This healthy vegan gluten-free banana bread is soft, moist, naturally sweet, and easy to make with simple pantry ingredients. Serve a warm slice with nut butter and a cup of coffee for a cozy breakfast or snack.
Simple Vegan Banana Bread
This vegan banana bread is tender, sweet, and fluffy, with the classic banana flavor everyone loves. It is made without eggs, dairy, or any animal-based ingredients, yet it still bakes into a beautifully moist loaf with a soft crumb.
If you are looking for an easy vegan banana bread recipe that also happens to be gluten-free, this one is a great choice. It uses familiar ingredients like ripe bananas, oat flour, almond butter, coconut sugar, cinnamon, and a simple flax egg. There are no complicated flours or hard-to-find ingredients, which makes this loaf practical enough for everyday baking.
The key to the best flavor is using very ripe bananas. The darker and spottier the peels are, the sweeter and more flavorful your bread will be. Mashed bananas add moisture and natural sweetness, while almond butter helps bind the batter and gives the loaf a rich, satisfying texture.
This gluten-free vegan banana bread is perfect for breakfast, brunch, dessert, or an afternoon snack. Add chocolate chips for a sweeter loaf, or fold in chopped walnuts or pecans for crunch. However you make it, this is the kind of simple banana bread recipe you will want to bake again and again.
Vegan Banana Bread Video
Ingredients In This Vegan Gluten-Free Banana Bread
The ingredients for this vegan gluten-free banana bread are simple, wholesome, and easy to work with. Each one plays an important role in creating a loaf that is moist, flavorful, and nicely risen.
- Bananas – Ripe bananas provide natural sweetness, moisture, and classic banana bread flavor. Three medium bananas should yield about 1 1/4 cups mashed banana.
- Oat Flour – Oat flour keeps this banana bread naturally gluten-free when made with certified gluten-free oats. You can make it at home by blending oats until finely ground. Measure the oat flour after blending.
- Almond Butter – Almond butter helps hold the bread together and adds richness. Peanut butter, tahini, or another seed butter can also be used.
- Flax Egg – A flax egg replaces traditional eggs and helps bind the loaf. Mix 2 tablespoons of flax meal with 5 tablespoons of water and let it thicken for about ten minutes.
- Coconut Sugar – Coconut sugar adds gentle sweetness. Brown sugar can be used as an alternative if preferred.
- Apple Cider Vinegar – Apple cider vinegar reacts with the baking soda and baking powder to help the bread rise. Do not skip it, as it helps prevent a dense or flat loaf.
- Baking Powder and Baking Soda – These leavening agents give the banana bread lift and structure.
- Cinnamon and Salt – Cinnamon enhances the banana flavor, while salt balances the sweetness and brings the other flavors together.
- Mix-Ins – Chocolate chips, chopped walnuts, or pecans all work well. Use your favorite option or leave them out for a simpler loaf.
Kitchen Tools Required For This Vegan Gluten-Free Banana Bread
You do not need any special equipment to make this easy vegan banana bread. If you have made a quick bread before, you likely already have everything required.
- 8.5 x 4.5-inch loaf pan
- Parchment paper or nonstick spray
- Small mixing bowl
- Large mixing bowl
- Measuring cups and spoons
- Fork or potato masher for mashing bananas
For accurate results, measure the ingredients carefully. You will need 1 cup, 2/3 cup, 1/3 cup, 3/4 cup, 1/4 cup, 1 tablespoon, 1 teaspoon, and 1/2 teaspoon measurements.
How To Make Vegan Banana Bread
Begin by preparing the flax egg. Combine the flax meal and water in a small bowl, whisk well, and let the mixture sit for about ten minutes. It will thicken into a gel-like consistency that helps bind the banana bread batter.
While the flax egg rests, mash the ripe bananas in a large bowl. A potato masher works especially well, but a fork is also fine. Once the bananas are fully mashed, stir in the almond butter, coconut sugar, coconut oil, vanilla, and apple cider vinegar.
