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.
This is just a recipe overview! 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.
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 🙂