The Best Healthy Banana Bread (Vegan & Gluten-Free)
This is the best vegan and gluten-free banana bread! Made with oat flour and naturally sweetened with coconut sugar, it bakes up soft, fluffy, and perfectly tender every time. With 1+ million views on social media, it’s a recipe you can trust and one you’re going to love.
Got more ripe bananas? Try my Vegan Chocolate Chip Banana Bars, Vegan Banana Bread Cookies, and Healthy Banana Muffins.
Quick Look: Healthy Banana Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour + 15 minutes
- Servings: 10 slices
- Calories: ~226 per slice
- Key Ingredients: Ripe bananas, oat flour, coconut sugar, non-dairy milk, maple syrup
- Skill Level: Easy, one bowl recipe
- Dietary Info: Vegan, dairy-free, gluten-free, refined sugar-free, naturally sweetened
- Texture: Soft, fluffy, tender, and perfectly moist
When I say this is the best vegan and gluten-free banana bread, I truly mean it.
This recipe took me nearly a year to perfect, testing batch after batch until it came out soft and fluffy with just the right amount of sweetness.
I was determined to create a moist vegan banana bread recipe made in one bowl, naturally sweetened, and gluten-free. This is it!
Featured Comment
I have made this recipe twice now and everyone who’s tried it keeps begging me to make it again. Best banana bread recipe ever!!
— Emily
A lot of vegan and gluten-free banana breads can turn out flat, dense, and gummy. I ran into that a lot while testing this recipe. But not this one! It’s light, tender, and so moist.
Table of Contents
The crust is golden and slightly crisp that pairs perfectly with the soft, fluffy crumb inside. It’s full of rich banana flavor, warm cozy spices, and a subtle caramel note from the coconut sugar. And then you get those melty pockets of chocolate chips and crunch from the walnuts in every bite. SO GOOD!
Why You’ll Love This Recipe
There’s a reason why this recipe has gone viral several times, with 1+ million views on social media.
- Made with simple, healthy ingredients: Naturally sweetened, dairy-free, gluten-free, and made with pantry staples.
- Perfectly moist and fluffy: No dry or dense texture here. It comes out soft with a light, tender crumb every time.
- Easy, one-bowl recipe: Minimal effort, minimal cleanup!
- Better-for-you, without sacrificing flavor: It tastes just as indulgent as traditional banana bread… maybe even better.
- Customizable: Add chocolate chips, walnuts, or keep it classic.
- Crowd-approved: Even my non-vegan, non-gluten-free friends go back for seconds (and ask for the recipe).
This is the banana bread recipe I turn to when I want something I know will turn out perfectly!
Ingredients Needed
This healthy banana bread comes together with a few pantry staples you probably already have in your kitchen.
- Ripe Bananas: The riper your bananas are, the better. They act as the egg replacement and help bind everything together. I use the same trick in my healthy banana bread bars and vegan banana bread cookies.
- Oat Flour: This recipe uses nutrient-dense oat flour instead of regular flour. I recommend using store-bought oat flour here. Since it’s professionally milled, it results in the most light and tender crumb. Same reason I use it in my healthy banana muffins.
- Coconut Sugar: This natural sweetener adds a subtle caramel flavor that pairs so well with the bananas.
- Apple Cider Vinegar: Reacts with the leavening agents to give the bread height and fluffiness.
- Baking Powder + Baking Soda: It can be tricky to get vegan and gluten-free breads to rise, so we use a bit more leavening to achieve that perfect fluffy loaf.
- Vanilla Extract: A banana bread essential. It enhances all the warm, sweet flavors.
- Non-Dairy Milk: Any dairy-free milk works here: almond, oat, soy.
- Maple Syrup: Adds natural sweetness and moisture.
- Coconut Oil: Makes the banana bread extra moist and tender. Use refined coconut oil so there’s no coconut flavor. I also use this in my healthy carrot muffins for that same moist texture.
