Healthy Vegan Banana Bread | Gluten-Free

updated on January 8, 2023

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4.94 from 173 votes

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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
What You Need for Vegan Banana Bread
How to Make Vegan & Gluten-Free Banana Bread
Serving Suggestions
How to Store Vegan Banana Bread
Substitutions and Variations
Recipe FAQs
Fluffy Vegan Banana Bread Recipe

vegan banana bread served on a plate with three slices stacked on top of each other

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:

ingredients for the vegan banana bread served in measurement cups and laid out on a kitchen countertop

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.

three servings of the banana bread stacked, topped with nut butter with the butter knife displayed next to the banana bread slices

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!

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.

three slices of banana bread stacked on top of each other on a serving plate

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.

a zoomed-in image of the banana bread that is sliced and ready to be served

Recipe FAQs

What can I replace eggs with in banana bread?

This egg-free banana bread uses ground flaxseed as an egg replacer.

Are oats gluten-free?

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.

I don’t have a blender. Can I buy oat flour?

Yes! A few brands such as Bob’s Red Mill and Arrowhead Mills sell a pre-made oat flour for purchase.

Is banana bread supposed to be moist?

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 😊

slice of vegan banana bread on white speckled plate on light gray background

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 8 -10 Slices

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!

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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!

Keyword: banana bread, gluten free banana bread, healthy banana bread, oil free banana bread, vegan banana bread

Course: Breakfast

Method: Oven

Cuisine: American

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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