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–+ servings
slice of banana bread with banana
Erin Antoniak

Vegan Banana Bread (Gluten Free)

4.94 from 45 votes
A healthy vegan banana bread recipe that is naturally gluten-free, moist and so easy to make. Pair with a little nut butter and a cup of coffee for the best morning breakfast.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf
Course: baking, Breakfast, Dessert, dinner, gluten-free
Cuisine: American
Calories: 2729
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 350F and line a loaf pan with parchment paper or nonstick spray. My loaf pan was 8.5 x 4.5.
  2. 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.
  3. Meanwhile, mash your ripe bananas in a large bowl.
  4. Once completely mashed, stir in your almond butter, coconut sugar, oil, vanilla, and apple cider vinegar.
  5. In a separate bowl, mix together your oat flour, baking powder, baking soda, cinnamon, and salt.
  6. Add the dry ingredients to the wet and stir till combined.
  7. Stir in your flax eggs, then add in any other mix-ins that you want. I added chocolate chips.
  8. Pour into prepared loaf pan and top with more chocolate, nuts, or banana slices.
  9. Bake for 45-50 minutes or until toothpick inserted comes out clean. Cover with foil halfway through baking.

Nutrition

Calories: 2729kcalCarbohydrates: 371gProtein: 54gFat: 127gSaturated Fat: 43gPolyunsaturated Fat: 24gMonounsaturated Fat: 35gSodium: 2471mgPotassium: 3204mgFiber: 37gSugar: 161gVitamin A: 233IUVitamin C: 31mgCalcium: 939mgIron: 14mg

Video

Notes

*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.

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