The Best Vegan and Gluten-free Banana Bread Recipe
Discover the best vegan and gluten-free banana bread recipe that’s moist, flavorful, and perfect for any occasion. Made with ripe bananas, oat and almond flours, and sweetened naturally with coconut sugar, this loaf is enhanced with rich dark chocolate chips. It’s easy to prepare, uses simple wholesome ingredients, and is ideal for those following vegan and gluten-free diets.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Wet Ingredients
- 2 medium ripe bananas (at least 1 cup when mashed)
- ½ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil
Dry Ingredients
- 1½ cups oat flour
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup dark chocolate chips (plus more for topping)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a standard size loaf pan to prevent sticking.
- Blend wet ingredients: In a blender, combine the ripe bananas, non-dairy milk, apple cider vinegar, coconut sugar, and vanilla extract. Blend on high for 15-20 seconds until a smooth and frothy liquid mixture forms. Alternatively, use an immersion blender or mash together by hand, though blending ensures the smoothest batter. Pour this liquid into a large mixing bowl, add the melted coconut oil, and set aside.
- Mix dry ingredients: In a separate large bowl, whisk together oat flour, almond flour, ground cinnamon, baking powder, baking soda, and salt, ensuring any lumps are sifted out for an even texture.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture in four separate additions, stirring well between each to ensure thorough incorporation of the flour. Fold in the ½ cup of dark chocolate chips evenly through the batter.
- Prepare for baking: Pour the batter into the greased loaf pan and sprinkle additional dark chocolate chips on top for a decadent finish.
- Bake the bread: Place the loaf pan in the preheated oven and bake for approximately 45 minutes. The banana bread is done when it turns firm to touch and develops a golden brown crust.
- Cool and serve: Allow the banana bread to cool completely in the pan before slicing. Cooling improves the texture and makes slicing easier. Enjoy your vegan and gluten-free banana bread as a delicious snack or breakfast treat.
Notes
- Ensure the bananas are very ripe for maximum sweetness and moisture.
- Gluten-free oat flour should be used to maintain the gluten-free status of the recipe.
- If you don’t have a blender, mashing by hand works, but expect a slightly chunkier texture.
- Allowing the bread to cool fully before slicing helps enhance the texture and flavor.
- You can substitute dark chocolate chips for vegan milk or white chocolate chips if preferred, keeping the vegan integrity intact.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
