by 2 for a smaller pan and it came out great, cooked within 30 min because the pan was smaller.
I tried it when it was still hot and it felt too sweet and a bit too wet but it was perfect the next day after being completely cooled down. Sounds so good. Yes, I would start with 25 minutes and go from there — just make sure a toothpick comes out cleanly! This website details the amount of each ingredient and follows with step by step instructions on […].
I noticed some people were curious about doubling the recipe. I, on the other hand, want to halve it. What size baking pan would you recommend for half of the amount, and how long do you think it would take to bake? Also, I really want to add walnuts to the recipe — I was thinking 2 or 3 tablespoons of chopped walnuts.
Do you think that would work? I apologize for all the questions. Thanks in advance for any help you can offer. It honestly looks divine! Hi Celeste! Sorry for the delay — I think if you are halving the recipe you can use a mini loaf pan, but it would probably be best to make muffins using the batter instead. Check for doneness around 30 or so minutes and go from there! I actually made these into muffins instead of a loaf, baking just about 25 minutes at and they were perfect.
Thanks for sharing the recipe! Hi, today I made this awesome banana bread. I used frozen bananas and no sugar. Instead I took some raisins. The bananas are sweet enough and next time I will use some cinnamon too. Thanks for this easy and surprisingly alternative-friendly recipe!
The bread was a little dense but other than that, I loved it! Great job with this recipe! Hard to believe its gluten-free and vegan! Hello Caitlin, I found your blog today when looking for a gluten-free, vegan banana bread to make to use up some over-ripe bananas.
I was happy to see I had everything on hand! I followed your exact recipe, except I used steel cut Irish oats the 5-minute kind, as that was what I had and I added a tsp of cinnamon. The steel cut oats took longer to blend into four, but the result was a really beautiful hearty bread — I was impressed!
It was more bread-like and less quickbread-cake-like as the banana bread I am used to, but it was a delightfully unexpected change! The outside had a perfect crust and the inside was indeed fluffy with good crumb. It was not mushy or dry in any way. I will definitely make this again and try it with regular rolled oats to see if there is a difference. I wanna make this for my roommate but she is allergic to nuts…is there another nut-free substitute for the almond butter? I think this is among the moxt imkportant information for me.
And i am glad studying your article. But waznna statement on some normal things, The web site style is great, the articles is truly great : D. This most recent time, I accidentally forgot to add the flax egg and I think it turned out even better! Baked for 50 minutes and it was super moist with even better banana flavor than before. And it held up just fine! It is so nice to have someone who eats the way I eat, and knows how to make so simple, though tasty, recipes.
Everyone always behaves as though it is impossible to eat tasty food that is vegan, gluten free and oil free. Your recipes are the proof that it is not right!!! I wanted to ask how many ml do you have in your measuring cup? And another question, if I have a really ripe bananas, can I drop off the sugar? Or should I put something else instead? Hi Marva! It does help add texture and fluffiness to the bread. Thanks for your answer!
And how many ml do you have in your measuring cup? It changed from country to country and I am already confused. I used cashew butter and it worked super well. Oh my goodness — this recipe is so perfect! Definitely my go-to banana bread recipe now! I made it with flax, peanut butter, and added dark chocolate chips and it was bombbb. I made this recipe once and very good! I made this 3 days ago and followed the recipe almost exactly which I never do! I made it again tonight and this time decided to weigh the 3 bananas 14 oz , sub the nut butter for applesauce, use sucanet for sweetness and omit salt.
I blended bananas, sugar, applesauce, baking powder, baking soda and apple cider vinegar in vitamix on low speed rather than mashing and hand mixing. I even added the sliced bananas like you did and it looked so gourmet. It turned out fluffy and moist… absolutely delicious! Thank you for this amazing recipe, Caitlin! Hey Caitlin, love your recipe. I note es yesterday though that you changed it slightly. Doubled the vinegar and added a tsp of baking powder.
I had do do a triple take and eventually thought that I had somehow crossed into a parallel dimension in which the only difference is this change in recipe. What is the truth? Either way, love the bread. Serious yum yums. Warm regards, Pastor Smikel.
Yes, I updated the recipe slightly — the flavors will still be the same, but the bread itself will be even fluffier now! I unfortunately only own a food processor which will probably have some trouble blitzing whole oats into a fine flour, and I already have some store bought oat flour lying in my cupboard.
