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+ servings
A banana bread loaf in a pan.

Healthy Vegan Gluten-Free Banana Bread

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!
Course Breakfast, Snack
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 222kcal
Author Tessa


  • 2 flax eggs 2T ground flaxseed + 6T warm water
  • cup coconut oil melted and cooled
  • 1 ½ cups (290g) mashed overripe bananas (3 medium)
  • ½ cup maple syrup or honey room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup (152g) brown rice flour
  • cup (45g) arrowroot starch
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon


  • 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.


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. 


Calories: 222kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 203mg | Potassium: 221mg | Fiber: 2g | Sugar: 14g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg