Gluten-Free Banana Bread
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch, Snack, Bread
Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
Serves: 1 loaf
  • 1½ cups mashed bananas (3-4 bananas mashed and measured)
  • ⅓ cup unsweetened almond milk, or other non-dairy milk
  • ⅓ cup melted coconut oil, or canola oil
  • 2 tablespoons maple syrup
  • ¼ cup aquafaba, whipped to stiff peaks with ⅛ teaspoon cream of tartar *See Notes
  • 1 tablespoon vanilla extract
  • ⅓ cup granulated sweetener (stevia, monk fruit, or coconut sugar) **See Notes
  • ½ cup oat flour ***See Notes
  • 1½ cups gluten-free flour blend
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts, plus extra for topping (optional)
  1. Preheat oven to 350°F, line a standard loaf pan with parchment paper and set aside.
  2. In a large bowl whisk together the mashed banana, coconut oil, almond milk, maple syrup, and vanilla. Whisk until combined. Note: if using the flax seed mixture explained in the notes, in place of the aquafaba, add it here.
  3. Add the dry ingredients and stir until combined and completely incorporated.
  4. If using the aquafaba, add the cream of tartar and whip with a electric hand mixer until stiff peaks form.
  5. Gently fold the aquafaba into the banana bread batter. Add the chopped walnuts and fold until just combined.
  6. Pour the batter into the prepared pan and smooth the top. Sprinkle with extra chopped walnuts as desired.
  7. Bake in the center of the over for 48-52 minutes, until golden brown and a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 15 minutes, before removing and transferring to a cooling rack to cool completely.
  9. Banana bread can be stored at room temperature in an air tight container or well wrapped with plastic wrap for 3-4 days.
* Aquafaba is gaining popularity quickly for its ability to replace eggs in baking. If you haven't used it before, its the water strained from a can of chickpeas. Make sure to buy organic chickpeas with no added salt. If you want to avoid aquafaba, you can mix 2 tablespoons of ground flax seeds with ¼ cup of warm water, stir until thick.
** Both stevia and monk fruit bake up well in this banana bread. Coconut sugar is a perfectly fine substitute and tolerable for most people with sugar sensitivities, just keep in mind it isn't a zero calorie sweetener if that's something you are monitoring.
*** You can make your own oat flour at home. Just add rolled oats to a blender or food processor and process until fine.
Nutrition Information
Serving size: 1/10 loaf Calories: 262 Fat: 14 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 31 g Sugar: 9 g Sodium: 132 mg Fiber: 3 g Protein: 5 g Cholesterol: 0 mg
Recipe by David D at