- Spices: A cozy mix of cinnamon, nutmeg and salt.
- Vegan Chocolate Chips: I always stir in a big handful of chocolate chips to the batter, plus a little more on top.
- Walnuts: I like to add chopped walnuts on top for a little crunch.
Scroll down to the recipe card to get the full recipe with measurements!
Substitutions & Variations
- Oat Flour: You can try making your own by blending oats into a fine flour, but I recommend store-bought for the best texture.
- Coconut Sugar: You can swap in maple sugar, date sugar, or brown sugar if needed.
- Coconut Oil: You can substitute with melted vegan butter.
- Make it nut-free: Simply leave out the walnuts or swap in seeds like pumpkin or sunflower.
- Mix-ins: Add chocolate chips, walnuts, pecans, or swirls of peanut butter.
How to Make The Best Healthy Banana Bread (Step-by-Step)
This recipe comes together in just a few easy steps.
- Step 1: Whisk the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar. Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until combined.
- Step 2: Transfer the batter to a parchment-lined loaf pan. Sprinkle with chopped walnuts and vegan chocolate chips. Bake at 350F for 60-65 minutes.
- Step 3: Once it’s done baking, remove from the oven and let it cool in the pan for 10 minutes. Then, remove and place on a wire rack to cool completely.
- Step 4: Once the banana bread is completely cooled, slice and dig in!
Megan’s Tips
These are the little things I’ve learned after testing this recipe more times than I can count…
- Use ripe bananas: The spottier, the better. They add natural sweetness and are key to that perfectly moist texture.
- Let it cool completely: I know it’s tempting, but patience is key. Banana bread retains heat after it’s pulled out of the oven, so cutting it while it’s still warm can cause a gummy interior.
- Add a sprinkle of flaky sea salt: The sweet + salty combo is unmatched.
Banana Bread FAQs
I don’t recommend substituting oat flour in this banana bread recipe. Oat flour has a very unique texture, giving the loaf a fluffy, light crumb and sturdy texture.
The darker, older, and mushier the banana, the better. Ripe, brown bananas are extra sweet and add the perfect amount of moisture to this healthy banana bread.
While I recommend using store-bought oat flour in this healthy banana bread recipe, you can definitely make your own oat flour. To do so, just add rolled oats to a blender or food processor and blend until a fine flour forms.
Yes! Bananas actually act as a natural egg replacement in this recipe. They help bind everything together while adding moisture and natural sweetness, which is why this vegan banana bread comes out so soft and fluffy.
Store your banana bread in an airtight container at room temperature for 3-5 days.
Yes! Slice the banana bread and store it in a freezer-safe container for up to 2 months. I like to warm a slice in the microwave for a few seconds before eating.
I hope you love this healthy banana bread! It’s the most popular recipe on my website for a reason. I can’t wait to hear your thoughts!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
The Best Healthy Banana Bread (Vegan & Gluten-Free)
Equipment
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
- ⅓ cup vegan chocolate chips, plus more for topping
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until combined.
- Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
- Transfer the batter to the prepared loaf pan. Top with more vegan chocolate chips and chopped walnuts (if desired).
- Bake for 60-65 minutes, or until a toothpick comes out clean.
- Remove from the oven and let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely (tempting, but this is very important!). Once cool, slice and serve!
Video
Notes
- Use ripe bananas: The spottier, the better. They add natural sweetness and are key to that perfectly moist texture.
- Let it cool completely: I know it’s tempting, but patience is key. Banana bread retains heat after it’s pulled out of the oven, so cutting it while it’s still warm can cause a gummy interior.
- Make it nut-free: Simply leave out the walnuts or swap in seeds like pumpkin or sunflower.
- Mix-ins: Add chocolate chips, walnuts, pecans, or swirls of peanut butter.
- Storage: Store in an airtight container at room temperature for 3-5 days. You can also freeze slices for longer storage.
Can you use regular flour instead of oat flour?