In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until the batter is combined. Avoid overmixing, as this can make quick breads heavier.
Fold in the thickened flax egg, then add your preferred mix-ins. Chocolate chips make the bread sweeter and more dessert-like, while nuts add texture and a slightly toasted flavor after baking.
Pour the batter into a prepared loaf pan and smooth the top. If desired, add extra chocolate chips, chopped nuts, or banana slices on top before baking. Bake until a toothpick inserted into the center comes out clean. Let the loaf cool before slicing so it holds together well.
Recipe Tips
These simple tips will help you make the best vegan gluten-free banana bread with a moist texture and balanced flavor.
How do you ripen bananas quicker?
The easiest way to ripen bananas is to leave them on the counter for a few days. To speed up the process, place the bananas in a brown paper bag and close it tightly. This helps them ripen faster and develop more sweetness for baking.
Why is my banana bread flat?
If your banana bread turns out flat, check the measurements for apple cider vinegar, baking soda, and baking powder. These ingredients help the loaf rise. Using too little, using expired leavening agents, or forgetting the vinegar can affect the final texture.
Are chocolate chips vegan?
Not all chocolate chips are vegan. Some contain milk, butter, or milkfat. If you want this recipe to remain fully vegan, choose chocolate chips made with plant-based ingredients.
Storing leftovers
Vegan banana bread can be stored at room temperature for up to five days. Wrap it well in aluminum foil or place it in an airtight container to keep it from drying out. For longer freshness, store it in the refrigerator for up to one week.
This banana bread also freezes well. For easy serving, slice the loaf first, wrap individual slices in parchment paper, and place them in a freezer-safe container. When you want a slice, let it defrost on the counter. You can also freeze the entire loaf if preferred.
If you liked this recipe, you’ll want to try these!
If you enjoy sweet quick breads and banana-based baking, these recipe ideas are great options to make next.
- Healthy Peanut Butter Banana Bread
- S’mores Banana Bread
- Paleo Banana Bread Muffins With Chocolate Chips
- Coffee Cake Banana Bread
- Chocolate Peanut Butter Banana Bread
Vegan Banana Bread (Gluten Free)
Ingredients
- 2 flax eggs 2 tbsp flax meal mixed with 5 tbsp water, whisked and left to sit for ten minutes
- 3 medium bananas about 1 1/4 cups mashed
- 1/3 cup almond butter or another nut or seed butter
- 1/3 cup coconut sugar
- 1 tbsp coconut oil
- 1 tsp vanilla
- 2 tsp apple cider vinegar
- 1 2/3 cups oat flour made from certified gluten-free oats and measured after grinding
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chocolate chips or nuts
Method
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Preheat the oven to 350F. Line an 8.5 x 4.5-inch loaf pan with parchment paper or coat it with nonstick spray.
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In a small bowl, whisk together 2 tablespoons flax meal and 5 tablespoons water. Let the mixture sit for ten minutes to thicken.
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Mash the ripe bananas in a large bowl until smooth.
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Stir the almond butter, coconut sugar, coconut oil, vanilla, and apple cider vinegar into the mashed bananas.
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In a separate bowl, combine the oat flour, baking powder, baking soda, cinnamon, and salt.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Fold in the prepared flax eggs, then stir in chocolate chips, nuts, or your preferred mix-ins.
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Pour the batter into the prepared loaf pan. Top with extra chocolate chips, nuts, or banana slices if desired.
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Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Cover with foil halfway through baking if needed.
Nutrition
Carbohydrates: 371g
Protein: 54g
Fat: 127g
Fiber: 37g
Sugar: 161g
Video
Notes
For a pumpkin version, replace the banana with 1 cup pumpkin puree, replace the coconut sugar with 1/2 cup maple syrup, use 2 cups oat flour, and use 1 tablespoon pumpkin pie spice instead of cinnamon.
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