This easy vegan gluten free banana bread is the best combo ever. Packed with bananas and peanut butter and finished with a vegan dark chocolate glaze. This Gluten Free Peanut Butter Banana Bread is so easy to make with simple ingredients. And since it is vegan, no need to wait for ingredients to come to room temperature.
This vegan gluten free banana bread with dark chocolate glaze is made without vegan egg substitutions such as flax eggs or aquafaba. IF peanut butter isn’t your thing, feel free to use sunflower butter or almond butter instead.
Make sure to also check out my Easy One Bowl Banana Bread Recipe
- Recipe Ingredient Notes
- Kitchen Equipment needed to make vegan banana bread
- How to make Vegan Gluten Free Banana Bread
- Vegan Dark Chocolate Glaze
- Variations of Vegan Gluten Free Banana Bread
- FAQ about Vegan Gluten Free Banana Bread
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I tested this vegan gluten-free banana bread recipe with my own Gluten-Free Flour Blend as well as Bob’s Red Mill 1 – to 1. Each blend of gluten-free flours worked beautifully in this recipe. If you plan on using a different brand, I highly recommend containing several different flours as well as a binder like xanthan gum. This recipe has not been tested with almond flour (almond meal) or coconut flour.
Peanut Butter: The key ingredient for this gluten-free banana bread is definitely peanut butter. It not only replaces part of the fat but also the eggs. I prefer baking with “conventional” peanut butter such as Jif or Skippy. Conventional peanut butter is made with fully hydrogenated vegetable oils, which help stabilize the peanut butter and prevent it from separating. In my opinion, it’s more reliable in baking than natural peanut butter (which is perfect for snacking!).
Vinegar: The added vinegar activates sodium bicarbonate found in the baking soda which helps the gluten-free vegan banana bread rise. So don't skip this ingredient. Apple Cider Vinegar or White Vinegar works perfectly.
Neutral Oil: I recommend using a neutral oil such as canola, grapeseed, or olive oil in this simple recipe for gluten-free peanut butter banana bread.
Bananas: I like to use ripe, brown bananas, with a lot of brown spots but aren’t mushy. You can also use frozen bananas for this recipe for Gluten-Free Peanut Butter Banana Bread. To freeze bananas, just place them with their peel in the freezer. When I am ready to use them, I place them in a bowl and allow for them to thaw at room temperature. They will release some liquid which you may discard.
Kitchen Equipment needed to make vegan banana bread
This gluten-free peanut butter banana bread recipe is very simple to make and doesn’t require any fancy equipment. You will a large bowl to mix the banana bread batter, a small bowl for the dry ingredients, a whisk, a rubber spatula, and a small offset knife. To mash the bananas, you can use a fork or a potato masher. You will also need an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard 8×4 loaf pan will work as well.
How to make Vegan Gluten Free Banana Bread
This easy vegan banana bread recipe is very simple to make. This recipe is written for an 8.4”x4.5”x4.1 Pullman Loaf Pan but a standard loaf pan will work as well.
Step 1: Preheat the oven to 350F. Line the loaf pan with parchment paper and set it aside. Make sure to leave some overhang which will help to remove the fully baked banana bread from the pan.
Step 2: In a medium bowl sift together the gluten-free flour, baking soda, and kosher salt. Set aside.
Step 3: In a large bowl combine the mashed, overripe bananas, both sugars, peanut butter, oil, vanilla extract, vinegar, and non-dairy milk. Whisk to combine.
Step 4: Add the dry ingredients to your wet ingredients and mix with a spatula until fully combined. While we don’t have to worry about building gluten, try not to overmix your batter.
Step 5: Transfer the gluten-free vegan peanut butter banana bread batter to the prepared loaf pan and use a spatula, spoon, or small offset to smooth it out evenly.
Step 7: Bake at 350F for 55-65 minutes, The loaf is done when it is golden brown and a toothpick or cake tester inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher.
Remove from the oven, and allow for the gluten-free vegan banana bread to cool in the loaf pan for 10-15 minutes. Remove it from the loaf pan and transfer it to a cooling rack to cool completely.
Vegan Dark Chocolate Glaze
Bananas, Peanut Butter, and Chocolate are a classic combo. While this gluten-free vegan peanut butter banana bread is delicious as is, I love topping it with a simple vegan chocolate glaze.
To make the glaze combine powdered sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt in a small bowl. Add your non-dairy milk of choice and whisk until smooth. Be careful when adding the liquid. Start by adding only 1 tablespoon of milk and add more as needed.
Pour the glaze over the fully cooled gluten-free vegan banana bread. Decorate with peanuts and flaky sea salt if you like. For the best result, allow the glaze to sit for 10-15 minutes before cutting.
