Vegan Banana Bread (Gluten Free)

Vegan Banana Bread (Gluten Free)

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.

Course baking, Breakfast, Dessert, dinner, gluten-free

Cuisine American

Keyword vegan banana bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings loaf

Calories 2729kcal

Author Erin Antoniak

Ingredients

2 flax eggs 2 tablespoon flax meal mixed with 5 tablespoon water, whisked and let sit for ten minutes
3 medium bananas 1 ¼ cup mashed
⅓ cup almond butter or other nut/seed butter
⅓ cup coconut sugar
1 tablespoon coconut oil
1 teaspoon vanilla
2 teaspoon apple cider vinegar
1 ⅔ cups oat flour homemade from certified gluten-free oats, measured after grinding. make this by blending in a high speed blender
1.5 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
¾ cup chocolate chips or nuts

Instructions

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 tablespoon flax meal with 5 tablespoon 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.

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 ½ cup maple syrup, use 2 cups oat flour instead of 1 ¾ cups oat flour, and 1 tablespoon pumpkin pie spice instead of cinnamon. Make the bread as instructed with those swaps and you will have a vegan delicious pumpkin bread.

Nutrition