That should be fine, I think you could add up to 1 cup — just fold them in right before baking! Caitlyn you have out done yourself! Holy cow this banana bread is perfect! Just the right about of sweetness! Thanks so much for this healthy banana bread recipe. It rose beautifully and did not sink. I also used brown sugar instead of coconut and added Walnuts.
So good. My first successful vegan banana bread. This bread is delish. Thanks so much for all your hard work getting this bread right. Much appreciated!! This bread turned out delicious. I Just wanted to say that I successfully used steel cut oats to make the oat flour and it was still fluffy, moist, and delicious. The oats just need to be blended for slightly longer in order to get them to a fine texture.
I made this recipe today with buckwheat flour and it was amazing! So impressed by the fluffines! I love your recipes! Could you also introduce metric measurements? Jump to Recipe.
Print Recipe. Pin Recipe. You can leave them out or use a different nut like chopped pecans. Hi Rachel, Another question….. Only ines i find are the enjoy life brand and that has cane sugar! Hi Gina! My favorite brand of chocolate is Hu Kitchen — the chocolate bars and baking gems are both great and naturally sweetened. I also love Santa Barbara coconut sugar-sweetened chocolate chips , but they only come in a big 3 lb bag. And higher in protein, too! Thank you so much for sharing this recipe!
It really made our day! Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Follow on Instagram. E-Mail Address.Perfectly textured, moist, and packed with banana flavor. And at first I thought it would just be a simple switch of the flours. It was turning out too dense, and the bananas were sometimes ending up at cree bottom of the loaf with a sort of gummy texture. Turned out to be just a few simple tweaks to the recipe to create a vegan gluten vegan and gluten free banana bread banana bread that is pure perfection, but those simple changes made the world of difference! Add the gluten free all purpose flour into a mixing bowl no need gliten sift it along with the white sugar, brown sugar, baking soda, baking powder, salt, cinnamon vegan and gluten free banana bread nutmeg and mix together. Prepare vegaan flax abd by vegan and gluten free banana bread 1 tablespoon of ground flaxseed meal with 3 tablespoons of hot water and letting it sit for a minute to become gloopy. Then add some bananas, soy milk and coconut oil to a blender and blend until smooth. Pour this out over your dry ingredients. Add in the flax egg, and some vinegar to react with the baking vegan and gluten free banana bread and vegan and gluten free banana bread. Transfer the batter into a prepared loaf pan and sprinkle some more chopped walnuts baanna top. Let it cool for around 10 minutes the grand tour season 3 episode 2 online free transferring it onto a wire cooling rack vegan and gluten free banana bread cool completely. Keep leftovers covered at room temperature and enjoy within around 4 days. Reheat in the microwave or toaster if you like it served warm. It is also freezer friendly. So let us know what you think of this recipe in the comments and please rate it too! I have tried this with different blends, so any gluten-free flour blend that is meant for baking should bamana great here. Find out more about me here. Hi Alison — unfortunately my banana bread was a little gummy. After cooling vegan and gluten free banana bread 15 minutes, I cut an end piece and found the bread was halfway gummy. 1/2 teaspoon baking powder. 7/8 cup organic cane sugar or coconut sugar. 1/3 cup coconut oil or organic canola oil, or melted. genericpills24h.com › Breakfast. This vegan banana bread is so moist and fluffy, it is truly the BEST vegan banana bread! Naturally gluten free, this easy banana bread needs just one bowl! A healthy vegan banana bread recipe that is naturally gluten-free, moist and so easy to make. Pair with a little nut butter and a cup of coffee. The only vegan gluten free banana bread recipe you'll ever need! Perfectly textured, moist, and packed with banana flavor. The Best Vegan and Gluten-free Banana Bread- made with a combination of oat and almond flour, this healthier banana bread is as. This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it's actually healthy -- and you only need 9 ingredients to make it! This Chocolate Chip Vegan Banana Bread is made in one bowl and makes the perfect easy breakfast, snack, or dessert! It is gluten-free & refined sugar-free. Learn how your comment data is processed. F June 30, - pm Thank you so much for putting all the hard work of testing it out for months! I could eat it for breakfast, toast it up for an afternoon snack, and put some peanut or almond butter on it for an easy dessert. Dana July 5, - am Hi Caitlin! Do you think I could make this in a blender?? Hi this recipe looks amazing! Quick question. Total Time: 35 minutes. Olivia July 14, - pm I just made this banana bread this afternoon and it is wonderful! Nicole Reyes April 23, - pm Great recipe! Let me know if it works for you! Hi Valerie!