This is a healthy vegan gluten-free banana bread recipe that melts in your mouth and so easy to make. Pair it with a little nut butter and a cup of coffee for the best morning breakfast!
Simple Vegan Banana Bread
This vegan banana bread is so sweet and fluffy that you honestly won’t even believe it is made without eggs or dairy. Trust me on that one!
We shared this loaf with several members of our family who claim they don’t like vegan food and the feedback was incredible.
Try it! Make it for your non-vegan friends and family – they won’t believe that it is made completely with plant-based ingredients. It has no eggs, dairy, or other animal products in it at all.
This recipe is full of ingredients that you probably already have at home and are already familiar with oatmeal and almond butter. I tested it times with a variety of ratios and finally made it absolutely perfect. Like so perfect you’re going to want to eat it for every meal, okay?
Let’s dive on in and make some really good vegan banana bread!
Vegan Banana Bread Video
Ingredients In This Vegan Gluten-Free Banana Bread
The ingredients in vegan banana bread are simple and basic because nobody has time for fancy flours or ingredients that are hard to come by. Here is what I used in this simple sweet bread.
- Bananas – The riper they are, the better! Mash these up and enjoy the natural sweetness that comes from your bananas. I used three bananas, which made 1 1/4 cup mashed.
- Oat Flour – Make homemade oat flour by blending oats in the blender for 15 seconds! It’s so very easy. Be sure to measure your oat flour after you’ve blended your oats, not before! You should have 1 2/3 cup of oat flour at the end.
- Almond Butter – This is the glue that holds this recipe together and gives it extra moisture. You can also use peanut butter or any seed butter! You need 1/3 cup of it.
- Flax Egg – This is the other glue that holds this recipe together. Make your own flax eggs by combining 2 tbsp of flax meal with 5 tbsp of water and letting ‘gel’ for ten minutes.
- Coconut Sugar – This sugar helps give this bread a little more natural sweetness! You can also replace it with brown sugar. Use 1/3 cup or less if you want it to taste less sweet.
- Apple Cider Vinegar – When making vegan baked goods, apple cider vinegar reacts with baking soda and baking powder to help add lifting power. Don’t skip this step or else your baked goods will be flat! You need to use 2 teaspoons for this bread.
- Baking Powder and Baking Soda: These two things will give the proper amount of lift to the bread. Use 1 1/2 teaspoons of baking powder and 1 teaspoon baking soda.
- Spices: I used a teaspoon of cinnamon because it really brings out the banana flavor. Then just add a pinch (1/4 teaspoon) of salt to enhance the rest of the flavors.
- Mix-Ins: Add 3/4 cup of your favorite banana bread mix-ins. I used chocolate chips, but you can use chopped walnuts or even some chopped pecans.
Kitchen Tools Required For This Vegan Gluten-Free Banana Bread
If you have ever made any type of quick bread before, you probably already have everything you need. Here is what I used:
For measuring, 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.
How To Make Vegan Banana Bread
Start by making the flax egg. I used to be so intimidated by flax eggs, but it’s actually such a simple thing to make. You just mix together your flax meal (which is just ground flaxseed) and water, and then just let it sit for about ten minutes. Here is a great tutorial if you’re interested in learning more!
While the flax egg is setting, mash your bananas. Using a potato masher for this is one of my favorite tricks – it totally mashes up the bananas perfectly!
In a separate bowl, mix together your oat flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and stir till combined. You’ll then add in your flax eggs and any other mix-ins that you want! I love to use chocolate chips or nuts.
Pour into greased or parchment-lined loaf pan and top with banana slices if desired. Then bake and voila, you’ve got yourself an easy vegan banana bread ready for eating.
Below are some common vegan banana bread questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
How do you ripen bananas quicker?
The best way to ripped your bananas is to just let them sit on your counter for a few days. If you want to speed up the process, place them in a brown paper bag and close it up tightly. They will ripen much quicker.
Why is my banana bread flat?
Make sure you used the exact amounts of apple cider vinegar, baking soda, and baking powder. Sometimes when you are off on either of those ingredients, the bread won’t rise as well.
Are chocolate chips vegan?
No, not all chocolate chips are vegan. Some of them contain butter and milkfat. If you want to add chocolate chips to your vegan banana bread, I suggest buying organic vegan chocolate chips that are made with plant-based ingredients.
Vegan banana bread will last on the counter for up to five days. Just make sure you wrap it up in aluminum foil or place it into a sealed Tupperware container. You can also store it in the fridge to maximize freshness for up to one week.
This banana bread can also be frozen! To store in the freezer, I like to slice it into individual pieces and then store them individually wrapped in parchment paper. Then, take out slices as needed and let defrost on the counter! You can also freeze the entire loaf as is.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite sweet quick bread recipes. Enjoy!
- 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
- 2 flax eggs (2 tbsp flax meal mixed with 5 tbsp water, whisked and let sit for ten minutes)
- 3 medium bananas (1 1/4 cup mashed)
- 1/3 cup almond butter (or other nut/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 (homemade from certified gluten-free oats, measured after grinding. make this by blending in a high speed blender)
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chocolate chips or nuts
- Preheat oven to 350F and line a loaf pan with parchment paper or nonstick spray. My loaf pan was 8.5 x 4.5.
- In a small bowl, make your flax egg by whisking together 2 tbsp flax meal with 5 tbsp water and letting it sit for ten minutes.
- Meanwhile, mash your ripe bananas in a large bowl.
- Once completely mashed, stir in your almond butter, coconut sugar, oil, vanilla, and apple cider vinegar.
- In a separate bowl, mix together your oat flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet and stir till combined.
- Stir in your flax eggs, then add in any other mix-ins that you want. I added chocolate chips.
- Pour into prepared loaf pan and top with more chocolate, nuts, or banana slices.
- Bake for 45-50 minutes or until toothpick inserted comes out clean. Cover with foil halfway through baking.
*you can use tahini or another seed butter in place of almond butter if trying to keep this nut-free
*to make pumpkin version, replace banana with 1 cup pumpkin puree, replace coconut sugar with 1/2 cup maple syrup, use 2 cups oat flour instead of 1 3/4 cups oat flour, and 1 tbsp pumpkin pie spice instead of cinnamon. Make the bread as instructed with those swaps and you will have a vegan delicious pumpkin bread.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