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BREADS – JANUARY 17, 2024
BANANA BREAD – Gluten-free and Vegan
This banana bread is free from gluten, dairy, and eggs. It will make you smile as you try this vegan version, bringing together the perfect flavor and texture that won’t make you miss traditional banana bread. It will surely become a favorite!Jump to Recipe
Why you will love it?
Let’s start by describing how soft and moist this bread is. The ripe bananas add flavor, sweetness, and moisture while the gluten-free flour and baking powder give it the proper structure. Because of the moisture coming from the bananas, vegan butter, and yogurt, this bread is not crumbly at all, which is the highlight of it all since a dry loose crumb is one of the challenges of gluten-free baking. On the other hand, the absence of dairy and eggs doesn’t compromise the texture either since other wet ingredients serve as binding agents.
In this recipe, gluten-free, dairy-free, and egg-free (some allergy-friendly) doesn’t mean sacrificing taste; it means embracing a more inclusive baking experience.
Lastly, it is very easy to make and the ingredients are pretty simple as well. Even if you aren’t an experienced baker, banana bread is always one of the easiest things to bake and this is no exception. You can also bake this into muffins like I do in my Banana Muffin recipe. However, if you prefer the traditional loaf look, bake it in a loaf pan like this one.
Ingredients to make Gluten Free Vegan Banana Bread:
Here’s what you’ll need to create this delightful gluten-free and vegan banana bread:
- Ripe Bananas: not only provide natural sweetness to the bread but also lend a moist and tender texture.
- Gluten-Free Flour: Look for a high-quality gluten-free flour blend, which will serve as a perfect substitute for regular flour. It ensures the bread remains light and fluffy without compromising on taste or texture. However, you can substitute for all-purpose flour if you have no limitations on gluten
- Lemon juice: adds acidity to react with the baking soda and aid in rising the bread.
- Vegan butter: I use this brand as it is the one I’ve liked the most so far. Adds moisture and richness to the cupcakes.
- Light brown sugar: sweetens while adding a caramelized flavor.
- Dairy-free/ Vegan yogurt: it adds moisture and acidity to the batter, making it soft and tender. Also allows ingredients to bind together more easily. I recently discovered the brand Kite Hill and it works wonders!
- Vanilla Extract: A touch of vanilla extract enhances the overall flavor profile.
- Baking Powder and Baking Soda: leavening agents give the bread that perfect rise, making it light and fluffy.
- Salt: always balances and highlights sweet notes.
- Chocolate Chips: although optional, the chocolate chips bring a delightful contrast to the bread, adding pockets of melted chocolate throughout your bread. In this case, make sure they are allergy-friendly, too! This is the chocolate chip brand I use.
- Toasted nuts: optional walnuts or pecans work perfectly with banana bread.
Tips for making the best Gluten-Free Vegan Banana Bread:
Now that you have the ingredients, let’s ensure your banana bread turns out as perfect as it can be:
- Choose Quality Flour: Opt for a high-quality gluten-free all-purpose flour for the best texture and flavor. Alternatively, you can choose to prepare your own if you have a wheat allergy. I use King Arthur Gluten Free Flour
- Do not overmix: Avoid overmixing the batter to maintain the light and moist texture of the banana bread.
- Use very ripe bananas only: Use overripe bananas for a naturally sweeter and more flavorful result.
- Change it up: Add nuts, chocolate chips, or other mix-ins for extra texture and flavor.
Gluten Free Vegan Banana Bread
- 3 medium bananas well mashed about 350g peeled weight, 1½ cups mashed
- 1 tbsp lemon juice
- ½ cup vegan butter melted and cooled until warm 115 g or 1 stick
- ¾ cup light brown sugar 150 gr
- 3 tbsp unsweetened plain or Greek-style vegan yogurt at room temperature 40 gr
- 1 tsp vanilla extract
- 2 cups plain gluten-free flour blend 240 grams
- 2 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ¾-1 cup chocolate chips or toasted nuts 130 gr to 170 gr
- Preheat the oven to 375ºF (190ºC) and line a 9×5-inch loaf baking pan with parchment paper.
- In a large bowl, mash the bananas and combine with the lemon juice. Add melted vegan butter, light brown sugar, vegan yogurt and vanilla. Whisk well until combined.
- In another bowl, whisk the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Add the dry ingredients to the wet ingredients and fold or whisk well until fully incorporated and the batter is smooth.
- Fold in most of the chocolate chips or nuts until they’re evenly distributed in the batter. Reserve some for scattering on top of the batter before baking.
- Pour the batter into the prepared loaf pan smoothing the top. Add the remaining chocolate chips or nuts over the top of the batter.
- Bake for about 1 hour – 1 hour 10 minutes, or until a toothpick inserted in the middle comes out clean or with just a few crumbs. The top should be golden brown and should bounce slightly when you press it with your fingers.
- If you notice that the banana bread is browning too quickly, cover with aluminum foil and continue baking until done. This will prevent your bread from being too brown on the outside.
- Remove from the oven and allow it to cool in the loaf pan on a wire rack for about 10 minutes before transferring it out of the pan. Cool completely on a wire rack.
- Serve warm or at room temperature. Store in an airtight container for 3-4 days.