That’s right folks, my very first gluten-free recipe! This gluten-free banana bread is delicious, moist, and is healthy-ish for you! They’re perfect for breakfast, or for a quick snack! Don’t let the word “gluten-free” scare you because this banana bread tastes amazing! And who doesn’t love a loaf of good banana bread, am I right? Even if you’re gluten-free or not, you need to try this recipe out!

I’ve had multiple requests to create gluten-free recipes, and I’m gonna be real with you, I was really hesitant to try it out. Why? Well, gluten-free baking is totally different and I’ll get to the science of it in a bit. Basically, I was worried that this recipe wasn’t going to turn out well. I’ve had a couple of gluten-free baked goods, and let me tell you, the texture was very different. I’ve had some that were either really dense, dry, and crumbly. I did not enjoy them. BUT, I did have other baked goods that were really good! So that inspired me to slowly get into gluten-free baking. And I really want to cater to those who are gluten-intolerant!

What is gluten

Let’s talk about gluten-free flours for a second. There is a reason why I am very hesitant to use it. Gluten is a general name for the proteins found in wheat. If you’ve ever worked with bread dough, you may have noticed that the more you work with it the more elastic and stretchier it gets. This is the result of gluten development.

Basically, gluten helps maintain their shape and acts as a glue to hold it together. Cakes and cookies don’t need a lot of gluten development, but girl, I’ve had some gluten-free baked goods that have had a weird texture. With that being said, without the gluten, it is a bit difficult to create certain baked goods. But I will not give up, it will require me to do multiple tests in order for me to get something perfect. So it will take me a while, but bear with me!

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag me in your photo @flouredframe on Instagram. Happy Baking!

Gluten-Free Vegan Banana Bread

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• Author: Floured Frame
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf 1x
• Category: Breakfast/Snack
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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Description

This gluten-free banana bread is delicious, moist, and is healthy-ish for you! They’re perfect for breakfast, or for a quick snack! Don’t let the word “gluten-free” scare you because this banana bread tastes amazing!

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Ingredients

Scale 1x2x3x

• 1 ½ cup (192g) – gluten-free all-purpose flour, I used Bob’s Red Mill 1 to 1 gluten-free flour (see notes)
• ½ cup (104g) – granulated sugar
• ¼ cup (52g) – brown sugar, lightly packed
• 1 teaspoon – cinnamon powder
• 1 teaspoon – baking powder
• ½ teaspoon – baking soda
• ½ teaspoon – salt
• 1 cup (300g) –  ripe bananas, mashed (about 2–3 bananas)
• ½ cup (112g) – vegetable oil
• 1 teaspoon (5g) – vanilla extract
• ½ cup (120g) – non-dairy milk, I used soy
• Optional toppings & mix-ins: chocolate chips, walnuts, and/or extra bananas.

Equipment:

• Bread Pan (See Notes) 
• Parchment paper
• 2 – Mixing Bowls 
• Whisk
• Rubber Spatula
• Toothpick

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Instructions

1. Preheat the oven to 350° Fahrenheit.
2. Grease and line a bread pan with parchment paper with overhang on the sides (these will act as handles).
3. In a large bowl, mix together all the dry ingredients: gluten-free flour, granulated sugar, brown sugar, and cinnamon powder, baking powder, baking soda, and salt.
4. In another bowl, mash the bananas until smooth, and then add the oil, vanilla extract, and milk. Mix together until well combined. 
5. With a rubber spatula, fold in the wet with the dry ingredients until just combined. Do not over mix. You can add in your mix-ins during this stage. Make sure that there is no dry flour left! 
6. Fill the prepared bread pan with batter and bake for 45-50 minutes. Depending on the size of your bread pan, you might have to bake for less or more time. Poke with a toothpick and if it comes out clean it is done. Make sure you check in the center and try to get as deep as you can, the top might look done than the center.
7. Remove from the oven, and allow the banana bread to cool for 10 minutes in the pan. Then transfer to a wire rack to finish cooling down. Cut some slices, serve and enjoy!

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Notes

• My bread pan measured at 8.22 (L) x 4.72 (W) x 4.37 (H) inch, but you can use whatever you have or something similar to my measurements.
• If you are not gluten intolerant you can use regular all-purpose flour.
• I also have not tried this with different gluten free flours, so if you are going to substitute use it to your own discretion! 

Keywords: gluten-free, vegan, banana bread, snack, breakfast

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