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 maple syrup + 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.
Have a few extra ripe bananas sitting on your counter? Put them to good use in my vegan chocolate chip banana bars, vegan banana bread cookies, or healthy banana muffins.
When I say this is the best healthy banana bread, I mean it! This recipe took me nearly a year to perfect, testing batch after batch until I finally landed on the soft, fluffy texture I was after. Made with oat flour and naturally sweetened with ripe bananas + maple syrup, it tastes indulgent even though it’s made with wholesome ingredients. No dairy, eggs, or gluten in sight!
The crust is golden and slightly crisp, giving way to a soft, fluffy crumb packed with banana flavor and warm spices. Every slice is studded with melty chocolate chips and crunchy walnuts. That sweet, salty, chocolatey combination is just so hard to resist, right? 😅
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
Table of Contents
Why This Banana Bread Is a Favorite
- Simple ingredients: Made with pantry staples, oat flour, and natural sweeteners. No eggs, dairy, or gluten!
- Soft and fluffy: A light, tender crumb without the dense, dry, or gummy texture.
- One bowl: Easy to make with minimal cleanup.
- Indulgent but wholesome: It tastes just as indulgent as traditional banana bread (maybe even better).
- Easy to customize: Add chocolate chips, walnuts, or keep it classic.
- Crowd-approved: Even my non-vegan, non-gluten-free friends come back for seconds!
A Closer Look at the Ingredients
A lot of vegan and gluten-free banana breads can turn out flat, dense, and gummy. I ran into that plenty of times while testing this recipe. But not this one! The key was getting the right balance of ripe bananas, finely milled oat flour, and leavening for a loaf that’s moist but not gummy.
- Ripe Bananas: The riper your bananas are, the better. They add natural sweetness, moisture, and act as an egg replacement to bind the batter together. I use the same trick in my healthy banana bread bars and vegan banana bread cookies.
- Oat Flour: Instead of regular all-purpose flour, this recipe uses nutrient-dense oat flour for a soft, tender crumb.
- Coconut Sugar + Maple Syrup: Add natural sweetness and a subtle caramel flavor that pairs beautifully with the bananas.
- Non-Dairy Milk: Any dairy-free milk works here: almond, oat, soy.
- 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.
- Apple Cider Vinegar + Baking Powder + Baking Soda: This combination helps the loaf rise and keeps the crumb light and fluffy, which can be tricky in vegan, gluten-free baking!
- Vanilla Extract: A banana bread essential. It enhances all the warm, sweet flavors.
- Spices: A cozy mix of cinnamon, nutmeg and salt.
- Vegan Chocolate Chips + Walnuts: Completely optional, but I love the combination of melty chocolate and crunchy walnuts in every slice.
Easy Swaps & Variations
- Coconut Sugar: Swap with maple sugar, date sugar, or brown sugar.
- Coconut Oil: Substitute with melted vegan butter.
- Make it nut-free: Leave out the walnuts or swap them for pumpkin or sunflower seeds.
- Mix-ins: Add chocolate chips, walnuts, pecans, or a swirl of peanut butter.
How to Make Healthy Banana Bread
- Step 1: Whisk the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract and apple cider vinegar. Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt, then gently mix until just combined. Fold in the chocolate chips.
- Step 2: Transfer the batter to a parchment-lined loaf pan. Sprinkle with chopped walnuts and vegan chocolate chips. Bake at 350°F for 60-65 minutes.
- Step 3: Once baked, let the banana bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Step 4: Once completely cooled, slice and dig in!
A Few Tips From My Kitchen
After nearly a year of testing this loaf, these are the four things I wouldn’t skip:
- Use ripe bananas: The spottier, the better. They add natural sweetness and are key to the moist texture.
- Use store-bought oat flour: I tested this recipe with both homemade and store-bought oat flour, and I prefer store-bought here. Since it’s professionally milled, it’s finer grind gives the loaf a lighter, softer crumb instead of the slightly hearty, dense texture homemade oat flour can create.
- Let it cool completely: I know it’s tempting, but patience is key. Banana bread continues to retain heat after it comes out of the oven, so slicing 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. For the best results, stick with oat flour.
