Soft & Fluffy Vegan Gluten-Free Banana Bread Everyone Loves
Servings: 7
Ingredients
- Ripe bananas 3 medium – The spottier, the sweeter. Science.
- Gluten-free all-purpose flour 2 cups – Use a good baking blend.
- Ground flaxseed 2 tbsp – Aka flax eggs in disguise.
- Water 5 tbsp – To activate the flax magic.
- Coconut oil melted (½ cup) – Moisture hero.
- Maple syrup ⅓ cup – Natural sweetness, zero regret.
- Unsweetened plant milk ¼ cup – Almond, oat, soy—no drama.
- Baking soda 1 tsp – Lift-off achieved.
- Vanilla extract 1 tsp – Small but mighty.
- Cinnamon 1 tsp – Optional, but highly encouraged.
- Salt ¼ tsp – Balances the sweetness.
- Optional add-ins – Chocolate chips or walnuts emotional support.
Instructions
- Preheat your oven to 350°F (175°C). Yes, now.
- Make the flax eggs by mixing flaxseed and water. Let it thicken for 5 minutes.
- Mash the bananas in a large bowl until mostly smooth. Lumps are welcome.
- Add flax eggs, coconut oil, maple syrup, plant milk, and vanilla. Stir until glossy.
- Mix in flour, baking soda, cinnamon, and salt. Gentle stirring only—overmixing ruins vibes.
- Fold in add-ins if using. Chocolate chips = instant upgrade.
- Pour batter into a greased loaf pan and smooth the top.
- Bake for 50–60 minutes. Toothpick should come out mostly clean.
- Cool before slicing. I know. Do it anyway.