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I still remember the first time I baked a gluten-free banana loaf that actually tasted like banana bread, with moist, slightly caramelized edges and a crackled top. This recipe is my go-to when I have three overripe bananas and a craving for something homey but allergy-friendly. It’s vegan and reliably tender thanks to yogurt and melted vegan butter, and the toasted pecans add a toasty crunch. If you enjoy gluten-free baking projects, you might also like my take on a classic gluten-free cherry pie for a brunch spread.
What makes this recipe special
This banana bread balances simplicity and texture, no fancy equipment, just good technique. The lemon juice keeps the bananas bright, the yogurt adds moisture without heaviness, and toasting the pecans prevents them from going soggy in the loaf. It’s fast enough for a weeknight bake and comforting enough for weekend company. I often halve the loaf to test tweaks; every time the crumb stays reliably tender.
I make this loaf whenever I want a crowd-pleasing, allergy-friendly snack that still tastes rich and buttery.
I also pair it with savory mains on casual Sunday dinners, like a hearty meatloaf with the best sticky glaze, when guests don’t need everything to be vegetarian.
The cooking process explained
Start by warming your oven (middle rack) and preparing the loaf tin so you can pour the batter straight in. Mash the bananas, and mix them with lemon juice and the room-temperature wet ingredients until shiny and slightly aerated. Whisk the dry ingredients separately to evenly distribute leaveners and spices, then combine with the wet until smooth; avoid overmixing. Fold in chopped, toasted pecans for crunch, transfer to the lined pan, and bake until golden and springy. Cool briefly in the pan, then finish cooling on a rack so the crumb sets before slicing.
What you’ll need
- 3 medium bananas, finely mashed
- 1 tbsp lemon juice
- 115 g (1 stick, 1/2 cup) vegan butter, melted and cooled until warm
- 150 g (3/4 cup) light brown sugar
- 40 g (3 tbsp) unsweetened plain or Greek‑style vegan yoghurt, room temperature
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
- 240 g (2 cups) plain gluten-free flour blend
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp xanthan gum (omit if your gluten-free flour blend already contains xanthan gum)
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 90–120 g (3/4–1 cup) toasted pecans, chopped
Ingredient notes and substitutions:
- Use very ripe bananas (lots of brown speckles) for maximum sweetness and banana flavor.
- If you prefer oil-free, swap the melted vegan butter for neutral oil and replace the yogurt with 3 tbsp of unsweetened applesauce.
- If your GF flour blend contains xanthan gum, do not add too much; it creates a gummy texture.
- Toast pecans briefly in a dry pan or 350°F oven until fragrant (3–6 minutes) for the best crunch and flavor.
Step-by-step instructions
- Preheat and prepare: Move the oven rack to the middle position and preheat to 375°F (190°C). Line a 2 lb / 900 g (9×5-inch / 23×13 cm) loaf tin with parchment.
- Combine bananas and acid: In a large bowl, mash the bananas well and stir in 1 tbsp lemon juice. This brightens the flavor and slows browning.
- Add wet ingredients: Add melted, warm vegan butter, light brown sugar, yogurt, and vanilla to the mashed bananas; whisk until smooth and slightly glossy.
- Whisk dry ingredients: In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum (if using), salt, cinnamon, and nutmeg until evenly mixed.
- Combine wet and dry: Pour the dry mix into the wet and whisk gently until a smooth batter forms with no visible flour pockets; stop once combined to avoid overworking.
- Fold in nuts: Fold in the chopped toasted pecans with a spatula until evenly distributed; reserve a few for the top if you like a decorative finish.
- Transfer to pan: Spoon the batter into the prepared loaf tin and smooth the top. Scatter reserved pecans over the surface if using.
- Bake: Bake at 375°F (190°C) for 1 hour to 1 hour 10 minutes. The loaf should be well risen and golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs. The top will spring back lightly when pressed.
- Cool: Let the loaf cool in the tin for 10 minutes, then lift it out and finish cooling on a wire rack to room temperature before slicing (this prevents a gummy crumb).
Best ways to enjoy it
Slice warm for melting, butter-like bites; the texture is at its most tender right out of the oven. For a brunch board, serve slices with plain vegan yogurt, fresh berries, and a smear of nut butter. For a savory balance, try serving a slice alongside something rich and green like the best creamed spinach recipe on a relaxed weekend menu. Toast slices lightly and top with mashed avocado and flaky salt for a modern breakfast.
