This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it’s actually healthy — and you only need 9 ingredients to make it!
Ah, the classic Banana Bread. Are there actually people out there who don’t enjoy it?
Personally, I have always loved it. I could eat it for breakfast, toast it up for an afternoon snack, and put some peanut or almond butter on it for an easy dessert.
If we are what we eat, I may or may not be 50%+ bananas and bread.
However, I did have one small problem – Vegan Banana Bread always seemed to fall…flat. Literally. There are a plethora of vegan recipes out there, but none of them have ever seemed to completely knock my socks off. They either…
- Have no rise. (I don’t know about you, but personally I want Banana Bread, not Banana Fudge)
- Are too mushy / gummy and have to be kept in the refrigerator.
- May not be made with the healthiest ingredients. This may be ok for a treat, but considering I can polish off a loaf in only two days, I want my loaf to be good for me too.
Luckily, after months (and yes, I really do mean months) of testing, I think I’ve finally done it! This Banana Bread is…
- Gluten, Oil, and Refined Sugar-Free
- Actually fluffy and has a nice crumb, while still being moist
- Can be stored at room temperature for up to a week without spoiling
- Made with only 9 ingredients – that are also easily accessible!
Now that, in my opinion, is a cause for celebration. So if you’ll excuse me, I’m going to toast up a thick slice of this masterpiece, crack open a bottle of my favorite kombucha, and relax on the couch. Hey, maybe I’ll even make some of my Baked Vegan Mac and Cheese to celebrate too. The more food, the merrier!
A Few Final Notes:
- 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 do sometime differently (and it works for you) though, please let me know in the comments below and I can update the recipe notes.
- The Almond Butter in this recipe is really crucial for adding moisture and allowing the batter to rise. Make sure you use one that is smooth and drippy, preferably with no added oils or sugar. This is my absolute favorite brand and I would highly recommend it.
If you make this recipe, be sure to tag me on Instagram @frommybowl + #frommybowl so I can see your delicious creation! That is, if you have the willpower to not eat it all before you take your camera out 😉
Fluffy Vegan Banana Bread (Gluten-Free, 9 Ingredients)
This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it's actually healthy -- and you only need 9 ingredients to make it!
- 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 Almond Butter
- 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
- 1 tbsp Baking Powder
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
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 Coconut Sugar, Baking Powder, 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 Almond Butter, 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 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.
Coconut Sugar may be substituted with Brown Sugar or Cane Sugar, but keep in mind that this will no longer be refined sugar-free.
Almond Butter can be substituted with another nut butter, but keep in mind that this will alter the taste. I would recommend either Tahini or Peanut Butter.
Want to save this Banana Bread for later? Feel free to Pin It on Pinterest using the image below!