Eggless Banana Bread

Up til now, they’ve all been baked goods of the “full gluten” variety - having shared my Eggless Banana Bread Recipe , Eggless Banana Muffins Recipe, and - most recently - one for Eggless Banana Oatmeal Cookies.

So, time to get gluten free with it - First up, a flavorful banana bread!

This one joins my Gluten-Free Banana Bread and Gluten Free Blueberry Banana Bread.

Maybe I just need to play with it more, but I haven’t had the best luck with using flax eggs. Just not a fan of the texture that results.

That said, bananas can ALSO be used as egg replacers... and I find that simply using extra banana makes for the BEST eggless banana bread recipe.

This turns out a delicious banana bread, with a great texture. You’d never know it wasn’t regular banana bread, that it was missing eggs, or that it’s gluten free.

It’s just a really nice, moist bread with great flavour and the perfect texture - a super easy quick bread!

Anyway, let’s look at what you’ll need to make this egg free, gluten-free banana bread!

Ingredients

If you have been doing any of my gluten free baking recipes, you’ll find that this one uses pretty simple ingredients. The gluten free flours I use are ones that I consider pantry staples.

Anyway, some ingredient notes for you:

Overripe Bananas

As with my regular banana bread, to get the best results with this gluten free, egg-free banana bread recipe, use extra ripe bananas. I mean as spotty as possible, even blackened - anything short of actual fermentation or mold is great!

These will give the best banana flavor and moisture.

Oh, and pro tip - If you have bananas that are perfectly (over!) ripe for banana bread, but need to hold off on actually making your gluten free banana bread, just toss them in the freezer for a few hours. The peel will go black, the bananas will be perfect when thawed.

Gluten Free Flour Blend

As with all of my gluten-free baking, I use a simple gluten-free flour blend, customized to the recipe I’m making.

In this case, it’s simply Light Buckwheat Flour, Sorghum Flour, and Xanthan Gum.

These ingredients - in the proportions used - make for a fantastic taste and texture. I would not recommend substituting any of the “all purpose flour” blends out there, as they tend to taste and behave VERY differently.

Vegetable Oil

I use a vegetable oil when making any quick bread, these days.

I originally used melted butter, but stopped a few years back. I just find that oil gives it a better texture when the bread is room temperature or colder.

“Cakey” type baked goods made with butter can have a dry texture when served anything other than warm, and I like to be able to eat a slice of banana bread straight out of the oven.

Using oil is also more inclusive, as it renders the bread dairy-free.

Go for a more neutral flavoured oil, like vegetable oil, canola oil, or safflower oil, rather than something like peanut oil or olive oil.

You CAN use melted coconut oil, but it does firm up when cold - so it’ll have the same issue as butter.

All that said... feel free to use melted butter (same amount), if you prefer.

Granulated Sugar

I usually use plain white sugar when making banana bread, but have used brown sugar and/or coconut sugar in a pinch.

Go with what you like!

Add Ins

You can customize this basic recipe with add-ins.

I like to use a ton of raisins, and will usually use at least 1 cup of dark raisins.

As far as nuts go, I prefer chopped walnuts, but feel free to substitute it other types. I recommend using ½ – 1 cup of nuts, or ½ cup each of nuts and raisins.

Other options you can consider include chocolate chips, pepitas, and/or sunflower seeds. Use one add-in, or mix and match!

Everything Else

Rounding out this recipe, you will need:

Pure Vanilla Extract
Baking Soda
Baking Powder
Salt

Nothing really to add, here. Like I said, pretty basic ingredients!

How to Make Gluten Free Eggless Banana Bread

The full recipe is in the printable recipe card at the end of this post, here are the instructions with step-by-step photos included.

Preheat oven to 350 F. Grease 1 regular/large loaf pan, or line with parchment paper.

Add the oil (or melted butter) and vanilla to the mashed bananas, whisk to combine.

In a separate bowl, combine flours, baking soda, baking powder, salt, and xanthan gum.

Use a wooden spoon or rubber spatula to stir just until combined, with no obvious streaks of flour in the batter.

Bake for about 1 hour 20 minutes, or until crust is a rich golden brown, and knife inserted into middle of loaf comes out clean.

Once fully cooked, remove from oven and allow to cool for at least 15-20 minutes before cutting - if you’ve got that kind of patience!

Leftovers

Leftovers can be cooled to room temperature and wrapped in plastic wrap (either the whole thing, or as individual slices) or stored in an airtight container.

Will keep for up to a week in the fridge, best served at room temperature or warmer. Reheat in the microwave or toaster oven.

More Gluten-Free Breakfast & Brunch Recipes

Looking for more breakfast food recipes for the whole family? Here are some easy gluten free recipes to try:

Gluten-Free Apple Pancakes with Caramel Apple Topping
Gluten Free Bagels
Gluten Free Banana Muffins
Gluten-Free Banana Nutella Ebelskivers
Gluten Free Blackberry Muffins
Gluten-Free Blueberry Muffins
Gluten Free Cranberry Orange Bread
Gluten-Free Cranberry Walnut Muffins
Gluten Free Crepes
Gluten-Free French Onion Soup Tart
Gluten Free Lemon Drizzle Cake
Gluten-Free Lemon Mascarpone Ebelskivers
Gluten Free Mushroom Soup & Eggs on Toast
Gluten-Free Paska [Easter Bread]
Gluten Free Pop Tarts
Gluten-Free Pumpkin Bread
Gluten Free Pumpkin Muffins
Gluten-Free Sourdough Waffles
Gluten Free Zucchini Bread