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Vegan Gluten-Free Banana Bread

A delicious and healthy banana bread that's vegan and gluten-free, made with ripe bananas and oat flour, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 whole ripe bananas Approximately 1 ½ cups when mashed
  • ⅓ cup coconut sugar Natural sweetener
  • ¼ cup maple syrup Adds sweetness
  • ¼ cup non-dairy milk Can use any type like almond or soy
  • 2 tsp vanilla extract For flavor
  • 1 tsp apple cider vinegar Helps with the rising
  • 3 tbsp coconut oil Melted
Dry Ingredients
  • 2 cups oat flour Gluten-free alternative
  • 1 tsp baking powder For leavening
  • 1 tsp baking soda Helps bread rise
  • 2 tsp cinnamon For flavor
  • ½ tsp nutmeg For flavor
  • ½ tsp salt Enhances flavor
Add-ins
  • ⅓ cup vegan chocolate chips Plus extra for topping
  • ¼ cup walnuts Chopped, can omit for nut-free version

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a 9×5 inch loaf pan with parchment paper.
  3. In a large bowl, mash the ripe bananas until smooth.
  4. Add coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until well combined.
  5. Mix in oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips. Stir until just combined.
  6. Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle extra chocolate chips and walnuts on top if desired.
Baking
  1. Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Notes

Store at room temperature for a few days or in the fridge for a week. Freeze slices for up to three months. Thaw in the fridge or toast directly from frozen.