1-Bowl Vegan Gluten-Free Banana Bread
Make delicious 1-bowl vegan gluten-free banana bread in under 90 minutes. Simple, nourishing, and perfect for busy families. Try this beginner-friendly recipe today!
You know that feeling when you’ve got overripe bananas sitting on your counter and zero energy for complicated recipes? Yeah, I’ve been there too. This 1-bowl vegan gluten-free banana bread changed my weeknight routine—no fancy equipment, no endless ingredient lists, just one bowl and about 15 minutes of actual work.
Whether you’re new to the gluten-free world or juggling a million things for your family, this easy gluten-free vegan bread is designed with you in mind.
The beauty of this recipe is how it comes together in a single bowl, which means less cleanup and more time doing literally anything else. I love that it’s naturally vegan, naturally nourishing, and absolutely foolproof—even if baking isn’t your strongest skill. Man, oh man, the smell of this baking is reason enough to make it.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Flax egg* | 1 batch (1 Tbsp flaxseed meal + 2.5 Tbsp water) |
| Ripe bananas | 3 medium (about 1.5 cups or 425 g) |
| Unsalted almond butter | ¼ heaping cup |
| Avocado oil | 3 Tbsp (or melted coconut oil) |
| Coconut sugar | ½ cup (or organic brown sugar) |
| Maple syrup | 2–3 Tbsp (or agave/coconut nectar) |
| Sea salt | ½ tsp |
| Unsweetened almond milk | ¾ cup (or dairy-free alternative) |
| Baking powder | 1 Tbsp |
| Almond meal | 1 ¾ cup |
| Gluten-free flour blend* | 1 ¼ cup |
| Gluten-free oats | 1 ⅓ cup |
| Chopped raw walnuts | ½ cup |
*See substitutions below for alternatives.
Instructions
Step 1: Set up and prep
Preheat your oven to 350°F (176°C) and line a loaf pan with parchment paper or give it a light grease. This little prep work means you’ll be sliding your vegan gluten-free banana bread into the oven in no time.
Step 2: Make your flax egg
Combine the flax egg ingredients in a large mixing bowl and let it sit for 5 minutes—this is your binder magic happening. The mixture will thicken slightly and look almost gelatinous, which is exactly what you want for this 1-bowl banana bread.
Step 3: Mash those bananas
Peel your ripe bananas and add them to the flax egg. Mash everything together with a fork until pretty smooth—you want minimal banana chunks, though a few tiny pieces are perfectly fine. This should take about a minute or so of gentle mashing.
Step 4: Add wet ingredients
Pour in your almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk. Whisk everything together until well combined and smooth. You should see no streaks of almond butter or dry spots—this creates the moist, tender crumb you’re after.
Step 5: Fold in dry ingredients
Sprinkle the baking powder, almond meal, gluten-free flour blend, and gluten-free oats over the wet mixture. Stir gently with a spatula or wooden spoon until just combined—don’t overmix, or your gluten-free vegan bread might turn tough. The batter should look thick but still pourable.
Step 6: Add walnuts and pour
Toss in half the walnuts and stir to distribute throughout. Pour the batter into your prepared loaf pan and smooth the top with a spoon. Scatter the remaining walnuts on top for a gorgeous, nutty finish.
Step 7: Bake until golden
Slide the pan into your oven for 1 hour to 1 hour 15 minutes. Your vegan gluten-free banana bread is done when the loaf feels firm, the top is crackly and golden brown, and a toothpick or knife inserted in the center comes out clean or with just a few crumbs. Trust your nose too—it’ll smell absolutely incredible.
Step 8: Cool with patience
Let the loaf rest in the pan for 10 minutes, then carefully loosen the sides with a knife or pull up on the parchment paper to transfer it to a cooling rack. Let it cool completely before slicing, or it’ll be tender and crumbly. Trust me—waiting overnight makes it even better and easier to cut.
Substitutions
Using different nut or seed butters
Don’t have almond butter on hand? This 1-bowl vegan gluten-free banana bread works beautifully with peanut butter, tahini, sunflower seed butter, or cashew butter. Use the same amount and expect equally delicious results—each adds its own subtle flavor to your gluten-free vegan bread.
Swapping oils
Avocado oil and coconut oil are my go-tos, but you can also use melted ghee, olive oil, or grapeseed oil. Keep the amount the same—the fat content is what creates that tender crumb in your vegan gluten-free banana bread.
Sugar alternatives
Coconut sugar and brown sugar are interchangeable in this recipe. You can also try date paste, maple syrup (use a bit less liquid elsewhere), or even monk fruit sweetener if you’re watching your sugar intake. The texture of this 1-bowl banana bread remains consistent.
Gluten-free flour blends
Different blends work, but I’ve had the best results with ones that include xanthan gum or psyllium husk. If your blend doesn’t have a binder, add ¼ tsp xanthan gum to your dry ingredients for better structure in this gluten-free vegan bread.
Milk swaps for your vegan gluten-free banana bread
Almond milk, oat milk, rice milk, hemp milk, or cashew milk all work beautifully. Use the same amount and choose unsweetened varieties to control the sweetness of your 1-bowl vegan gluten-free banana bread.