The darker, older, and mushier, the better. Ripe bananas are sweeter and add moisture to the loaf.
For this recipe, I prefer store-bought oat flour because its finer texture gives the loaf a lighter crumb, but you can definitely make your own oat flour. To do so, blend rolled oats in a high-speed blender or food processor until finely ground.
Yes! This egg-free banana bread recipe uses ripe bananas to help bind the batter while adding moisture and natural sweetness. No egg replacer is needed!
Store in an airtight container at room temperature for 3-5 days.
Yes! Slice and store in a freezer-safe container for up to 2 months. I like to warm a slice in the microwave for a few seconds before enjoying.
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.
- Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt, then mix until just combined. Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan. If desired, top with chocolate chips and chopped walnuts.
- 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.
- Use store-bought oat flour: I tested this recipe with both homemade and store-bought oat flour, and I prefer store-bought here. Since it’s professionally milled, it’s finer grind gives the loaf a lighter, softer crumb instead of the slightly hearty, dense texture homemade oat flour can create.
- 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.
Fluffy , soft,really tasty perfect for Breakfast not to sweet
I’m so happy you loved it! Thanks for sharing your review + star rating. 🥰
Hi there,..
This looks really delicious but i was wondering if I could cut the coconut sugar and oil in half?
Thank you.
Hi Ruthie, the coconut sugar and oil are what give the bread its sweetness and moist texture, so I wouldn’t recommend altering them too much. That said, a few other readers have mentioned that they reduced the amounts slightly and still loved how it turned out! I haven’t personally tested it that way, though, so I can’t say for sure what the result will be. I specifically developed the recipe with these amounts for the best flavor and texture, but if you do try reducing them, I’d love to hear how it turns out 🥰
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 with almond 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!
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 you!!
One of the best banana bread recipes!! It turned out so tasty and chocolatey and decadent. Yum!
Aww amazing – I’m so happy you liked it! Thanks for leaving your review 🙂
amazing
Glad you enjoyed it 🙂
Hi! This looks yummy! Can’t wait to try it. Can I get the metric measurements please? Thank you!
I’ll send you an email now 🙂
Hello,
I would love to try this recipe. May I have the metric measurements please?
Thank you
Just sent!
This bread was delicious. I had it without the chocolate chips and nuts. I did try a little piece with maple butter. I also tried a piece with some Doughy chocolate chip cookie dough. So good. I tried it heated and room temp and it’s better heated! Next time i am making it with chocolate chips and will add your Nutella on the leftover piece that is in my freezer. 🙂
#happyholidays
So happy you loved this banana bread, Amy! Sounds so good with the maple butter spread on top. Keep me posted when you try it with some of my homemade nutella…yummm!
I took a bite of it. It was good. Then I heated it up. It was much better. It was also very filling. Will definitely make it again. ##happyholidays.
So glad you enjoyed it, Marcia! Thanks for sharing your review 🙂
Hello,
I would love to try this recipe. May I have the metric measurements please?
Thank you
I just emailed it to you. 🙂
Hi can i have metric measurement for this recipe please.. thanks before🥰
Just e-mailed it to you!
This recipe is pretty good! Especially for being vegan and gluten free because I feel like people have lower expectations for that kinda stuff so thats perfect. Instead of coconut sugar we used raw turbinado cane sugar, we didnt use vanilla extract but we did add cardamum, ground cloves, some ground flaxseed, and quite a lot of chia seeds that we soaked in water and also? some we didn’t. This recipe will be fed to the 1-2 vegan/ gluten free people at a retreat that is actually just a 9 hour meeting. Thank you boo boo!!! <33333 Dear boo boo thank you boo boo I always appreciate your inclusive offerings. P.S. I love that this has so much fiber
Hello,
I would love to try this recipe. May I have the metric measurements please?
Thank you
Just emailed it to you!
Please can you shred how to store the banana bread ?
Thanks
I typically store it in an airtight container at room temp for 2-3 days, or in the fridge for 4-5 days. Enjoy!
Love this recipe. Fan favorite for my husband. Made it yesterday, will make it again. Substituted coconut oil and sugar for canola and brown sugar but outside of that, so yummy! Added walnuts to the batter, maybe next time I’ll just add on the top.
Yay that’s great, I’m so happy to hear that! Thanks for sharing your kind review 🙂
This looks ALMOST exactly what I was looking for, however, I am allergic to oats, is Almond Flour a good substitute?
Hi Jen, I wouldn’t recommend substituting the oat flour with almond flour since oat flour absorbs more liquid and gives the bread a fluffy, light crumb and sturdy texture, while almond flour is much denser. You might be able to swap the oat flour for a gf all purpose flour, but I haven’t tried it. Either way, let me know if you give it a try 🙂
Thanks for your response. I tried the recipe with almond flour before I saw your response and you are correct, although it was absolutely delicious & maybe the best tasting I’ve ever had, it was overly moist & didn’t completely set. Unfortunately, oat & gf flour do not agree with my digestive system. My hunt continues…
Hi Jen, thanks for reporting back! I’m glad you still enjoyed the flavor – almond flour is tricky since it isn’t very “dry” like oat flour, it’s much more moist and absorbent. I’ll keep you in mind if I test any recipes that might be a better fit for you!
It’s me again! I’ve made this delicious banana bread for the third time and I’m happy to say I love it. I tweaked the recipe a bit to make it my own. I didn’t use any sweeteners, no coconut sugar or maple syrup, and I only used 2 tablespoons of melted coconut oil. It turned out really good and very delicious. The bananas are already sweet so I didn’t want to add any sweetener. I also added almonds, pecans, pumpkin seeds, and walnuts and I love it! Thank you for your recipe 😍🙏
Hi Priscilla! I’m SO thrilled to hear you love this banana bread recipe! Totally made my day reading your kind review 😊 and I’m glad it worked with those substitutions – thank you for sharing!
Hi Megan! I would like to receive the recipe in metric measures too. Could you send it to me, please?
Thank you in advance 😊
I just emailed it to you 🙂
I made the cake omg it’s taste so good. I don’t like super sweet things so I used only the coconut sugar and it’s perfect sweet. Next time I will use that same recipe and use only maple syrup. My to go best tea cake and it’s very cheap and affordable. No more buying store bought bread. Thank you 🤍💎
I’m so happy you loved it, Priscilla! Thanks so much for sharing your review 🙂
It was my first time making banana bread and it was a hit! I wish I could upload a picture but came out just like it was supposed to. I’m super happy with it. Make sure to let it cool before enjoying. 🙂
I’m so happy you loved this banana bread, Lauren! Thank you so much for sharing your review! PS I would love to see the photo – you can tag me on Instagram or send it to me there. 🙂
Made it again and this time added the walnuts and chocolate chips which was quite good. I love that the ing. are something I normally have on hand. Have to make the apple crisp next with pears added.
#happyholidays
So happy to hear you made this recipe again, Lauren! The walnuts and chocolate chips definitely take it to the next level. Can’t wait to hear what you bake next!
I’ve tried so many banana bread recipes, but this was by far the best one I’ve ever made and eaten. I didn’t have coconut sugar or maple syrup, so I replaced them with 125g of date syrup and reduced the dairy-free milk to 40g, and it turned out perfect. Thank you so much for this amazing recipe!! I absolutely love it and can’t stop eating 😭❤️🙏🏼
This makes me sooo happy to hear! Thanks so much for sharing your review, Anna, I’m thrilled you loved the recipe 🙂
Can’t wait to try this recipe! Any substitutions for the ACV? Would lemon juice work?
Yes, lemon juice will work! Hope you love it – let me know your thoughts!
Can I request for the metric conversion please?
I will email it to you now!
Hi Megan, could you send me the recipe in metric measures, please? It would be most helpful!
I’ll send you an email now!
Hii can i get the metric measurements? And can i replace the oat flour with reguler flour instead? Thanksss
I’ll send you an email now! I haven’t tried substituting oat 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 🙂
tnx, Megan, I received yout email! will let you know when I try it!
Looking forward to hearing how it turned out for you 🙂
Best dessert I have ever baked ever 10/10 no notes. I’ve been baking for 5 years and am just now gluten and dairy free and this is better than anything I’ve had with any allergens
Aw, I’m SO thrilled you enjoyed it! Thanks so much for sharing your review – it means a lot. I hope you’ll try more of my recipes soon!
