Paul Turcotte

Gluten & Oil Free Banana Bread 

4 from 1 vote
This vegan banana bread is gluten, dairy and oil-free. A plant-based version of the classic, quick, moist, tender, and intensely flavorful bread that relies on ripe fruit for structure and sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8 1" slices
Course: Breakfast, Snacks
Cuisine: American, Gluten-Free
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups gluten-free flour blend
  • 1/3 cup coconut sugar Or 1/2 cup finly chopped dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch fine sea salt
  • ⅓ cup applesauce instead of coconut oil
  • 1 tsp vanilla extract
  • 3 bananas overripe ot thawed frozen

Equipment

  • 1 Loaf pan

Method
 

  1. Preheat oven to 350 degrees F. Grease your loaf pan if needed.
    In a medium-sized mixing bowl, mash bananas, add applesauce and vanilla extract, and mix again. 
  2. Add the flour, sugar, baking soda, baking powder, and salt, and mix well, but do not over-mix; just until the flour is combined. A few lumps are ok. If the mixture seems dry and too thick, add milk.
  3. Place batter into a loaf pan. Bake for about 50 minutes. Use the toothpick test in the center of the loaf. If it comes out clean, it should be ready. If so, remove from oven and let cool for 10 min before slicing.

Notes

Using dates instead of sugar: finely chop the dates and add them in with all the ingredients. Use about 1/3 – 3/4 cup of dates (depending on how sweet you like it).
Options:
Chopped pecans or walnuts ⅓ to ½ cup
1 tsp of cinnamon to the dry ingredients.
Chocolat chips or coconut flakes
Topping: ½ tsp coconut sugar and cinnamon mixed with chopped nuts, sprinkled, and pressed lightly into the dough.
Paul Turcotte

Gluten & Oil Free Banana Bread 

4 from 1 vote
This vegan banana bread is gluten, dairy and oil-free. A plant-based version of the classic, quick, moist, tender, and intensely flavorful bread that relies on ripe fruit for structure and sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 8 1″ slices
Course: Breakfast, Snacks
Cuisine: American, Gluten-Free
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups gluten-free flour blend
  • 1/3 cup coconut sugar Or 1/2 cup finly chopped dates
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 pinch fine sea salt
  • ⅓ cup applesauce instead of coconut oil
  • 1 tsp vanilla extract
  • 3 bananas overripe ot thawed frozen

Equipment

  • 1 Loaf pan

Method
 

  1. Preheat oven to 350 degrees F. Grease your loaf pan if needed.
    In a medium-sized mixing bowl, mash bananas, add applesauce and vanilla extract, and mix again. 
  2. Add the flour, sugar, baking soda, baking powder, and salt, and mix well, but do not over-mix; just until the flour is combined. A few lumps are ok. If the mixture seems dry and too thick, add milk.
  3. Place batter into a loaf pan. Bake for about 50 minutes. Use the toothpick test in the center of the loaf. If it comes out clean, it should be ready. If so, remove from oven and let cool for 10 min before slicing.

Notes

Using dates instead of sugar: finely chop the dates and add them in with all the ingredients. Use about 1/3 – 3/4 cup of dates (depending on how sweet you like it).
Options:
Chopped pecans or walnuts ⅓ to ½ cup
1 tsp of cinnamon to the dry ingredients.
Chocolat chips or coconut flakes
Topping: ½ tsp coconut sugar and cinnamon mixed with chopped nuts, sprinkled, and pressed lightly into the dough.

I began my plant-based journey to health and happiness in 2012, with low expectations and poor health. Surprising and rapid results sparked a desire to help others believe in their own power to improve health and avoid disease through food choices that lead to a longer, vibrant, and compassionate lifestyle. Learn more…

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Categories: Breakfast, Gluten free, Plant-Based Recipes, Snacks

Leave A Comment

  1. Paul Turcotte May 7, 2026 at 12:20 pm - Reply

    4 stars
    Excellent texture!

Recipe Rating




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