Marina's Gluten-Free, Vegan Banana Bread

Marina Nevyarovskiy
A gluten-free, easily top 8 allergen-free banana bread recipe.
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Course Snack
Cuisine American
Servings 24
Calories 130 kcal


  • cups gluten-free flour *
  • 2 tablespoons baking powder
  • 1 teaspoon cinnamon
  • ½ cup cooking oil **
  • ½ cup sweetener of your choice ***
  • 4 ripe bananas
  • 4 eggs or equivalent egg replacer ****
  • ¼ cup frozen cranberries (optional)
  • ¼ cup Enjoy Life chocolate chips (optional)


  • Pre-heat oven to 350°F.
  • Mix together flour, baking powder and cinnamon in a bowl. Set aside.
  • Mix oil & sugar/syrup in a separate bowl.
  • Stir in eggs or pre-mixed egg replacer and mashed bananas.
  • Add wet ingredients to the flour mix and combine, mix well.
  • Pour into greased loaf pans (2 regular or 4 mini). Decorate with chocolate chips and/or cranberries.
  • Bake for about 35-40 min until ready, you can insert a toothpick to check.
  • Let them cool, slice them and freeze. They store well frozen.


  • * for gluten-free flour Marina uses 1 1/2 cup Bob’s Red Mill 1:1 all purpose GF and 1 cup organic white rice flour
  • ** Marina uses avocado oil
  • ***. Marina used honey and maple syrup
  • **** Marina used Ener-G egg replacer


Calories: 130kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 90mgPotassium: 100mgFiber: 2gSugar: 7gVitamin A: 50IUVitamin C: 2mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 95mgFolate: 10µgIron: 1mgZinc: 1mg
Keyword gluten-free
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