Hi Megan, could you send me the recipe in metric conversion too? Thank you very much!
Will do! Check your email 🙂
How many bananas?
The recipe calls for 1 ½ cups mashed banana, which is equal to approximately 3 bananas. The full recipe is in the recipe card. Enjoy!
Amazing recipe! Thank you so much!
I’m so happy you loved it, Ana! Thank you for sharing 🙂
Delicious! My omnivore, sweet tooth husband can be tough to please but he really enjoyed it. I do recommend using a finely ground oat flour, I made my own and it was just a bit too coarse in my opinion. But the recipe itself is a keeper!
Aw yay I’m so happy to hear that, Suz! Thanks so much for sharing – I’m glad it’s filed as a “keeper” 🙂
Amazing! Another recipe by Megan that I’m so excited to add to my weekly rotation! I always have overripe bananas but now I know what to do with them and I don’t feel guilty at all for eating this! So good and it makes me so happy to know my husband rates it a 12/10!
Aww thank you so much for the lovely review, Mary! I’m so happy you love it (& your husband, too!) Makes my day 🙂
Hi Megan, can I get the metric conversion for the ingredients too? And would like to know if I could just skip the cinnamon and nutmeg since I don’t have any of those at home… Thank you!
Hi Kaylee, of course, I will send it to you via email now 🙂 the cinnamon and nutmeg add a delicious warmth to the banana bread, so you can omit it, but it will affect the flavor. Hope you love it!
I was wondering if i could sub the non-dairy milk for almond milk? Thanks!
Absolutely! Any type of milk will work. Enjoy 🙂
Hi. Can I substitute the coconut sugar with dates
I’d recommend using another granulated sugar for texture purposes – such as date sugar, maple sugar, or brown sugar. Hope you give it a try!
I Would also love to get the metric conversion too.p
I will send it to you via email now! xx
You might be able to copy and paste it into AI chat gpt type of thing and I can convert it for you if you ask it to
Can I use gluten-free flour instead of oat flour?
I haven’t tried substituting oat 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 🙂
The most delicious banana bread I’ve ever tried! Soooo moist and delicious, and the chocolate chips make it even yummier! Tysm I can’t wait to try more of your recipes! 10/10
Aww I’m so happy you loved it! Thanks so much for your kind review – I can’t wait to hear what you make next 🙂
I’ve never baked any desserts before because I always found the process intimidating, but I just gave this a go and it turned out amazing! Prep was super easy and quick. The texture is perfect, soo fluffy, and I love that it’s not too sweet. The walnuts definitely add a nice crunch. Will 100% be making this again 🙂
Aww this makes me so happy to hear and I’m so glad you loved it! Thanks for sharing, I hope you’ll make it again 🙂
Can I add a protein powder? And if so, how much should I add?
I haven’t tried it so I’m not sure how it will turn out – it may affect the texture. I would start with only one scoop. Let me know if you try it!
I’m sure there was a metric option for the ingredients but now can’t seem to do it, do you have metric measurements please? Xx
Hi Kayleigh! I don’t have automatically converted measurements since it doesn’t always convert accurately. I will search the web and try to manually convert it for you — will send you an email 🙂
Hi Megan, I was wondering if I could sub almonds for the walnuts?
Hi Megan, yes absolutely! Any nut should work in place of walnuts. Enjoy!
This is so delicious. I did not put any of the walnuts in it just because I don’t like nuts. But I did use cranberries and chocolate. So good! And I even subbed sugar for turbinado. I did three mini bunts and so far they are cooking pretty good. It is a little bit gummy like you said but I’m going to let them rest and hope for the best. And I did it for 45 minutes
Thanks so much for your review, Nikki! Sounds so delicious with those flavor variations, and I’m glad it worked in a bundt pan. Enjoy!
