Home / Recipes / Breakfast / Breads & Pastries

Gluten-Free Vegan Banana Bread

ByMegan Posted on Last updated on
This gluten-free vegan banana bread is studded with chocolate chunks in every bite. It's made with just a few simple ingredients and is so moist! The best part? It only takes about 10 minutes to prepare and get it in the oven! Perfect for breakfast, dessert, or even a quick snack on-the-go! It's easy to freeze, too. Make a double batch and save one for later! Don't forget the chocolate chunks on top for an extra treat!
Jump to Recipe Jump to Video
A closeup of a loaf of gluten-free vegan chocolate chunk banana bread that has been partially sliced.
A closeup of a loaf of gluten-free vegan chocolate chunk banana bread that has been partially sliced.

Why this recipe works

This gluten-free vegan banana bread is so moist and tender. No eggs, no gluten, and no dairy… but ALL of the flavor! You honestly will not be able to tell this quickbread is gluten-free and vegan. 

This banana bread is loaded with chopped chocolate and sprinkled with turbinado sugar before baking for an extra crunch. Serve a slice of banana bread with a slather of vegan butter and a cup of coffee. It’s the perfect breakfast or dessert!

You’ll love this recipe because:

  • It’s easy. This banana bread is so simple. It’s quick to mix together and pour into the loaf pan. The total hands-on time is less than 10 minutes!
  • It’s eggless. Whether you’re vegan or just out of eggs and have a hankering for banana bread, this eggless banana bread is for you. No flax egg, no chia egg, no powdered egg replacers. We use applesauce instead!  
  • It’s gluten-free. Using a gluten-free flour blend that is meant to be swapped 1-to-1 with all-purpose flour makes this banana bread gluten-free. You won’t even be able to tell the difference. 

Ingredients

Ingredients in small bowls on a blue background to make gluten-free vegan chocolate chunk banana bread, including very ripe bananas, chocolate chunks, brown sugar, applesauce, vanilla, cinnamon, oil, turbinado sugar, and gluten-free flour blend.

Ingredient Notes

  • Very ripe bananas – You want your bananas to be very ripe. The banana peels should be very brown and spotted. The more ripe the banana is, the sweeter it is and more flavorful your banana bread will be. 
  • Xanthan gum – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour which already contains xanthan gum. If you use another gluten-free blend that does not contain xanthan gum, you will need to add it to this recipe. See the recipe for the proper amount.
  • Vegetable oil – This recipe uses vegetable oil as the fat instead of butter. It keeps the bread really moist.
  • Unsweetened applesauce – Instead of eggs, we use unsweetened applesauce to help bind the recipe together and provide additional moisture
  • Apple cider vinegar – I love to use apple cider vinegar in my vegan recipes. It reacts with the baking soda and gives the quick bread more lift. 
  • Brown sugar – If you are vegan, be sure to use a vegan brown sugar as some brown sugars are processed with bone char. You can also use coconut sugar or granulated sugar instead. 
  • Vegan chocolate chunks – I used a vegan chocolate bar that I chopped into chunks for this recipe. I love the irregular size of chopped chocolate. You get some chocolate in every bite! If you are not dairy-free or vegan, feel free to use any chocolate.

Step-by-Step instructions

This gluten-free vegan banana bread recipe is very easy to make. Just follow the steps with matching photos below to help you make it perfectly every time.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl on a blue table with gluten-free flour, cinnamon, baking powder, baking soda, and salt before mixing together.
Whisk together the dry ingredients.
Ripe bananas in a large glass mixing bowl on a blue table.
Add the bananas to a bowl and mash with a fork.

A glass mixing bowl on a blue table with mashed banana, brown sugar, oil, applesauce, vanilla, and apple cider vinegar before mixing.
Add the oil, applesauce, brown sugar, apple cider vinegar and vanilla and mix until relatively smooth.
A glass mixing bowl with a wet banana mixture topped with gluten-free flour blend that has not yet been mixed in.
Add the dry ingredients to the wet ingredients and stir to combine.
A glass mixing bowl filled with gluten-free banana bread batter that has been topped with chocolate chunks.
Fold the chocolate chunks into the banana bread batter.
A metal loaf pan with gluten-free banana bread batter before baking.
Spoon the batter into the prepared loaf pan.
An overhead view of gluten-free banana bread batter topped with chocolate chunks and turbinado sugar before baking.
Top with turbinado sugar and additional chocolate chunks.
An overhead view of a loaf of gluten-free vegan chocolate chunk banana bread on a wood cutting board that has been partially sliced.
Bake until cooked through and golden brown. Slice and serve!

Recipe FAQs

Which gluten-free flour should I use?

I have tested this recipe with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Baking Company Gluten Free Multi-Purpose Flour also would work great in this recipe. If you do not need your banana bread to be gluten-free, you should be able to simply use regular all-purpose flour and omit the xanthan gum from your batch.

Is brown sugar vegan?

Not always. A lot of sugars, including brown sugar, are processed with bone char, which makes them not vegan. Be sure to double check the packaging on your brown sugar to ensure it is vegan if you need it to be.

Do I have to add chocolate to banana bread?

