Gluten Free Vegan Banana Bread

Total Time
Prep 10 mins
Cook 45 mins

This bread is gluten free, vegan (no eggs or dairy), and allergy friendly (no corn, soy, or peanuts, and tree nuts are optional). I created this one after much experimentation with gluten free flours and I like this combination the best. Either flour can be substituted for an equivalent amount of teff flour or sorghum flour and it still comes out fine. This also makes excellent muffins, baked for 25-30 minutes at 375F.

Ingredients Nutrition


  1. Combine rice flour, millet flour, sugar, flax seed, cinnamon, baking powder, guar gum, and salt in a large mixing bowl.
  2. Stir in bananas and water or milk. Stir well with a spoon, or beat with a mixer for a minute or so.
  3. Pour into a greased 8 x 8 square pan or a loaf pan, and bake at 350F for 45-60 minutes, or until the center is set.
  4. Allow to cool in pan.
  5. Cut into squares (like cornbread) if made in the square pan, or slice into slices, when cool.


Most Helpful

I made this recipe exactly as written(no nuts), it only took 45 mins to bake, and the consistency was very good. The bread held together very well, and the only thing i would change is possibly adding a half a cup of sugar instead of a 1/3 cup, because it wasn't quite sweet enough (possibly my bananas weren't ripe enough??) but I would suggest this recipe as it was very good.

dragonflame08 November 08, 2009

Pretty good, although I made enough changes that it might deserve it's own recipe. First of all, I used 1/8 cup brown sugar and 1/4 cup honey to sweeten the bread. I skipped the flax seeds altogether. I also used skim milk and decreased the amount to 1 1/8 cups. I did use the recommended brown rice/millet flour combo though. I ate four slices fresh out of the oven! It was that good. This bread went absurdly well with some homemade apple butter.

Andrew Mollmann April 10, 2009

This recipe is really good. The texture of the bread (I've made muffins several times) is pleasant, there is no fat and hardly any sugar in them, which is a BIG plus! I substituted all purpose GF flour for the rice flour to get rid of the slight rice flour aftertaste (but then I'm pretty particular about that). Bread mix (containing guar or xanthan gum) works very well too. I have used lactose free milk, almond milk, coconut milk, more cinnamon, cinnamon combined with anise, and they turned out great every time.

Suzy mom to 2 December 13, 2008

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