Hi! Could I receive the metric option? Thanks 4 the recipe☺️🙏
I will send it to you via email now 🙂
Hello Megan, this recipe looks too good. Can’t wait to try!! can I substitute the oat flour with almond flour ?? will it be a 1-1 ratio? Thank you
Hi Pranitha! I haven’t tried substituting oat flour with almond flour, but it’s usually not a one-to-one swap since oat flour absorbs more liquid and gives the bread a fluffy, light crumb and sturdy texture. Almond flour is much denser, so I’m afraid it might not work the same way. 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 really like this recipe and made it 3 times already. I’m wondering what the outcome (texture wise) would be if I use gf all purpose flour instead of oat flour?
So happy to hear you like this recipe! I haven’t tried making it with gf all purpose flour – I think the texture would be really different since oat flour has a unique texture/absorbency. But if you decide to try it, I’d love to hear how it goes!
Hiii I made it and I loved the recipe!!! My banana bread turned out a bit dry, any recommendations on how I can make it moister?
Hi! Awe, I’m so happy to hear you loved the recipe! If it turned out a bit dry, you could try reducing the baking time by 5 minutes or adding a little more maple syrup for extra moisture. Did you let it cool in the pan after it was done baking? That helps “lock in” the moisture. And of course just make sure you’re not over-measuring the flour as that can make it drier. 🙂 Let me know if you try any tweaks—I hope you’ll make it again soon!
Amazing banana bread. I’ve never had it before, and this was my first time trying it. I was searcing something vegan and gluten free…Very, very good. Wonderfully sweet and moist. But I have one question. It’s still quite fragile and crumbly. Is it possible to add a small binding ingredient that isn’t flour? Like a spoon of tapioca flour?
Ps: i baked it two hours ago….and its allready gone😃
I’m soo thrilled you enjoyed it, Maya! Thank you for sharing your review 🙂 It is supposed to be tender and moist, but it will firm up the longer it sits. You could try adding a small spoonful of nut butter for extra binding, but I wouldn’t add more flour as that could make it more crumbly. I’m so glad it was a hit though, and I hope you’ll continue making it!
This Banana bread is outstanding!! I have made several loaves & now the muffins and everyone Loves it! The cinnamon & nutmeg give this such a unique flavor1
This is my new go to Banana bread!! Absolutely Delicious!
Ahh it makes me so happy that you enjoy this banana bread and that’s it’s become your go-to recipe! I love that you’ve made both loaves and muffins, you’ve got me craving a batch now! Thank you for sharing, your support means so much to me, Suzanne!
I thought I wasn’t a fan of banana bread, so I was a little hesitant making this but I really needed to use up some bananas, so decided to give it another try. This recipe turned out soooo good! Thank you very much.
Aw I’m so thrilled to hear that you enjoyed it! A great way to use up ripe bananas, I hope you’ll continue making it 🙂 thanks so much for your kind review!
If i subbed the coconut sugar for monkfruit, is it the same amount?
Yes, use the same amount 🙂 enjoy!
Absolutely delicious perfection banana bread 😍 this recipe is super easy to mix in one bowl and bake. I loved the addition of chocolate chips and walnuts on top it was absolutely amazing.
Aww, I’m so thrilled to hear that you love this banana bread, Sammi! I hope you’ll keep making it! Thanks so much for sharing your kind review 🙂
Hi Megan, I cannot see the amount of each indegriedients. The article is so long so maybe I missed that…help would be welcome
Hi! The recipe is about 3/4 of the way down the page. You can also hit the “jump to recipe” button at the top of the page and it will bring you directly to the recipe. 🙂 Let me know if you still need help!
Can I skip or substitute the apple cider vinegar?
I dont have that at home and I want to make it today.
I would recommend substituting it for white vinegar! The vinegar helps the loaf rise, so if you leave it out, it may not rise as much, but I’m sure it will still be just as delicious!
I made this recipe last night . oh my god it’s so delicious even my kids love it. Thank you I replaced the maple cyrup with honey and I replaced the coconut sugar with monka fruit sugar .
Aww, that makes me so happy to hear! Thanks so much for sharing your review and star rating, Marwa!
Have made this recipe twice now and everyone who’s tried it keeps begging me to make it again. Best banana bread recipe ever!!
This makes me so so happy to hear! Thanks so much for sharing, Emily 🙂
This banana bread was very tasty and offered me peace of mind that I was eating something healthy!
So happy to hear 😊 thank you for the review!
