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This Vegan Banana Bread is fluffy, soft, and bakes up into an absolutely delicious treat. Plus, it’s actually healthy — you only need 9 whole food plant-based ingredients to make it! Gluten-Free, Refined-Sugar Free, Oil-Free, Nut-Free Option.
This Vegan Banana Bread really does check all the marks for a delicious loaf. It’s light, fluffy, perfectly sweet, has a tender crumb and makes for a good breakfast, snack, and dessert. What’s not to love?
Table of Contents
A Loaf That’s Good and Good For You
I have always had a love for banana bread (who hasn’t!?). However, when I adopted a plant-based diet in 2015, I did have one small problem – Vegan Banana Bread always seemed to fall flat. There are a plethora of vegan recipes out there, but none of them have ever seemed to knock my socks off.
Luckily, after months (and yes, I really do mean months) of testing, I think I’ve finally done it! This banana bread is tall, fluffy, not gummy whatsoever, and made from healthy, good-for-you ingredients!
What You Need for Vegan Banana Bread
In addition to ripe, spotty bananas, you’ll need just 8 other ingredients. Let’s go over what each ingredient is doing here:
- Rolled oats: We’re using a combination of both rolled oats and oat flour to make the perfect textured gluten-free, vegan banana bread.
- Coconut sugar: One of my favorite go-to ingredients to add sweetness, yet keep a recipe refined sugar-free. As a bonus, it is always vegan!
- Ground flax: The binder that holds this loaf together and gives it structure.
- Nut butter: In the spirit of keeping this recipe good for you, I’ve used nut butter in place of refined oil. Don’t worry, it still bakes up soft and fluffy.
- Baking powder + Baking soda: Essential to giving this banana bread a lift in the oven and keeping it from falling flat.
- Apple cider vinegar: Activates the baking soda and helps the loaf brown beautifully.
How to Make Vegan & Gluten-Free Banana Bread
- Blend the rolled oats using a food processor or blender until a fine flour.
- In a medium sized bowl, mix the oat flour, baking powder, baking soda, remaining rolled oats, and salt until combined.
- Mash the bananas in a separate large bowl until even and runny in texture. Add the nut butter, sugar, apple cider vinegar, vanilla, and flax egg. Mix to combine.
- Slowly add the dry ingredients into the wet ingredients. Stir to combine until all clumps have dissolved. Fold in chocolate chips or nuts, if using.
- Pour the banana bread batter into the bread pan and spread smooth using a spatula.
- Bake for 60 to 70 minutes, or until a toothpick comes out clean.
- Cool for 10 minutes in the pan, then transfer the loaf to a cooling rack to cool completely.
- Slice and serve at room temperature with nut butter or vegan butter.
Caitlin’s Cooking Tips
- Use overripe bananas. As bananas ripen, the starches in the fruit break down and increases the overall sweetness. For best, sweet vegan banana bread, use ripe, spotty bananas!
- Check your baking powder’s expiration date. Baking powder’s leavening powers greatly diminish after the container has been open for a few months. If you’ve had the same tin of baking powder for over 4-6 months, it is best to discard and purchase a new one.
Serving Suggestions
Like my favorite vegan muffins, my favorite way to enjoy a slice of banana bread is with a spread of nut butter or soft vegan butter. It makes the perfect snack or easy vegan breakfast. Serve alongside a drink like my Beet Latte or Iced Chamomile Matcha Latte for the ultimate bakery-inspired experience.
If you’re looking for more Vegan Bread Recipes, you’ll also love this Vegan Zucchini Bread, Vegan Pumpkin Bread, Sweet Potato Bread and this Cranberry Orange Bread!
If you’re looking for more Vegan Bread Recipes, you’ll also love this Vegan Zucchini Bread, Vegan Pumpkin Bread, Sweet Potato Bread and this Cranberry Orange Bread!
How to Store Vegan Banana Bread
As with most of my quick breads and loaves, this vegan banana bread keeps best at room temperature covered with a loose fitting lid. Individual slices of banana bread will also freeze well for up to 2 months.
For best results, wrap individual slices of banana bread in plastic wrap to help prevent sticking and freezer burn.
Thaw frozen banana bread slices at room temperature until soft again, then heat as desired.
