This Healthy Vegan Gluten-Free Banana Bread is made with brown rice flour and arrowroot starch and sweetened with maple syrup. A classic banana bread that is also nut-free and dairy-free!
Preheat the oven to 350 degrees Fahrenheit. Line an 8 ½ x 4 ½ loaf pan with parchment paper. Prepare your flax eggs and allow to sit for 4-5 minutes.
In a large bowl, add the melted coconut oil, mashed banana, maple syrup, vanilla extract, and flax eggs. Stir to combine. Add remaining ingredients and stir until mixture is evenly incorporated.
Transfer batter to prepared pan and bake for 55-60 minutes. A tester should come out with only a few crumbs. Allow bread to cool completely before slicing.
Notes
To store: Keep in an airtight container at room temperature for up to two days or store in the refrigerator for up to one week. To freeze: Wrap individual slices or the whole loaf tightly in plastic wrap. Place wrapped slices or the loaf in a resealable freezer bag or an airtight container. Store in the freezer for up to 3 months.