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An aerial view of a loaf of gluten free banana bread atop a white marble table. The loaf is golden brown and topped with banana coins. A glass of water sits to the top right of the image, casting a light across the marble table.

Vegan, gluten free banana bread

Refined sugar free, nut free, no added xanthan gum
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
5 from 2
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine Food Intolerance Friendly
Servings 10 slices

Equipment

  • 21cm X 10cm silicon loaf pan

Ingredients
  

  • 160g (1 cup)* fine white rice flour
  • 90g (3/4 cup)* tapioca flour
  • 7.5g (1 1/2 teaspoons)* baking powder
  • 1 teaspoon (5g) cinnamon
  • 1 teaspoon (5g) nutmeg
  • 300 g frozen or fresh bananas (see notes) weighed after peeling
  • 125ml (1/2 cup)* pure maple syrup
  • 80ml (1/3 cup)* (80ml) plant milk of choice I used soy milk
  • 80ml (1/3 cup)* oil I used olive
  • 1-2 tbsp coconut sugar or brown sugar (optional)
  • 1/4 teaspoon fine salt or to taste
  • 1 teaspoon vanilla bean paste (optional)

Instructions
 

  • Preheat the oven to 180C/356F. If you are using frozen bananas, place them= on a lined baking tin to defrost as the oven heats. They don’t need to be cooked, just thoroughly defrosted. Mash the banana bits up a little on the tray.
  • In a large mixing bowl, combine the flours, baking powder and spices.
  • Mix the wet ingredients into the dry, stirring to incorporate. Add any vegan mix ins here if you're using them.
  • Pour the mixture into a silicon loaf pan that is sitting on a baking tray. This makes it easier to keep even and steady. Cook for around 40 minutes, or until the top is perfectly golden. If a skewer doesn't come out clean, cover with foil and continue to cook for another 10-15 minutes, or until cooked through. Allow to cool a little in the loaf pan before transferring to a wire rack to cool.
Keyword gluten free vegan, gluten free vegan baking
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