I haven’t tried substituting the oat flour for all-purpose flour, but it’s usually not a one-to-one swap since oat flour has a unique texture and gives the bread a fluffy, light crumb and sturdy texture. If you have oats on hand, you can easily make your own oat flour by blending them for about 20-30 seconds until they turn into a fine flour. Let me know if you give it a try 🙂
I’ve been trying to find a healthy but delicious recipe, and I found it!!! I actually subbed some of the coconut oil for aquafaba to make it a little healthier, and it came out amazing!! Not as moist as yours of course, but the recipe was so moist in general that it still came out just wonderful!! Thank you!!!!
I’m soo happy you loved this healthy banana bread, Vickie! Thanks so much for sharing your review 💛 and I’m glad to hear it worked with the aquafaba!
Hi! I can’t wait to try this recipe tonight. Could you please share me the metric measurements please?
Will do!
Omg this banana bread is next level!! Super moist and rich with flavor my pickiest eaters at home absolutely loved it!
Aww I’m so happy to hear the banana bread was a hit 🙂 thanks for sharing, Cindy!
Very excited to try this recipe- Could you share the metric measurements with me as well? thank you very much!
Sent 🙂
Hi I just want to comment again cos I forgot to tell that I made some little changes noting too much but I have changed the coconut oil for olive oil and sugar and maple I used just a little bit my bananas are always very ripe and sweet enough. I love the crunch of nuts so I put a bit more than the recipe and different types, but like I said this recipe is my number one my most loved recipe ever. <3
I’m glad to hear it worked with those little changes – thank you for sharing! Happy baking 🥰
This banana bread is my favourite recipe ever I’m telling you since I found this recipe I’ve been baking two banana bread every single weekend and I even gave one as a present, my husband is obsessed with it every single person that have a slice is in love. I can say it properly it’s the most amazing banana bread in the world. Thanks a lot you nailed this recipe 😀
This absolutely made my day! Thank you for sharing Daniela 🙂 sooo happy you love this banana bread recipe!
This is excellent. Great way to use up some overripe bananas. Loved the ooey gooey banana and chocolate together. That with the cinnamon and nutmeg warming up the flavors it’s a loaf you won’t want to share. 🤪
“Wait until completely cool” yah right. 😂
So happy you loved this banana bread, Lynne! I know I know… it’s so tempting isn’t it? 😂
This is actually the best banana bread I’ve ever made. It’s so perfect, so delicious!!!
That makes me sooo happy to hear 🙂 thank you for sharing, so glad you loved it Charlize!
Really looking forward to making this. Would you be so kind as to share metric measurements with me, please? Thanks in advance!
Sent 🙂
Hii very excited to try this recipe- pls can you share the metric measurements with me as well! thanks
Will do!
This truly is the BEST banana bread recipe – healthy or not! But I do love that it’s made with wholesome ingredients…can’t get enough…yummmm!
So happy to hear this 🙂
Can you substitute almond flour for oat flour?
Hi Angie, I wouldn’t recommend substituting the almond flour for oat flour since oat flour absorbs more liquid and gives the bread a fluffy, light crumb and sturdy texture, while almond flour is much denser. Someone else already tried it and they said “although it was absolutely delicious & maybe the best tasting I’ve ever had, it was overly moist & didn’t completely set”. You might be able to swap for a gf all purpose flour, but I haven’t tried it. Either way, let me know if you give it a try 🙂
I needed a healthy snack recipe for my brother’s school assignment and found this one! I had to swap the oat flour for coconut flour since it was the only flour I had — I used ¼ cup coconut flour for every 1 cup oat flour because it absorbs more. It turned out amazing! He loved it, and he’s a picky eater 😅 Loved how fast and easy this recipe was. Thank youu!!
Awe amazing, I’m so happy to hear that you and your brother loved it 🙂 good to know that it worked with coconut flour too. Thanks for sharing, Brianna!