Nut-free version
Replace the almond butter with sunflower seed butter, and use sunflower seeds instead of walnuts. Swap almond meal for additional gluten-free oats or a nut-free flour blend for a completely safe easy gluten-free vegan bread.
Looking for other beginner-friendly baked goods? Try our complete gluten-free cookie collection for more simple, nourishing treats your whole family will enjoy,Want to expand your gluten-free bread repertoire? Explore our beginner-friendly baking tips to master different styles and techniques for all your homemade bread needs.
Troubleshooting
The top is too dark, but the inside isn’t done
This happens! Cover your loaf loosely with foil halfway through baking to slow down browning while the interior finishes cooking. Your vegan gluten-free banana bread should still bake for the full time, just with a protective cover.
My bread is too dry
This usually means it baked a bit too long or your oven runs hot. Try reducing baking time by 5–10 minutes next time, and double-check with a toothpick at the 55-minute mark. Also, check that your almond meal isn’t old or rancid, as this affects moisture in your 1-bowl banana bread.
The center is raw or gooey
Your oven might run cool, or the loaf pan might be too thick. Bake for the full 1 hour 15 minutes, and if needed, add another 5 minutes. Use an instant-read thermometer—the interior should reach 200°F for perfectly baked gluten-free vegan bread.
Bread is crumbly or falling apart
Make sure your flax egg has fully thickened (at least 5 minutes rest), and don’t skip the baking powder. Well, sometimes older flaxseed meal doesn’t thicken properly, so if it’s been in your pantry forever, that might be your culprit for a crumbly 1-bowl vegan gluten-free banana bread.
It sinks in the middle
This usually means the oven door was opened too early or too often. Let it bake undisturbed until at least the 55-minute mark before checking your vegan gluten-free banana bread. Opening the door releases heat and causes uneven baking.
Storage & Meal Prep
Room temperature storage
Keep your finished loaf covered in an airtight container or wrapped in foil at room temperature for up to 4–5 days. The crumb actually improves after a day or two, making your 1-bowl vegan gluten-free banana bread even more tender and flavorful. Slice before storing if you plan to grab pieces throughout the week.
Freezing your easy gluten-free vegan bread
Slice the cooled loaf, layer the slices with parchment paper in a freezer-safe container, and freeze for up to 1 month. This is a game-changer for busy families—pop a slice in the toaster oven whenever you need a quick, nourishing snack or breakfast. Your vegan gluten-free banana bread thaws beautifully and tastes almost freshly baked.
Meal prep strategy
Make two loaves at once on a weekend, slice and freeze them, and you’ve got grab-and-go breakfasts sorted for weeks. This gluten-free vegan bread is perfect for busy mornings when you don’t have time to cook. Reheat in the microwave for 20–30 seconds or in a toaster oven until warm and tender.
Serving Suggestions & Pairings
Simple and classic
Serve a warm slice of your 1-bowl vegan gluten-free banana bread with a cup of tea or coffee for a cozy breakfast moment. The natural sweetness means it needs no toppings, though a tiny drizzle of almond butter on the side is always nice.
Add a creamy layer
Spread a thin layer of coconut cream, dairy-free yogurt, or cashew butter on a warm slice of your gluten-free vegan bread for extra richness. This combo makes a satisfying breakfast or afternoon snack that keeps you full for hours.
With fruit and beverages
Pair a slice with fresh berries, sliced peaches, or apple slices to add brightness and texture. A smoothie on the side turns this vegan gluten-free banana bread into a complete, nourishing meal.
Holiday gatherings
Bring this 1-bowl vegan gluten-free banana bread to Thanksgiving potlucks or family holiday breakfasts—everyone eats it, and nobody needs to worry about gluten. It’s a quiet hero of easy gluten-free vegan bread that fits into any celebration.
Variations & Dietary Adjustments
Kid-friendly version
Skip the walnuts on top if your little ones prefer a smoother texture, or chop them finely and mix them into the batter. Kids often love this gluten-free vegan bread because it’s naturally sweet, and they can help mash the bananas—making them feel like kitchen helpers.
Chocolate chip edition
Add ½ cup dairy-free chocolate chips to the batter after combining the dry ingredients in your 1-bowl vegan gluten-free banana bread. Fold them in gently to distribute evenly, and you’ve got a dessert-like treat that still feels wholesome.
Cinnamon spice twist
Add 1 tsp ground cinnamon, ½ tsp ground nutmeg, and a pinch of ground ginger to the dry ingredients of your vegan gluten-free banana bread. These warm spices pair beautifully with banana and create a cozy, autumn-feeling easy gluten-free vegan bread even in summer.
Dairy-free yogurt topping variation
If serving immediately, top a slice of your 1-bowl vegan gluten-free banana bread with a dollop of dairy-free Greek yogurt and a sprinkle of granola. This adds protein and texture, making it feel like a more substantial breakfast than the gluten-free vegan bread alone.
