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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
Love this recipe! It has become a go to for me, and I’ve even mixed in pumpkin in place of the banana and still turned our yummy! Highly recommend – not too sweet so perfect for breakfast or snacking!
Thanks Hannah! 🙂 Glad you enjoyed!
“Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
“
Glad you enjoyed the recipe Rose!
So delicious !! These is proof of how amazing these recipes are … delicious and healthy . ❤️ I have a 4 year old who shared this bread with friends .
Thanks for the review Ana! So glad you and your 4 year old both loved this banana bread!
I have been craving bnanna bread for so long but I did not want the unhealthy kind. Your Vegan banana bread was amazing my family and I absolutely loved it. I made it fresh this morning and it was great!!!! Soo gooood ?
Thank you for the review Nikita! So happy you and your fam loved this 🙂
This was so good! Perfectly moist and delicious.
I absolutely loved this recipe! For all you Aussies it’s 180 degrees fan forced 🙂
I added pumpkin seeds on top and used gluten free flour. Super yummy with a cuppa tea next to the fire ?
Thank you ?
Thank you so much for the review Carla! Thanks for the tip for the temp in Celcius. Your additions sound wonderful as well!
I’ve been on a cardamom kick lately. Do you think cardamom would add any more flavor or would it ruin the recipe?
Let me know what you think. Thanks.
Hi June, I love cardamom too! I would maybe leave out the cinnamon if you are adding cardamom so the flavour can really stand out, I’m sure it would be delicious!
That moment of joy when you read the recipe ingredients and realise you have them ALL! And then seriously consider making banana bread at 11:40pm because it’s an appropriate time to make banana bread somewhere, right?! I’m in LOVE with the idea of adding oats to this too! partly because it makes it semi-apropos to eat for breakfast 😉 wishing you a great Wednesday Jess!
YAY! That’s always so exciting for me too when I’m looking for recipes to make 🙂
Made this and it is delicious! I had to sub ground chia for flax because I was out but it turned out great!
Hi Dana, thank you for the review! So glad to hear you enjoyed the recipe!
This looks so delicious! ?
Love banana bread so much! Great recipe, Jess!! ❤️
Lots of love,
Bianca
Thank you so much Bianca! xo