Healthy Vegan Gluten-Free Banana Bread Recipe
This healthy banana bread recipe is both vegan and gluten-free, perfect for a wholesome treat. Made with oat flour and naturally sweetened with coconut sugar and maple syrup, it delivers a moist, fluffy texture and rich flavor. Enhanced with warm spices, vegan chocolate chips, and walnuts, this banana bread is ideal for breakfast, snacks, or dessert.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Wet Ingredients
- 3 ripe bananas (about 1 ½ cups mashed)
- 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
Dry Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Add-ins
- ⅓ cup vegan chocolate chips, plus more for topping
- ¼ cup walnuts, chopped
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: 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 the mixture is smooth and well combined.
- Combine Dry Ingredients: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips to the wet ingredients. Stir gently until just combined, being careful not to overmix to keep the bread moist and tender.
- Prepare for Baking: Pour the batter evenly into the prepared loaf pan. Sprinkle additional vegan chocolate chips and chopped walnuts on top, if desired, to add texture and flavor.
- Bake: Bake in the preheated oven for 60-65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes. Then transfer the loaf to a wire rack to cool completely before slicing to enhance flavor and texture.
Notes
- Make sure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense bread.
- Using parchment paper helps with easy removal and cleanup.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This banana bread freezes well; wrap tightly and freeze for up to 3 months.