How to store and freeze
- Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 2 days. Keep it out of direct heat.
- Refrigerator: Store in an airtight container for 3–4 days; refrigeration slows staling but can firm the crumb. Bring to room temperature or reheat before serving.
- Freezer: Wrap in two layers (plastic then foil) or freeze sliced between parchment for up to 3 months. Thaw at room temperature or warm in a 325°F (160°C) oven for 10–15 minutes.
- Food safety: cool completely before wrapping to avoid condensation and potential surface spoilage. Discard if you see mold or smell sour off-odors. When reheating, warm until steaming through (internal temp ~165°F / 74°C) to ensure palatability.
Pro chef tips
- Measure flour by weight for consistent results—240 g is reliable across different GF blends.
- Don’t skip toasting the pecans; it transforms their flavor and prevents sogginess.
- Room-temperature yogurt integrates more smoothly; cold yogurt can cause clumps.
- If your batter seems very stiff, add 1–2 tbsp dairy-free milk—batter should pour slowly but hold its shape.
- Rotate the pan once during baking if your oven has hot spots, but only after the first 30 minutes to avoid collapse.
- If the top browns too fast, tent loosely with foil for the last 15–20 minutes.
Creative twists
- Chocolate-pecan: Fold in 3/4 cup dairy-free chocolate chips for a dessertier loaf.
- Nut-free: Replace pecans with toasted pumpkin seeds or omit nuts and add 1/2 cup shredded coconut.
- Citrus-scented: Add 1 tsp grated orange zest to the wet mix for bright notes.
- Maple-walnut: Swap light brown sugar for 120 g pure maple syrup (reduce vegan butter by 1 tbsp), and use walnuts instead of pecans.
- Spiced-up: Increase cinnamon to 1 tsp and add 1/4 tsp ground ginger for a warming loaf.
Your questions answered
Q: Can I use regular (wheat) flour instead of gluten-free?
A: Yes, you can substitute 240 g of plain all-purpose flour. Reduce xanthan gum to zero if using wheat flour. Watch baking time closely; it may need a few minutes less.
Q: Can I make the batter ahead?
A: You can mix the batter and refrigerate it covered for up to 24 hours; bring it to room temperature before baking, and expect an extra 5–10 minutes of bake time.
Q: How do I make this nut-free for school lunches?
A: Omit pecans and replace with an equal volume of toasted seeds (pumpkin or sunflower) or 1/2 cup unsweetened shredded coconut.
Q: Will the loaf be sweet enough with less sugar?
A: You can reduce sugar by up to 25% with minor texture changes. The bananas add natural sweetness, but the crumb will be denser.
Q: How do I know when the loaf is done?
A: Look for a golden-brown top that springs back lightly when pressed; an inserted toothpick should come out clean or with a few moist crumbs.
Enjoy this reliable, comforting loaf. It’s one of those recipes that rewards small tweaks, and it freezes beautifully so you can pull out a slice any time.
Gluten-Free Banana Bread
Ingredients
Wet Ingredients
- 3 medium bananas, finely mashed Use very ripe bananas for maximum sweetness.
- 1 tbsp lemon juice Brightens the flavor and slows browning.
- 115 g vegan butter, melted and cooled until warm
- 150 g light brown sugar
- 40 g unsweetened plain or Greek-style vegan yoghurt, room temperature
- 1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)
Dry Ingredients
- 240 g plain gluten-free flour blend Measure by weight for consistency.
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp xanthan gum Omit if your gluten-free flour already contains xanthan gum.
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Add-ins
- 90–120 g toasted pecans, chopped Toast in a dry pan or oven for best flavor and crunch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a loaf tin by lining it with parchment paper.
- In a large bowl, mash the bananas well and stir in the lemon juice.
- Add the melted vegan butter, brown sugar, yogurt, and vanilla to the bananas; whisk until smooth.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, xanthan gum (if using), salt, cinnamon, and nutmeg.
- Pour the dry ingredients into the wet and whisk gently until just combined, avoiding overmixing.
- Fold in the chopped toasted pecans with a spatula.
- Transfer the batter into the prepared loaf tin and smooth the top.
Baking
- Bake for 1 hour to 1 hour 10 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the loaf cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
