Gluten Free Banana Bread

/Gluten Free Banana Bread

Gluten Free Banana Bread

This gluten free banana bread is a healthy vegan recipe that packs flavor, yet is light on the palette.

This is a great way to use up ripe bananas and make a delicious dessert with just a few simple ingredients.

Just stir, bake and eat 🙂 It doesn’t get much easier than this.

Gluten Free Banana Bread
Servings Prep Time
1Loaf 5mins
Cook Time Passive Time
Votes: 34
Rating: 3.74
You:
Rate this recipe!
45min 1hour
Print Recipe
Servings Prep Time
1Loaf 5mins
Cook Time Passive Time
Votes: 34
Rating: 3.74
You:
Rate this recipe!
45min 1hour
Print Recipe
Ingredients
Servings: Loaf Units:
Instructions
  1. Preheat oven to 350 degrees Fahrenheit/175 degrees Celsius. And line a 9 x 5 inch loaf pan with non-stick parchment paper.
  2. Place all the dry ingredients in a mixing bowl and stir until well combined.
  3. Pour all wet ingredients on top of the dry and gently mix through until just combined. Don't over mix.
  4. Pour batter into the loaf pan and bake in middle of oven for approximately 45 minutes. Check that the centre is cooked by using a skewer or chop stick, making sure that it comes out clean. If not bake for 5 or 10 minutes longer.
  5. Gently remove from loaf pan and turn onto a wire cooling rack. Leave for about an hour until it has completely cooled. This will make it easy to cut so the loaf does not fall apart.
Recipe Notes

This makes one banana loaf and can be kept at room temperature in an air tight container for about a week. You could also slice it and freeze (just give it about an hour or so to defrost before serving).

Share this Recipe
By |2015-10-09T10:11:12+00:00May 6th, 2015|Recipe, Videos|35 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

35 Comments

  1. Julie May 8, 2015 at 11:21 am - Reply

    Hi Anja,
    Thousand thanks for your recipes! This one turned amazing too. But I think you listed baking soda instead of baking powder in Dry ingredients.
    Congrats for you new website 😉
    Julie

    • Anja May 13, 2015 at 8:14 am - Reply

      Hi Julie, I did use Baking Soda… but either should work. Glad you like the recipes 🙂

  2. sylvie May 11, 2015 at 8:41 am - Reply

    All these flavors combined in one bread, that’s sounds just paradise!

    • Anja May 13, 2015 at 8:17 am - Reply

      It is light and tasty 🙂

  3. sandy May 18, 2015 at 3:22 pm - Reply

    I am desperate for help with losing weight and beating anymore health issues with heart disease,have had a heart attack about thirteen yrs ago and got reopened n 2005,they put two stents in at time of attack,but poor eating off and on and stressful eating has caused a partial blockage again,no one understands,how important it is to me to eat healthy,My docs say to get some weight off but thats all they do,my whole family except for one brother has died due to heart disease and strokes,I had lost 30lbs before ,my life went topsy turfy,so very sorry for rattleing on about my problems when I just came across your site,but I need to lose 50 also. I cant undo heart disease or reverse it now all I can hope to do is slow it down and I would deeply appreciate any help u can give me on getting these 50lbs off as quickly as possible like within 6-8wks.thank u for taking the time to read this,have a great day

    • Anja May 19, 2015 at 2:56 am - Reply

      Thanks for your message Sandy. Have a look at http://www.forksoverknives.com for some information. Also, the 4 week meal plan would also help you to get started. You can get it at amazon: http://amzn.to/1JuB9eZ

      You should not try to rush to lose weight. By eating a whole food plant based diet the weight will naturally come off and your body will heal itself. You can actually reverse heart disease but most doctors don’t know that, or won’t tell you. Have a read of the book Prevent and Reverse Heart Disease (you can also find this on amazon at: http://amzn.to/1B8XoAh). All the best to you Sandy x

  4. alyssa September 13, 2015 at 9:46 am - Reply

    do you have to use maple syrup? or will agave work?

    • Anja September 15, 2015 at 11:15 am - Reply

      Agave will work also.

  5. Sandi November 1, 2015 at 8:20 am - Reply

    Is it potato flour as you posted or potato starch? Thanks for all you do, enjoy your you tube videos and your recipes.
    Thanks

    • Anja November 3, 2015 at 2:14 pm - Reply

      I used potato flour 🙂 Glad you like the videos and recipes x

  6. Vangie December 27, 2015 at 4:03 pm - Reply

    I just tried the recipe tonight and it came out really good – I find not used potato flour (not available at hand) in lieu I used coconut flour of 1/4. Thanks for the recipe will bake more.

    • Anja January 5, 2016 at 10:57 am - Reply

      Fantastic!!

  7. Julie December 31, 2015 at 3:26 am - Reply

    Great videos & recipes :)! My husband has to avoid nightshades (potatoes included), so I’m not familiar with texture or purpose of the potatoe flour, would an absorbent flour like coconut flour suit the same purpose, or do have a recommendation? (I can try it, but my failed attempts are becoming expensive – which I’m sure we have all experienced).

