Vegan Gluten Free Banana Bread

5 from 1 vote

This scrumptious banana bread is both vegan and gluten-free. It is moist, fluffy, slices easily and tastes like the best banana bread you ever ate!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: eggless, fluffy, moist, vegan gluten-free banana bread

Servings: slices

Calories: 260kcal

1½ cups gluten-free all purpose flour (with xanthan gum added)
1 cup blanched almond flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup date syrup (or maple syrup)
¼ cup oil (avocado oil or any neutral oil)
¼ cup unsweetened applesauce
3 very ripe bananas (peel and mash the bananas until smooth. Some small lumps are fine).
1 teaspoon apple cider vinegar
2 teaspoon pure vanilla extract
1 cup walnuts (optional, toast the walnuts lightly, then chop into smaller pieces)

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Oil the loaf pan.
Place the gluten-free flour and all-purpose flour in a bowl. Add the baking soda, baking powder and salt and whisk to mix.
Add all the wet ingredients: date syrup, oil, applesauce, mashed bananas, apple cider vinegar and pure vanilla extract. Use a spatula to mix the ingredients until there is no dry flour remaining in the bowl.
Stir in the chopped, toasted walnuts and mix them in.
Scrape the batter into the oiled loaf pan and smooth the top with a spatula. Bake the banana bread in the preheated oven for 50 to 55 minutes or until a toothpick in the center comes out clean.
Cool the banana bread on a rack for an hour. Run a knife along the sides, then unmold and let the bread continue cooling on the rack.