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.

Slices of healthy banana bread topped with chocolate chips and walnuts.
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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
171 more reviews »
Sliced vegan and gluten-free banana bread topped with chocolate chips and walnuts.
Slice of healthy banana bread on a plate topped with vegan butter and flaky sea salt.

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.

Measured ingredients for healthy banana bread including bananas, oat flour, and coconut sugar.
  • 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

Mixing the banana bread batter in a large bowl.
  1. 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.
Banana bread in a loaf pan before baking, topped with chopped walnuts and chocolate chips.
  1. 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.
Healthy vegan banana bread topped with chocolate chips and walnuts.
  1. 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.
Sliced vegan and gluten-free banana bread with chocolate chips and walnuts.
  1. Step 4: Once completely cooled, slice and dig in!
Megan sipping a green smoothie.

A Few Tips From My Kitchen

After nearly a year of testing this loaf, these are the four things I wouldn’t skip:

  1. Use ripe bananas: The spottier, the better. They add natural sweetness and are key to the moist texture.
  2. 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.
  3. 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. 
  4. Add a sprinkle of flaky sea salt: The sweet + salty combo is unmatched.
— Megan

Banana Bread FAQs

Can I substitute oat flour in this healthy banana bread recipe?

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.

How brown should my bananas be for banana bread?

The darker, older, and mushier, the better. Ripe bananas are sweeter and add moisture to the loaf.

Can I make my own oat flour?

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. 

Can you make banana bread without eggs?

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!

How do you store vegan banana bread?

Store in an airtight container at room temperature for 3-5 days.

Can I freeze vegan banana bread?

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.

Sliced loaf of vegan banana bread topped with chocolate chips and walnuts.

Got More Bananas? Make These Next!

Moist and tender healthy banana muffins on a plate with a bite taken out showing gooey chocolate chips and it's fluffy, moist texture

Healthy Banana Muffins (Vegan, Gluten-Free)

Banana Pancakes (3 ingredients)
overhead shot soft and moist vegan chocolate chip banana bars with mini chocolate chips

Vegan Chocolate Chip Banana Bars (Gluten-Free)
vegan chocolate banana smoothie served in a glass topped with cacao nibs, sliced banana, and a drizzle of peanut butter

Chocolate Peanut Butter Banana Smoothie

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!

Single slice of banana bread on a plate topped with vegan butter and flaky sea salt.
5 from 47 ratings

The Best Healthy Banana Bread (Vegan & Gluten-Free)

Megan Murphy
Yield: 10 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
This is the best vegan & gluten-free banana bread you’ll ever eat! Made with oat flour & naturally sweetened with coconut sugar, this healthy banana bread is perfectly moist, fluffy & delicious!
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Equipment

Ingredients
 

Wet ingredients

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.
Serving: 1 slice, Calories: 226kcal, Carbohydrates: 31g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 292mg, Potassium: 125mg, Fiber: 2g, Sugar: 12g, Vitamin A: 2IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 2mg
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