Vegan White Chocolate Macadamia Banana Bread is the ultimate breakfast comfort food. This gluten-free treat marries the sweetness of ripe bananas with luxurious white chocolate and crunchy macadamia nuts, resulting in a moist and flavorful loaf that’s simple to prepare. Ideal for cozy mornings or even dessert!
Banana bread has a special place in the heart of comfort food lovers everywhere. It’s the kind of treat that reminds us of home, of lazy weekend mornings, and the simple joy of baking something with love. But when it comes to baking, especially with the added twist of being vegan and gluten-free, many feel a tad intimidated. The concerns? Getting that perfect moist texture, the right balance of flavors, and ensuring everything binds well without the usual suspects—eggs and gluten.
Enter our Vegan White Chocolate Macadamia Banana Bread. This isn’t just another banana bread recipe; it’s a celebration of how uncomplicated vegan and gluten-free baking can be. Making it at home is surprisingly simple and incredibly rewarding. With ingredients that are easy to find and steps that are straightforward to follow, it’s designed to inspire confidence in bakers of all skill levels.
We’ve melded the creamy goodness of vegan white chocolate, the crunch of macadamia nuts, and the natural sweetness of overripe bananas. The use of a 1:1 gluten-free all-purpose flour ensures that everyone can enjoy this delightful treat, regardless of dietary preferences or restrictions. And let’s not forget the subtle hints of cinnamon and nutmeg that add a layer of depth to each bite.
As always, this recipe is dairy-free, eggless, vegan and free from animal cruelty.
Have more brown bananas you need to get rid of? Try my Best Ever Vegan Banana Bread
Jump to:
- Why You’ll LOVE this Gluten Free Vegan White Chocolate Macadamia Banana Bread
- Ingredients and Substitutions
- Special Equipment
- Instructions
- Tips and Variations
- Top Tip: Avoid Overmixing the Batter
- Common Questions about Gluten Free Vegan Banana Bread
- Storage Instructions
- Vegan White Chocolate Macadamia Banana Bread (Gluten Free!)
- Related
Why You’ll LOVE this Gluten Free Vegan White Chocolate Macadamia Banana Bread
Exceptionally Moist and Flavorful: One of the greatest joys of this banana bread is its incredible moistness, a feat not always easily achieved in vegan and gluten-free baking. The overripe bananas ensure a naturally sweet base, while the vegan butter adds a richness that melts in your mouth, making every bite as flavorful as it is satisfying.
Unique Blend of Textures: From the creamy smoothness of the batter to the crunchy delight of macadamia nuts, this bread offers a symphony of textures. The vegan white chocolate chips melt slightly during baking, creating pockets of creamy sweetness that contrast beautifully with the nuts’ crunch.
Easy to Make: Despite its gourmet appeal, this banana bread is remarkably easy to make. The recipe simplifies vegan and gluten-free baking, proving that you don’t need to be a professional baker to whip up something deliciously sophisticated. It’s a straightforward, no-fuss recipe that yields consistent results.
Healthier Alternative: Not only is this banana bread vegan and gluten-free, but it also offers a healthier alternative to traditional banana bread recipes. It’s made with less processed ingredients and includes the natural sweetness of bananas, reducing the need for large amounts of added sugar. Plus, it incorporates nutrient-rich nuts, adding a nice boost of healthy fats and proteins.
Versatile and Customizable: This recipe is wonderfully adaptable. Whether you’re a fan of oat, soy, almond, or coconut milk, you can use your preferred plant-based milk to create the perfect loaf. Additionally, the recipe is forgiving enough to allow for adjustments according to taste or dietary needs, making it a versatile option for any kitchen.
Ingredients and Substitutions
- 1:1 Gluten-Free Flour: A key player in making this banana bread gluten-free without sacrificing texture. If you don’t have a 1:1 gluten-free flour, you can make your own blend with rice flour, potato starch, and xanthan gum, or use any other gluten-free flour blend that suits your dietary needs. I like using King Arthur Gluten Free Measure for Measure Flour.
- Granulated White Sugar & Light Brown Sugar: These sugars offer sweetness and moisture. The molasses in brown sugar adds flavor depth. For a less processed option, coconut sugar can replace both at a 1:1 ratio, though the flavor profile will be slightly different.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Overripe Bananas: The star ingredient that provides natural sweetness and moisture, essential for the bread’s texture.
- Vegan Butter: Adds richness and moisture. Coconut oil is a great alternative, offering a slightly different flavor but maintaining the moist texture.
- Plant-Based Milk: Adds to the bread’s moisture. Any non-dairy milk works here, so feel free to use what you have on hand. Just be mindful of sweetened vs. unsweetened varieties depending on your desired sweetness level. Options include oat milk, soy milk, almond milk, coconut milk, and macadamia nut milk.
