This post may contain affiliate links.
This Vegan Gluten-Free Banana Bread is moist, fluffy, and bursting with banana flavour. It’s made with oat flour, is easy to make and is the perfect way to use up those overripe bananas!
I love all things Banana Bread. From Banana Bread Oatmeal Bars, to Banana Bread Baked Oatmeal, to Banana Bread Granola, It’s a staple flavour in my kitchen and a perfect way to use up those overripe bananas!
Table of Contents
Banana bread is a classic, and this vegan gluten-free version ensures everyone can enjoy it. Using oat flour like I do in these Oat Flour Banana Muffins makes this recipe gluten-free friendly, though you can also substitute with any all-purpose gluten-free flour. Whether you’re enjoying it for breakfast, as a snack, or dessert, this banana bread is sure to become a favourite in your household.
Why You’ll Love This Recipe
- Wholesome Ingredients: Made with oat flour and ripe bananas, it’s a healthier take on traditional banana bread. If you love baking with oat flour also try these Oat Flour Pancakes!
- Vegan & Gluten-Free: Perfect for those with dietary restrictions without compromising on taste or texture.
- Easy to Make: A straightforward recipe that doesn’t require any fancy equipment. (no stand-mixer required!)
- Customizable: Add your favourite mix-ins like nuts, chocolate chips, or dried fruits.
Key Ingredients
- Oat flour: oat flour is made from ground oats and is technically gluten-free, however some oats are made in facilities that can be cross-contaminated with gluten, so make sure to use gluten-free certified oat flour if needed.
- Bananas: make sure to use overripe bananas. The riper the better and sweeter the banana bread will be. If you have extra bananas use them to make some Healthy Oatmeal Banana Cookies.
- Lemon juice: the acid in the lemon juice is important in this recipe to help the bread rise and make it light and fluffy since there are no eggs in it, so don’t leave this out.
- Ground flax seeds: the flax seeds help to bind everything together. If you don’t have flax seeds on hand you can also substitute with ground chia seeds. This is an easy way to use chia seeds in your pantry!
*This is a recipe overview. The full recipe with measurements in below in the recipe card.
Recipe Variations
I love this Banana Bread recipe because is works great as a “base” recipe that can be adapted in many different ways. Here are some ideas on how you can adapt this recipe:
- Nuts: Fold in ½ cup of chopped walnuts or pecans for added crunch. These Healthy Banana Nut Muffins are also great if you love the combination of bananas and walnuts!
- Chocolate Chip: Add ½ cup of dairy-free chocolate chips.
- Berry Banana: Mix in ½ cup of fresh or frozen blueberries or raspberries for a fruity twist.
- High Protein: Add a scoop of your favourite protein powder.
How To Make Vegan Gluten-Free Banana Bread
Step 1: Peel the bananas and add them to a mixing bowl.
Step 2: Mash with a fork.
Step 3: Add in the vegan butter, almond milk and vanilla to the mashed bananas and stir together.
Step 4: Then add in the brown sugar and mix it in until the sugar is dissolved.
Step 5: Mix the flour, ground flax seeds, baking powder, baking soda and salt to a large mixing bowl.
Step 6: Pour the wet ingredients into the bowl of dry ingredients.
Step 7: Gently fold the wet and dry ingredients together just until combined.
Step 8: Mix just until combined. Don’t over-mix!
Step 9: Pour the Vegan Banana Bread batter loaf pan and bake at 350 degrees F for 45-55 minutes.
Step 10: Let cool before removing from the pan and serving.
Jess’s Tips
- Use Overripe Bananas: They’ll give the banana bread natural sweetness and better moisture. If you have a lot of bananas to use freeze the rest for later to make a Chocolate Banana Smoothie or Peanut Butter Banana Smoothie.
- Don’t Overmix: Mix just until ingredients are combined to avoid a dense loaf. It’s ok if you see some small bits of oat flour in the batter.
- Check for Doneness: Insert a toothpick into the centre, if it comes out clean, it’s ready.
- Cool Before Slicing: Allow the bread to cool completely before removing it from the pan and slicing to prevent it from falling apart.
- Make Your Own Oat Flour: You can make homemade oat flour by blending rolled oats or quick oats in a high-powered blender or food processor until fine.
- Customize: Feel free to add your favourite mix-ins like chocolate chips or chopped nuts.
How To Store
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
Frequently Asked Questions
Yes, you can use a gluten-free all-purpose flour blend in place of oat flour. Keep in mind that the texture may vary slightly.
Yes. Simply our the batter into a muffin tin lined with paper liners, filling each about ¾ full. Bake at 350°F (175°C) for 20-25 minutes or until a toothpick comes out clean. You can also use a donut mold to turn this recipe into Vegan Banana Bread Donuts.
Try These Vegan Gluten-Free Treats Next!
If you tried this Vegan Gluten-Free Banana Bread or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Gluten-Free Banana Bread
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 mins
- Yield: 10 slices
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Vegan
Description
This classic Vegan Gluten-Free Banana Bread is easy to make in a bowl and can be customized however you like!
Ingredients
- 3 overripe bananas (about 1 cup mashed)
- 1 tbsp lemon juice
- 1/2 cup almond milk
- 1/2 cup vegan butter, melted (can sub coconut oil)
- 1 tsp vanilla extract
- 3/4 cup brown sugar
- 2 cups oat flour (can sub 1-1 gluten-free all purpose flour)
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 tsp baking soda
- 3 tbsp ground flax seeds
Instructions
- Preheat the oven to 350 degrees and spray an 8×4 inch loaf pan with cooking spray.
- Mash the bananas in a bowl. Then add the lemon juice, almond milk, vegan butter and vanilla extract and mix until combined.
- Add in the brown sugar and mix together until the sugar starts to dissolve.
- In a large bowl mix together the oat flour, salt, baking powder, baking soda and ground flax seeds.
- Pour the wet ingredients into the bowl of dry ingredients and gently fold the batter together just until combined. Don’t overmix the batter.
- Pour the batter into the loaf pan and bake for 45-55 minutes or until a toothpick comes out clean.
- Let the banana bread cool completely on the countertop before removing it from the loaf pan.
Nutrition
- Serving Size: 1 slice
- Calories: 187
- Sugar: 12g
- Sodium: 120g
- Fat: 2.2g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3.8g
So delicious
Thanks Sofia!
I substitute the butter with olive oil and the flax seed with 1 tbsp of chia seeds and love it! I also add in blueberries sometimes! Thanks for a great recipe!
So happy you enjoyed 🙂
I use olive oil instead of butter (same amount) and 2 tablespoons of Chia seeds instead of 3 tablespoons of flaxseed, and they are a hit in my home!! Thank you for the recipe!
Happy you enjoyed the recipe Audrey, thanks for the review! 🙂
Hi there,
I just found your site today- I’m so looking forward to trying your recipes!
I was wondering if we can use buckwheat flour for gluten free?
Thanks so much & blessings!
Hi Paula! I haven’t tested out this recipe with buckwheat flour so I can’t say for sure if it will work- the measurements of the flour might be different. I’d recommend using a gluten-free flour blend like the Bob’s Red Mill 1-1 gluten-free flour for best results!
Hi Jess what’s the weight of the bananas?
Hi Belinda, it’s about 1 cup mashed!
Hi, Jess! In the recipe card, there aren’t any metrics for almond milk. You must have missed it, I was just trying to make this recipe and realized it.
Hi Petranka! So sorry about this error- it should read 1/2 cup almond milk!
hi! is it possible i could use maple syrup (the pure stuff) in place of coconut sugar?
It was delicious and easy to make!
Thanks so much Natalia!