Store the vegan banana bread in an airtight container at room temperature for 2-4 days. If you live in a warm, humid climate I recommend storing it in the fridge. This bread can also be frozen for up to 3 months.
Variations of Vegan Gluten Free Banana Bread
This vegan banana bread can not only be made with peanut butter (crunchy or smooth) but also works with almond butter and sunflower seed butter. This is especially great news if you are allergic to peanuts.
If you like, you can add vegan chocolate chips to your vegan banana bread. Or chopped-up nuts. For a very indulgent treat, you could even add some chopped-up peanut butter cups to the banana bread batter before baking.
FAQ about Vegan Gluten Free Banana Bread
Can I make this recipe with All Purpose Flour?
Yes. Replace the Gluten-Free Flour with 270 grams of All-Purpose Flour.
Which non-dairy milk do you recommend?
Personally, I love baking with almond milk or oat milk. Please make sure when using oat milk it is indeed made with certified gluten-free oats. Other non-dairy options are coconut milk or soy milk.
What is a Pullman loaf pan?
A Pullman loaf pan is a rectangular-shaped pan with straight sides which allow loaf bread, like this delicious quick bread, to rise taller without collapsing.
Can I freeze my gluten free peanut butter banana bread?
After you cooled your loaf completely, you can either freeze it by the entire loaf, the half loaf, or by the slice. Personally, I prefer freezing it by the slice since then I can just grab one slice, defrost it at room temperature and enjoy. Wrap each slice in plastic and place it in a ziplock bag. Freeze up to 3 months.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
Gluten Free Vegan Peanut Butter Banana Bread
This easy recipe for gluten free vegan peanut butter banana bread is loaded with peanut butter flavor. Topped with a vegan dark chocolate glaze, this is every peanut butter's dream come true.
Gluten Free Vegan Banana Bread
- 285 grams gluten free multipurose flour
- 1 ⅛ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- 350 grams ripe, mashed bananas
- 100 grams light brown sugar
- 40 grams granulated white sugar
- 125 grams peanut butter
- 65 grams neutral oil
- 65 grams non-dairy milk
- 2 teaspoons vanilla extract
- 2 teaspoons vinegar
Vegan Dark Chocolate Glaze
- 90 grams powdered sugar
- 10 grams dutch processed cocoa powder
- pinch of salt
- 1-1 ½ teaspoons non dairy milk
- ½ teaspoon vanilla extract
How to make Gluten Free Chocolate Banana Bread
- Preheat the oven to 350°F.
- Line your loaf pan with parchment paper and set it aside. Make sure to leave some overhang which will help to remove the fully baked banana bread from the pan.
- In a medium bowl sift together the gluten-free flour, baking soda, kosher salt, and cinnamon. Set aside.
- In a separate bowl combine the mashed bananas, both sugars, peanut butter, neutral oil, non-dairy milk, vinegar and vanilla. Using a whisk, combine until smooth
- Add the dry ingredients to the wet ingredients. Using a flexible spatula mix until flour is fully incorporated.
- When your oven is fully preheated, bake your gluten-free peanut butter banana bread for 55-65 minutes or until a tester comes out clean.
- Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Vegan Dark Chocolate Glaze
- To make the glaze, combine powdered sugar, cocoa powder, 1 tablespoon of milk, and vanilla in a bowl and whisk until smooth. IF the glaze is too thick, please add some additional milk. I recommend starting with 1 teaspoon to see if it will thin out. You can always add more milk/liquid if needed.
- Allow for the dark chocolate glaze to sit for a few minutes before pouring it over the fully cooled banana bread (which has been removed from the loaf pan). Decorate with salted roasted peanuts and flaky sea salt if you like.
- The ganache topping will need a few minutes until it is set and you can cut the bread.
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Amount Per Serving: Calories: 305
Calories are a guestimate.
an I swap out regular flour for the gluten free flour ? I am assuming so.
hello Kim, yes - to make this vegan gluten-free peanut butter banana bread with "regular" flour, just use 270 grams all-purpose flour
Megan Levonyak says
This recipe is ridiculously good. I've NEVER had a vegan + GF treat that tasted like "the real thing" until trying this banana bread recipe. I made a dozen muffins out of this batter and they looked so cute with the chocolate glaze on top. They'd also be perfect without the chocolate!
Megan, This makes my heart so happy. I am so glad you love this gluten free vegan banana bread
Jamie G says
I had some overripe bananas ans this was the perfect recipe! I used regular milk as I am not vegan but otherwise no subs. The Pullman pan is a game changer. My breads always deflate and this one stayed nice and tall!