Vegan Gluten Free Banana Bread
Makes: 1 8-inch loaf; about 8 slices
Banana Bread:
  • 1½ cups gluten free flour such as Bob's Red Mill 1 to 1 Baking Flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large or 4 medium dead ripe bananas - no green! Must have black spots, preferably all over
  • ½ cup sugar or organic evaporated cane sugar
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
Topping (optional):
  • 1 tablespoon sugar or organic evaporated cane sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons sunflower seeds
  1. Position rack in center of oven. Preheat oven to 350°F. Coat an 8-inch loaf pan with nonstick spray, line the bottom and short ends with a strip of parchment paper (allowing ends to overhang) and spray parchment too. Set aside,
  2. Whisk together the flour, baking powder, baking soda and salt in a small bowl to aerate and combine; set aside.
  3. In a larger bowl mash the bananas along with the sugar using a potato masher until broken down but still a little chunky. Stir in oil and vanilla until combined.
  4. Add dry mix to wet and stir just until combined (I like using a large silicone spatula). Scrape into prepared pan.
  5. For the Topping, stir the sugar and cinnamon together, then toss in the sunflower seeds. Sprinkle this mixture evenly over the raw batter, if using.
  6. Bake for about 45 minutes then turn oven down to 325°F and continue to bake for about 10 to 15 minutes more or until a bamboo skewer inserted in the center comes out clean. Cover loosely with aluminum foil if the loaf is browning too quickly.
  7. Cool pan on rack for about 20 minutes, then unmold and cool loaf on rack. The bread slices best the next day. Store at room temperature, wrapped with plastic wrap, for up to 3 days. You can refrigerate it as well, but the texture will dry out a bit.
Recipe by Bakepedia at