The Best Healthy Banana Bread (Vegan & Gluten-Free) Recipe
This healthy banana bread is a delicious, vegan, and gluten-free treat perfect for breakfast or a snack. Made with ripe bananas, oat flour, and sweetened naturally with coconut sugar and maple syrup, it offers a moist, flavorful loaf studded with vegan chocolate chips and walnuts. This recipe is easy to prepare and uses wholesome ingredients for a guilt-free indulgence.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- 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 (= 1 ½ cups mashed banana)
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 3 tablespoons coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
Dry Ingredients
- 2 cups oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Add-Ins
- ⅓ cup vegan chocolate chips (plus more for topping)
- ¼ cup chopped walnuts
Instructions
- Preheat oven and prepare pan: Set your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the bread.
- 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 fully combined and smooth.
- Combine dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips to the wet mixture. Stir gently until all ingredients are just incorporated, being careful not to overmix.
- Transfer batter and add toppings: Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle extra vegan chocolate chips and chopped walnuts evenly over the batter to add texture and flavor.
- Bake: Place the loaf pan in the preheated oven and bake for 60 to 65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
- Cool: Remove the bread from the oven and allow it to cool in the pan for 15 minutes to set. Then transfer the loaf to a wire rack to cool completely before slicing. This step is crucial for ease of slicing and optimal texture.
Notes
- Ensure bananas are very ripe for the best sweetness and flavor.
- You can substitute oat flour with other gluten-free flours in equal measure if desired.
- Use any type of non-dairy milk like almond, soy, or oat milk according to preference.
- For added moisture, you can increase the melted coconut oil by 1 tablespoon if you like a richer bread.
- 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; slice before freezing for easy defrosting.
