Is this Vegan Gluten-Free Banana Bread AIP compliant?

No, this banana bread is not paleo or AIP complaint due to the ingredients in the baking flour. For delicious AIP banana quick breads and banana-flavored baked treats, try my paleo banana bread , gluten-free lemon blueberry banana bread , gluten-free lemon raspberry bread or these banana spice muffins .

What's the best gluten-free flour to use for this vegan and gluten-free banana bread? Can I use another gluten-free flour blend?

I tested this recipe with Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. Note that all gluten-free flour blends are not the same and results may vary. If you use another brand, I recommend weighing the flour with a kitchen scale for the best results. Also, if you're using a blend without xanthan gum you will need to add 1/2 tsp to the dry ingredients. Xanthan gum is necessary in this gluten-free banana bread for binding and structure since we aren't using any eggs or vegan egg substitutes as binders. If you don't use the recommended brand, I suggest trying another gluten-free 1:1 baking flour rather than a gluten-free all purpose baking flour for this recipe.

Can I use frozen bananas?

Yes, you can use thawed frozen bananas for this recipe. Before mashing, make sure to drain any excess liquid from the thawed bananas and allow to come to room temperature before incorporating the mashed bananas into the batter.

Can I omit the walnuts in this banana bread recipe?

Yes! This vegan and gluten-free banana bread is versatile so you can customize it with your preferred add-ins (up to 1/2 cup). You can also omit the add-ins and follow the recipe as is, without needing to adjust the ingredient proportions.

Can I make the batter in advance and bake it later?

No. I don’t recommend making the batter and refrigerating or freezing it to bake later. It should be made just before baking to ensure optimal rise and texture.

Vegan Gluten-Free Banana Bread • Heal Me Delicious

Description

This moist and fluffy Banana Bread is naturally vegan and gluten-free – no gluten, dairy, eggs, or egg replacements besides banana! This easy quick bread is filled with banana flavor and warm spices and is perfect as a healthy dessert, snack, or breakfast!

Ingredients

Units Scale

250 g (about 2 cups) *Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
2 tsp baking powder
1/2 tsp fine sea salt
1.5 cups mashed, ripe banana
1/2 cup olive oil
2 tsp vanilla extract
1/2 cup maple syrup
1/2 cup chopped walnuts

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Instructions

Preheat the oven to 350F and grease a loaf pan with olive oil or line the pan with parchment paper.
In a large bowl, combine gluten-free 1:1 baking flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt. Then, make a well in the center of the dry ingredients.
In a separate bowl, combine mashed banana, olive oil, vanilla extract, and maple syrup.
Fold the wet ingredient mixture into the dry ingredient mixture. Stir until just combined.
Fold in the chopped walnuts or your add-ins of choice.
Pour the banana bread batter into the prepared loaf pan, using a spatula to smooth and spread it evenly.
Bake in the middle rack of the oven for 55 minutes.
Remove from the oven and let cool in the loaf pan for 5-10 minutes. Then transfer to a wire cooling rack to cool completely.
Slice and reheat slightly to serve warm.

Notes

*I tested this recipe with this specific brand of flour. Add 1/2 tsp xanthan gum if the gluten-free flour blend you are using does not have any. For more information on gluten-free flours, see the Frequently Asked Questions.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breads
Method: Baked
Cuisine: American