- Vanilla Extract: Enhances the flavor. Almond extract can be used for a different flavor profile, or you could skip it in a pinch, though you’ll lose some depth of flavor.
- Baking Soda & Baking Powder: Leavening agents that help the bread rise. If you’re out of baking powder, you can use a mix of baking soda and cream of tartar. There’s no direct substitute for baking soda, so it’s best to have it on hand.
- Salt: Balances the overall flavor of the bread. Himalayan pink salt or sea salt can be used instead of table salt for a minor mineral boost.
- Cinnamon & Nutmeg: Adds warmth and spice. Pumpkin pie spice is a great alternative that complements the banana flavor well.
- Vegan White Chocolate Chips: Brings a creamy sweetness. Enjoy Life Mini White Baking Chips are my favorite. For a less sweet version, you could use vegan dark chocolate chips or omit them altogether for a simpler banana bread.
- Macadamia Nuts: Adds a crunchy texture and rich flavor. Walnuts or pecans can be used as a substitute, or you can omit nuts if you’re allergic or prefer a nut-free loaf.
Special Equipment
Creating this GF Vegan White Chocolate Macadamia Banana Bread doesn’t require a professional kitchen or specialized tools, but a few key pieces of equipment will help ensure your baking success. Here’s what you’ll need:
- Loaf Pan (8½ x 4½ inches): The perfect size for this recipe, ensuring even baking and the ideal crust-to-center ratio. If you don’t have this size, a similar one will work, but adjust baking times accordingly.
- Parchment Paper: A baker’s best friend for ensuring your banana bread lifts out of the pan effortlessly. It also helps with cleanup. If you don’t have parchment paper, a good greasing with vegan butter or a non-stick spray will suffice.
- Mixing Bowls: You’ll need at least two – one medium for dry ingredients and one large for wet. This helps with evenly combining ingredients before they are mixed together.
- Whisk & Fork: Essential for mixing. The whisk will help combine the dry ingredients and eliminate any lumps. A fork is perfect for mashing bananas and ensuring the wet ingredients are well mixed.
- Silicone Spatula: Ideal for folding the dry ingredients into the wet. Its flexibility ensures you can scrape down the sides of the bowl, incorporating everything thoroughly without overmixing.
- Measuring Cups and Spoons: Accuracy matters in baking, so having a full set of measuring cups and spoons is crucial for measuring out ingredients precisely.
- Toothpick or Cake Tester: This simple tool is invaluable for testing doneness. Inserting it into the center of the bread should come out clean when it’s perfectly baked.
Instructions
- Preparing Your Pan and Oven
Start by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature by the time you’re ready to bake. Lightly grease your loaf pan with non-stick spray or vegan butter, then line it with parchment paper, allowing a bit of overhang for easy removal. This step is crucial for a seamless release of the bread once baked.
- Mixing Dry Ingredients
In a medium mixing bowl, whisk together your gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This not only combines them but also aerates the flour, resulting in a lighter bread texture. Make sure there are no lumps, especially with gluten-free flour, which can sometimes clump together.
- Mashing Bananas and Combining Wet Ingredients
In a larger bowl, start by mashing your overripe bananas with a fork until they’re smooth. These bananas are key for natural sweetness and moisture. Then, whisk in the melted vegan butter until it’s well incorporated, creating a rich, wet base. Following this, blend in your plant-based milk and vanilla extract, which adds moisture and flavor depth. Finally, stir in both granulated and light brown sugar until the mixture is fully combined, ensuring your bread has that perfect sweet balance.
- Combining Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture. Using a silicone spatula, gently fold them together. It’s important not to overmix; a few streaks of flour are perfectly fine and will help keep the bread tender. Overmixing can lead to a denser texture due to gluten development, even with gluten-free flour.
- Adding the Goodies
Once your batter is just combined, stir in the vegan white chocolate chips and chopped macadamia nuts until they’re evenly distributed throughout the batter. These add-ins provide delightful texture contrasts and rich flavors that make this bread truly special.
- Baking to Perfection
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If you like, sprinkle more white chocolate chips and macadamia nuts on top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Gluten-free bakes can be tricky, so keep an eye on it and adjust the time as needed. The bread should be golden brown and set.
- Cooling and Enjoying
Allow the bread to cool in the pan for about 10-15 minutes before using the parchment paper overhang to lift it out onto a wire rack. Patience is key here; letting it cool completely ensures it slices cleanly and has the perfect texture. Once cool, slice it up and enjoy the fruits of your labor!
Hint: Ripen Bananas Quickly
If you’re craving this banana bread but your bananas aren’t quite ripe enough, don’t worry! There’s a quick and easy way to ripen bananas, bringing out their natural sweetness and perfect moisture for baking. Simply place the unpeeled bananas on a baking sheet and bake them in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until the skins are blackened and the bananas feel soft to the touch. This method accelerates the ripening process, ensuring your bananas are perfectly sweet and moist for your banana bread. Just be sure to let them cool before peeling and mashing.