Hello Megan,
I tried your recipe, but it came out a bit soggy. Although it was good to taste, but the texture wasn’t as I expected it to be. Now the reason for this could be not mixing the ingredients enough or less baking time. In the recipe above, how long should you mix the ingredients? Also, in my case, I halved the recipe. Does this also mean that I need to halven the baking time?
Hi Aditya! Since you halved the recipe, I’m curious how many bananas you used and if you measured the mashed banana? The full recipe calls for 1.5 cups mashed banana, so for half serving, it would be 3/4 cup mashed banana. How long did you bake it? I would recommend checking it around 30-40 minute mark, and then every 5-10 minutes after that until a toothpick comes out clean. Also, did you let it cool completely as instructed? That helps it firm up. When mixing, fold in the dry ingredients until combined (lumps of banana are fine, but no lumps of flour). Lastly, did you substitute any ingredients? I hope this is helpful 😊 thanks for trying the recipe, and let me know if you give it another go!
Can I subs coconut sugar for the regular ?
Yes, you can substitute regular or brown sugar for the coconut sugar. Enjoy!
Hi
Did you omit eggs in the recipe?
This recipe is vegan, so there are no eggs in the recipe. 🙂
Have this in the oven right now, did sub the coconut oil for applesauce so hoping it’s not going to make much difference! First time making this, will report back once tried…
I think the applesauce should work fine! If anything, it might be a bit more dense, but I don’t think it will make too much a difference. Looking forward to hearing your thoughts once it’s out of the oven!
So delicious! I’m dairy, gluten and egg free and allergic to peanuts so it’s near impossible to find recipes that don’t include these items!! Have you ever tried substituting the banana for pumpkin, interested if it would make a nice autumnal loaf? Thank you for sharing x
Aww I’m so glad you enjoyed this recipe! I actually just shared a recipe for a pumpkin spice banana bread, and I also have a pumpkin chocolate chip bread recipe – both would make a great autumn loaf. I’d love to hear if you try them! Thank you for your kind review 🙂
My family said this is their favorite banana bread ever!
Aww that’s so wonderful to hear! Thank you for sharing Erika, I’m so happy the whole family loved it 🙂
We enjoyed this recipe. Especially good for schools that are nut free (if you omit the walnuts). Thank you!
So thrilled to hear you enjoyed it, Fatima! I agree, it’s just as delicious even without the walnuts – then you can add even more chocolate chips 🙂 thank you for sharing!
One of the best recipe I would say❤️ Healthy banana bread ever I will never tur back to any other recipe after this😍 tasted extremely delicious 🤤👌👌 Thanks for the amazing recipe would love to try many other recipes in ur website ❤️
Aww, I’m so happy you loved my banana bread recipe! Thanks so much for sharing your lovely review. I look forward to hearing what you’ll make next!
Such a delicious and super easy recipe! I love banana bread but can no longer have gluten due to gut health issues. Love the clean ingredients and the simplicity of your recipe. Definitely making weekly so I can have a nice, sweet, & healthy treat! 💕
Aww yay! I’m so happy you enjoy this recipe and will continue baking it. Thank you for the lovely review, Jolene! xo
Can I sub oat flour with another gf option like gf all purpose flour?
I haven’t tried substituting the oat flour. It is usually not a one-to-one substitution because oat flour absorbs more liquid, so you would probably have to adjust the amount of gf all purpose flour. If you have oats on hand, you can easily make your own oat flour by adding the oats to a blender and blending for 20-30 seconds until it turns into a flour! Either way, let me know if you try it!
What type of flour can I substitute for oat flour?
I haven’t tried this recipe with any other flours, so I’m not entirely sure. It is usually not a one-to-one substitution because oat flour has a unique texture, so you’d have to adjust accordingly depending on the type of flour. But if you have oats on-hand, you can easily make your own oat flour by blending oats into a flour!
Can I reduxe the coconut sugar and maple syrup?
I would only recommend reducing the coconut sugar, since the maple syrup adds liquid/moisture to the bread. Let me know if you try it!
Any suggestion to replace mapple syrup? Could I use golden syrup or any fruit syrup? Thx
I would recommend using agave, but golden syrup should work! Let me know if you try it!