Extra protein boost
Stir in 3–4 Tbsp of plant-based protein powder (vanilla or unflavored) to the wet ingredients if you want more staying power in your 1-bowl vegan gluten-free banana bread. This is especially great for athletes or anyone needing sustained energy throughout the morning.
For more guidance on baking with alternative flours, check out this expert baking science resource to understand how different gluten-free flour blends behave in recipes like your 1-bowl vegan gluten-free banana bread.
FAQs About 1-Bowl Vegan Gluten-Free Banana Bread
Can I make this recipe without a flax egg?
Absolutely! Use 1 ripe banana as your binder instead—it’ll add extra moisture and banana flavor to your 1-bowl vegan gluten-free banana bread. You might need to add an extra Tbsp or two of your gluten-free flour blend to achieve the right consistency, so adjust gradually.
How do I know my oven temperature is accurate?
Invest in an oven thermometer—they’re inexpensive and game-changing for reliable results with vegan gluten-free banana bread. Place it in your oven for 15 minutes before baking to get an accurate reading.
Can I double this recipe for two loaves?
Yes! Simply double all ingredients and bake two loaves side by side, adding 10–15 minutes to the baking time to ensure the centers are fully cooked. This is perfect for meal prep and freezing extra vegan gluten-free banana bread.
Why does my gluten-free banana bread taste slightly gritty?
This usually means your almond meal is too coarse or your gluten-free flour blend contains coarser starches. Try a finer almond meal next time or blend your dry ingredients in a food processor for a smoother 1-bowl vegan gluten-free banana bread.
What’s the difference between almond meal and almond flour?
Almond meal is made from blanched almonds and is slightly coarser, while almond flour is blanched and ground very finely. This recipe works best with almond meal for the texture we’re going for in your 1-bowl vegan gluten-free banana bread.
1-Bowl Vegan Gluten-Free Banana Bread
Equipment
- Loaf pan
- Parchment paper
- Large mixing bowl
- Fork
- Whisk
- Spatula or wooden spoon
- Cooling rack
- Toothpick or knife
Ingredients
Flax Egg & Base
- 1 batch Flax egg 1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (37 ml) water, mixed and rested 5 minutes
- 3 medium Ripe bananas about 1.5 cups or 425 g, peeled
Wet Ingredients
- ¼ cup heaping Unsalted almond butter or sub other nut or seed butter
- 3 Tbsp Avocado oil or melted coconut oil
- ½ cup Coconut sugar or sub organic brown sugar
- 2-3 Tbsp Maple syrup or sub agave nectar or coconut nectar
- ½ tsp Sea salt
- ¾ cup Unsweetened almond milk or other dairy-free milk such as rice or hemp
Dry Ingredients
- 1 Tbsp Baking powder
- 1 ¾ cup Almond meal ground from raw almonds
- 1 ¼ cup Gluten-free flour blend choose one with xanthan gum or psyllium husk
- 1 ⅓ cup Gluten-free oats
Toppings & Mix-ins
- ½ cup Chopped raw walnuts divided: half mixed into batter, half for topping
Instructions
- Step 1: Set up and prep — Preheat your oven to 350°F (176°C) and line a loaf pan with parchment paper or give it a light grease. This little prep work means you’ll be sliding your vegan gluten-free banana bread into the oven in no time.
- Step 2: Make your flax egg — Combine the flax egg ingredients in a large mixing bowl and let it sit for 5 minutes—this is your binder magic happening. The mixture will thicken slightly and look almost gelatinous, which is exactly what you want for this 1-bowl banana bread.
- Step 3: Mash those bananas — Peel your ripe bananas and add them to the flax egg. Mash everything together with a fork until pretty smooth—you want minimal banana chunks, though a few tiny pieces are perfectly fine. This should take about a minute or so of gentle mashing.
- Step 4: Add wet ingredients — Pour in your almond butter, avocado oil, coconut sugar, maple syrup, sea salt, and almond milk. Whisk everything together until well combined and smooth. You should see no streaks of almond butter or dry spots—this creates the moist, tender crumb you’re after.
- Step 5: Fold in dry ingredients — Sprinkle the baking powder, almond meal, gluten-free flour blend, and gluten-free oats over the wet mixture. Stir gently with a spatula or wooden spoon until just combined—don’t overmix, or your easy gluten-free vegan bread might turn tough. The batter should look thick but still pourable.
- Step 6: Add walnuts and pour — Toss in half the walnuts and stir to distribute throughout. Pour the batter into your prepared loaf pan and smooth the top with a spoon. Scatter the remaining walnuts on top for a gorgeous, nutty finish.
- Step 7: Bake until golden — Slide the pan into your oven for 1 hour to 1 hour 15 minutes. Your vegan gluten-free banana bread is done when the loaf feels firm, the top is crackly and golden brown, and a toothpick or knife inserted in the center comes out clean or with just a few crumbs. Trust your nose too—it’ll smell absolutely incredible.
- Step 8: Cool with patience — Let the loaf rest in the pan for 10 minutes, then carefully loosen the sides with a knife or pull up on the parchment paper to transfer it to a cooling rack. Let it cool completely before slicing, or it’ll be tender and crumbly. Trust me—waiting overnight makes it even better and easier to cut.