If you just want a classic vegan banana bread, you can definitely omit the chocolate chunks.

hints & tips

  • Be sure to use ripe bananas for this recipe. You can freeze extra ripe bananas when you have them so you are ready to make banana bread anytime! Just let them thaw before mashing.
  • To speed up the process of ripening bananas, you can place them in a brown paper bag with an apple for a few days. You can also roast the bananas in the oven at 300F for 15-20 minutes until the peels turn black. This will bring out some of the sugars of the banana and make them softer. Let it cool before mashing so you don’t burn yourself. 
  • A lot of recipes make two loaves of banana bread, but I like to make an extra thick and tall loaf instead. Make a double batch to make two loaves and freeze one for later. This bread freezes so beautifully!
  • For a stunning presentation, reserve about a tablespoon or two of the chocolate chunks and then sprinkle them on top of the banana bread before baking. The combination of the turbinado sugar and chocolate chunks also gives the top a nice crunch after baking.

Storage instructions

  • Storage: Store gluten-free banana bread at room temperature in the loaf pan covered with aluminum foil or plastic wrap. I do not recommend slicing the banana bread until you are ready to serve it as it will dry out quicker. 
  • Freezer Option: You can freeze the entire loaf or individual slices for up to 3 months. Wrap the loaf or individual slices in plastic wrap and then store in a freezer-safe bag or container. 
  • Reheat: You can defrost frozen banana bread loaf or slices at room temperature. Slices will defrost quicker, taking just about 30 minutes. A whole loaf will take longer to thaw, about 1-2 hours at room temperature.
Two slices of gluten-free banana bread slathered with vegan butter.

More delicious gluten-free breads & pastries to try

All breads & pastries

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A closeup of a loaf of gluten-free vegan chocolate chunk banana bread that has been partially sliced.

Vegan Chocolate Chunk Banana Bread

This gluten-free vegan banana bread is studded with chocolate chunks in every bite. It's made with just a few simple ingredients and is so moist! The best part? It only takes about 10 minutes to prepare and get it in the oven! Perfect for breakfast, dessert, or even a quick snack on-the-go! It's easy to freeze, too. Make a double batch and save one for later! Don't forget the chocolate chunks on top for an extra treat!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 8 slices
Calories: 433kcal
Author: Megan

Ingredients

  • 2 cups gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, 280g)
  • 1/2 teaspoon xanthan gum (if your flour blend doesn’t already contain it)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3-4 bananas (368g, mashed)
  • 3/4 cup brown sugar (150g)
  • 1/3 cup vegetable oil (75g)
  • ⅓ cup unsweetened applesauce (90g)
  • 1 tablespoon apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 cup vegan chocolate chunks or chopped chocolate (140g, plus optional for topping)
  • 1 teaspoon turbinado sugar (optional for topping)

Instructions

  • Preheat the oven to 375F (190C). Grease a 9×5-inch loaf pan with cooking spray or vegan butter and line with parchment paper for easy removal.
  • In a large bowl, whisk together gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, cinnamon and salt.
  • In a separate bowl, mash the bananas.
  • Then, mix the bananas with the brown sugar, vegetable oil, unsweetened applesauce, apple cider vinegar, and pure vanilla extract.
  • Pour the dry ingredients into the wet ingredients and mix until just combined.
  • Fold the chocolate chunks into the batter.
  • Then, pour the bread batter into the prepared pan. Sprinkle the top with turbinado sugar or extra chocolate chunks if you’d like.
  • Bake at 375F for 55-70 minutes, until the bread is lightly browned and a toothpick inserted in the center of the bread comes out clean. If the bread is browning too much, cover the loaf pan with aluminum foil and continue baking.
  • Cool in the pan for 15 minutes before transferring to a wire rack to finish cooling.

Notes

  • For best results, weigh your ingredients with a kitchen scale, especially dry ingredients like gluten-free flour. I’ve included most measurements in grams for this reason. If you are using measuring cups, do not directly scoop the measuring cup into the flour. Spoon the flour into the measuring cup and level it off with something flat. Do not overpack as you may use too much flour. 
  • Ripe bananas are necessary to lend that sweetness to the banana bread. The banana can be deep yellow with a lot of brown spots on it. You can even use bananas that are completely brown for extra flavor. 
  • If you do not have ripe bananas, you can speed up the process by placing the bananas in a loosely sealed brown paper bag along with an apple for a day or so. You can also place unpeeled bananas on a baking sheet and bake at 30F (148C) for about 15-20 minutes. The banana peel will turn almost black. Let the bananas cool before removing from the peel and mashing. 
  • I used 3-4 large bananas for my mashed banana in the batter to get to 368g which is approximately 1.5 cups. Depending on the size of your bananas you may need to use an additional banana. 
  • This recipe was tested with both Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Baking Company Gluten-Free Multi-Purpose Flour. Both of these flours already contain xanthan gum, so you do not need to add more to the recipe. I cannot verify if other brands of gluten-free flour will work as I have not tested them. If your blend does not contain xanthan gum, you will need to add it as stated in the recipe card. 
  • If you are vegan, be sure that your brown sugar is vegan as some are processed with bone char. 
  • Store at room temperature in a sealed container or in the loaf pan with aluminum foil secured over the top. Do not store in the refrigerator as it will dry your banana bread out faster.
  • You can freeze the entire loaf or individual slices for up to 3 months by wrapping them in plastic wrap and then again in aluminum foil, and then placing them in a sealed container.

Nutrition

Calories: 433kcal | Carbohydrates: 66g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 443mg | Potassium: 420mg | Fiber: 6g | Sugar: 36g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!
about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

Related Posts:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.