Substitutions and Variations
- Coconut sugar substitution: Use light brown sugar or dark brown sugar. Dark brown sugar has a higher moisture content and will make the banana bread slightly more moist.
- Oat flour substitutions? As I have tested this recipe multiple times to ensure it’s deliciousness, I would strongly advise no flour substitutions. If you do decide to live life on the edge and experiment (and it works for you), please let me know in the comments below and I can update the recipe notes.
- Nut butter options: Any nut or seed butter will work, but I’d recommend using a neutral nut butter for the best flavor. A strong tasting nut butter such as peanut butter will greatly change the flavor. Some readers have also shared success replacing the nut butter with oil.
Recipe FAQs
This egg-free banana bread uses ground flaxseed as an egg replacer.
Oats in and of themselves are gluten-free, but they are often grown near wheat and can be cross contaminated. If you cannot tolerate gluten, make sure to use certified gluten-free oats.
Yes! A few brands such as Bob’s Red Mill and Arrowhead Mills sell a pre-made oat flour for purchase.
Absolutely. The best loaves of banana bread should be moist, but not wet. If you were to insert a toothpick into the center of the loaf it should come out fairly clean, with just a few crumbs.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Fluffy Vegan Banana Bread
Ingredients
- 3 Medium Bananas make sure they are very brown and spotty!
- 2 1/2 cup Rolled Oats divided (not Instant)
- 1/2 cup Coconut Sugar
- 1/4 cup Nut or Seed Butter*
- 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract Optional, but recommended
- 1/2 tsp Salt
Instructions
- Preheat your oven to 350F.
- In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
- Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
- Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
- Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
- Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
- Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
- Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
- Store in a container at room temperature for up to one week.
Recipe Notes
- Coconut Sugar may be substituted with Brown Sugar or Cane Sugar.
- You can use any Nut/Seed Butter that you’d like for this recipe, but this will affect the final taste. I prefer to use either Almond Butter or Peanut Butter, but you can also use Tahini, Cashew Butter, or Sunflower Seed Butter!
I made this banana bread today. I used date sugar instead of coconut sugar. It turned out wonderfully Yummy, moist, and feels healthy eating it. Thanx for the recipe Caitlin!!!!! Congratulations on your pregnancy too!
Thank you, Melissa! So happy you enjoyed 🙂
Can i use lemon juice instead of ACV?
yes!
I loooove looove looove this recipe. So clean, easy, moist and tasty. As someone who doesn’t eat a lot of sugar this was so yummy. Will keep making it. I topped mine with a sprinkle of coconut sugar and crushed pecans. Yum!!!
Yum, love the addition of coconut sugar and pecans!! Glad you love it 🙂
Hello there,
If I am using oat flour directly, how many cups should I add?
you can sub 2 cups oat flour
I’ve made this 3 times so far, always comes out great!!
I’m so glad!
Banana Bread is a staple in my household. I have been exploring different recipes, and I have finally found the WINNER! This bread meets all the requirements of my family members: delicious, healthy, vegan, GF, and easy! I replaced coconut sugar with maple syrup, and the substitution worked perfectly. I am pretty sure this is the only banana bread recipe I will ever use moving forward! Thank you!
I’m so happy to hear that Robyn!
My go to banana recipe. I usually make into muffins. Love it!
So glad you love it!
Okay finally writing a review for this recipe! Hands down one of my favorite go to recipes at the moment. Probably one of my favorite recipes from the internet in general. My whole family loves them and I can mix it up with whatever I have on hand for the main parts/toppings (within reason). I use it as a loaf or muffins. I used to add pumpkin spice seasoning then one day was in a rush I forgot and I feel like it’s sooo much better without! I just did a version where I add pistachios & chocolate chips sooo good ! Definitely worth a try even for beginners!
So happy you love it, Bridget! And all those modifications sound amazing!
I have made this at least 20 times. It’s such a banger. I add chocolate chips to mine. I slice it, smear on almond butter and berries and it’s 🔥
That sounds amazing!! So glad you love it, Sam 🙂
I have tried a few vegan banana bread recipes and this one is hands down the BEST! I love the texture of the combination of oat flour and rolled oats. It is the perfect sweetness, without being overly sweet. I love that it’s made of healthy ingredients without oil or butter. I love nuts so I added chopped walnuts and Brazil nuts. Thank you for your recipe.