    • Anja January 5, 2016 at 11:13 am - Reply

      Yes, another viewer used coconut flour. Have a look at the comments and see the quantity she used 🙂

  8. Natasha February 27, 2016 at 6:42 pm - Reply

    Dear Anja
    Where can I purchase your gluten free bread mix?

    • Anja March 3, 2016 at 1:13 pm - Reply

      I just get mine either online or from health food stores.

  9. Ellie April 27, 2016 at 12:50 pm - Reply

    Could u use banana flour ??

    • Anja May 11, 2016 at 6:51 am - Reply

      I have never used banana flour but I would imagine that it won’t bind as well and hold everything together. Let me know if you do try it.

  10. Suzie October 31, 2016 at 12:19 pm - Reply

    Anja, I used this recipe to make muffins… We all LOVED it. It’s the definitely the best one I’ve ever used. Best in a few ways.. Easily, tastes great, and HEALTHY!
    I actually tweaked a couple things.. I used whole wheat pastry flour, and half the banana and 3x the apple/pear puree.. Because I made orange cranberry walnut muffins. You are brilliant. Thank you for sharing this.
    I can’t wait to get your book. You are, by far, my favorite “go to” for help with pretty much anything. Everything I’ve made from your recipes has always turned out wonderfully. Thank you!

  11. Trisha January 4, 2017 at 10:00 pm - Reply

    Hello i would like to ask if it’s okay to substitute oat flour to the flours you used?

    • Anja May 19, 2017 at 11:12 am - Reply

      I haven’t tried but I don’t think it would hold together. It might turns out gluggy and dense.

  12. Millie April 11, 2017 at 12:21 am - Reply

    Hi Anja,
    I was wondering if the apple puree is homemade or store bought, thanks

    • Anja May 18, 2017 at 3:22 pm - Reply

      Store bought

  13. Celeste April 14, 2017 at 5:37 am - Reply

    I made the recipe. However it came out hard. Can you please explain why?

    Thank you very much for your great website.

    • Anja May 18, 2017 at 3:22 pm - Reply

      Not sure why it came out hard. Did you convert to imperial measurements?

  14. kellyrae June 19, 2017 at 7:18 am - Reply

    Hi I Just recently discovered you. I love how simple you make everything look. Your videos are easy to watch and I am going to start making your recipes. Today I tried this bread. I did not have potato flour so i subbed 1/8 C. tapioca flour, and 1/8 C. coconut flour. This mix was so dry that about 40% of the dry mix was still loose after i incorporated all of the wet (which I had mixed the wet well before combining with dry). I had to add another 1/2 cup of apple sauce just to bring the rest of the flour into the mix. This did not bode well texture wise as it was quite bouncy. I placed small amounts into silicone muffin cups hoping for it to be a nice bento box snack for my son. Unfortunately it came out just as it went in. Quite like play dough. The texture was heavy and pastey and it tasted like paste. Sweet paste with a hint of bitterness. Sad 🙁 Will try to find potato flour today and try again tomorrow. I will be so happy to get this one right! I see you cook it, and you show us the texture, and you get so excited by the taste, so I know it can work!! 🙂 Just thought others should know what not to do when subbing. 🙂

  15. Carmen October 9, 2017 at 9:19 pm - Reply

    Hi! Can you use potato starch instead of potato flour? Thanks 🙂

    • Anja October 10, 2017 at 11:03 am - Reply

      Stick to potato flour. The difference between potato flour and potato starch is critical in gluten-free baking. For example, substituting potato flour for potato starch in a recipe makes light, fluffy homemade treats turn into tough hockey pucks.

  16. Dorothy November 8, 2017 at 2:03 am - Reply

    Made this banana bread and it looks great. Looking to esting this

    • Anja January 9, 2018 at 2:37 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  17. Dorothy Scille November 14, 2017 at 3:29 pm - Reply

    Hi Anja, I made this banana bread and it was very nice. I love you recipes and have made several of them.

    • Anja January 9, 2018 at 2:34 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it 🙂

  18. Marty Schumacher February 14, 2018 at 6:33 am - Reply

    Great recipes Anna! My father in law reversed heart disease 46 years ago. Stop eating all animal foods, they have saturated fat that close up the arteries. Read books by the vegan doctors, Dr. Fuhrman, Dr. Neal Barnard, Dr. Caldwell Elestein, and many more!!! Doctors aren’t trained in how rehearse disease, only “treat it.

  19. Rigmor Hollup April 12, 2018 at 5:44 am - Reply

    Rigmor, april 11, 2018, Norway
    Hi Anja.
    Is it possible to eat your diet without lentils and beans and have good Health?
    Or may be it will be too little proteins?
    I have IBS, Irritated bowel syndrome, and beans and lentils (and other things also) give me pain.
    Sorry, but my English is not so good.
    Thank you for your program.
    Thankful if you answer me.

    • Anja May 30, 2018 at 7:27 am - Reply

      Yes you can. Just eat other things like lots of iron rich vegetables, nuts and seeds. Check out nutritionfacts.org for more information too.

Leave A Comment