Tips and Variations
- Make it Muffins: For a portable treat or to shorten baking time, divide the batter into a muffin tin and adjust the baking time to about 20-25 minutes, checking for doneness with a toothpick.
- Spice It Up: Don’t hesitate to adjust the spices according to your preference. Adding a bit more cinnamon or introducing cardamom can bring a new depth of flavor to your banana bread, making it even more irresistible.
- Vegan Cream Cheese Frosting: For an extra layer of decadence, top your cooled banana bread with a vegan cream cheese frosting. Simply beat together vegan cream cheese, vegan butter, powdered sugar, and a dash of vanilla extract until smooth and spreadable.
Top Tip: Avoid Overmixing the Batter
The key to achieving the perfect texture in your Vegan White Chocolate Macadamia Banana Bread lies in how you combine your ingredients. While it might be tempting to ensure everything is thoroughly mixed, overmixing the batter is a common pitfall that can lead to a denser, less tender loaf. When you add the dry ingredients to the wet, gently fold them together just until they’re combined. It’s perfectly okay if there are a few small lumps or streaks of flour remaining. This approach allows the batter to retain air, which is essential for a light, moist bread. Remember, the goal is to incorporate the ingredients while maintaining the mixture’s fluffiness.
Common Questions about Gluten Free Vegan Banana Bread
The key to moist banana bread lies in the bananas themselves. Make sure to use overripe bananas, as they contain more sugar and moisture than their just-ripe counterparts. Additionally, avoid overbaking by checking the bread for doneness starting at the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. Finally, make sure not to overmix the batter, as this can lead to a denser, drier texture.
Absolutely! If you don’t have a traditional loaf pan, you can still enjoy this delicious recipe. An alternative is to use a muffin tin for banana bread muffins, which reduces the baking time to about 25-30 minutes. You can also use a square or round cake pan, adjusting the baking time accordingly. Just keep an eye on your bread and test for doneness with a toothpick or cake tester.
Yes, you can substitute regular all-purpose flour for the gluten-free flour on a 1:1 basis if gluten is not a concern for you. Keep in mind that the texture and moisture absorption rates may vary slightly, so the final product could have a different texture than when using gluten-free flour. However, the overall flavor and deliciousness of the bread will remain.
Storage Instructions
Counter Instructions:
Once completely cooled, wrap the banana bread tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 3 days. Keep it in a cool, dry place away from direct sunlight to maintain its moist texture and flavor.
Fridge Instructions:
For longer storage, the banana bread can be refrigerated. Wrap it in plastic wrap or aluminum foil, then place it in an airtight container or a resealable plastic bag. Stored this way, your banana bread can last for up to 1 week. When you’re ready to enjoy it, you can eat it cold or let it come to room temperature. If you prefer a warm slice, simply heat it in the microwave for a few seconds.
Freezer Instructions:
This vegan banana bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap, then again in aluminum foil or place them in a freezer bag. Label the bag with the date, and your banana bread will keep for up to 3 months in the freezer. Thaw it overnight in the refrigerator or at room temperature for a few hours. If you’d like to revive the crust a bit, warm it in the oven at 350°F (175°C) for about 10 minutes or just heat a slice in the microwave for a quick treat.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan White Chocolate Macadamia Banana Bread (Gluten Free!)
Ingredients
- 1 ½ cups 1:1 gluten free all purpose flour
- ½ cup granulated white sugar
- ½ cup light brown sugar packed
- 3-4 overripe bananas
- ½ cup vegan butter melted
- ¼ cup plant based milk oat, soy, almond, coconut, etc
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup vegan white chocolate chips
- ½ cup macadamia nuts chopped
Instructions
- Preheat oven to 350°F. Lightly grease a 8½ x 4½” loaf pan with non-stick spray and line with parchment paper. Set aside for later.
- In a medium bowl, whisk together gluten free flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a large bowl, mash the bananas with a fork until smooth. Whisk in melted butter, until well incorporated. Then, mix in plant based milk and vanilla. Add in brown sugar and white sugar. Stir wet ingredients until fully combined.
- Fold the dry ingredients into the wet, making sure not to over mix. Leaving a few streaks of flour is okay.
- Stir in the vegan white chocolate chips and chopped macadamia nuts until just combined.
- Pour batter into the greased loaf pan and sprinkle more white chocolate chips and macadamia nuts on top. Bake for 50-60 minutes, or until you can stick a toothpick in the center and it comes out clean. Keep in mind gluten-free breads might take slightly longer to bake.
- Let the loaf cool down inside the pan and then remove. Slice and enjoy!
Notes
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