Healthy vegan and gluten-free banana bread loaf on a wooden table

Healthy Vegan & Gluten-Free Banana Bread

BySavannah Brooks
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Why Make This Recipe

This Healthy Banana Bread is a fantastic choice for anyone looking for a delicious and nutritious treat. It’s vegan and gluten-free, making it suitable for a variety of diets. With the sweetness of ripe bananas and a touch of maple syrup, it offers a delightful flavor without the guilt. Plus, it’s packed with wholesome ingredients like oats and walnuts, providing healthy fats and fiber. This banana bread is perfect for breakfast, snacks, or even dessert!

How to Make The Best Healthy Banana Bread

Ingredients

  • 3 ripe bananas (= 1 ½ cups mashed banana)
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 3 tbsp coconut oil (melted)
  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ⅓ cup vegan chocolate chips (plus more for topping)
  • ¼ cup walnuts (chopped)

Directions

  1. Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until well combined.
  3. Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
  4. Transfer the batter to the prepared loaf pan and top with more vegan chocolate chips and chopped walnuts if desired.
  5. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
  6. Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely—this is very important!
  7. Once cool, slice and serve!

How to Serve The Best Healthy Banana Bread

This banana bread is delicious on its own or with a spread. You can enjoy it plain, with a bit of peanut butter for added protein, or a drizzle of maple syrup for extra sweetness. It’s also great served warm with a cup of coffee or tea.

How to Store The Best Healthy Banana Bread

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. For even longer storage, slice the bread and freeze individual pieces wrapped in plastic wrap, then place them in a freezer bag. They’ll last for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!

Tips to Make The Best Healthy Banana Bread

  • Use very ripe bananas for the best flavor and natural sweetness.
  • Make sure not to overmix the batter; mix just until combined for a light texture.
  • Feel free to customize by adding nuts, seeds, or your favorite dried fruit.
  • If you don’t have oat flour, you can blend rolled oats in a blender until finely ground.

Variation

You can swap out the walnuts for pecans or omit the nuts completely if you prefer. Additionally, you can experiment with different spices like ginger or cardamom for a unique flavor twist.

FAQs

1. Can I substitute the oat flour?
Yes, you can use almond flour or any gluten-free flour blend. Just be sure to adjust the quantities as needed.

2. How can I make this banana bread sweeter?
You can add an additional tablespoon of maple syrup or use more coconut sugar to enhance the sweetness.

3. Is it normal for the banana bread to be dense?
Yes, this banana bread is denser than traditional bread because it uses natural ingredients and no dairy. The moistness from the bananas and non-dairy milk keeps it soft.

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Healthy Banana Bread

  • Author: admin
  • Total Time: 80 minutes
  • Yield: 8 servings
  • Diet: Vegan, Gluten-Free
Print Recipe

Description

A delicious and nutritious vegan and gluten-free banana bread made with ripe bananas, oats, and walnuts, perfect for any time of day.

Ingredients

  • 3 ripe bananas (1 ½ cups mashed banana)
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 3 tbsp coconut oil (melted)
  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ⅓ cup vegan chocolate chips (plus more for topping)
  • ¼ cup walnuts (chopped)

Instructions

  1. Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until well combined.
  3. Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
  4. Transfer the batter to the prepared loaf pan and top with more vegan chocolate chips and chopped walnuts if desired.
  5. Bake for 60-65 minutes, or until a toothpick inserted comes out clean.
  6. Remove the bread from the oven and let it sit in the pan for 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
  7. Once cool, slice and serve!

Notes

Use very ripe bananas for the best flavor and natural sweetness. You can customize by adding nuts, seeds, or your favorite dried fruit.

  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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