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.

Slices of healthy banana bread topped with chocolate chips and walnuts.
Add us as a Google Trusted Source

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
167 more reviews »

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.

Sliced vegan and gluten-free banana bread topped with chocolate chips and walnuts.
Single slice of banana bread on a plate topped with vegan butter and flaky sea salt.

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!

— Megan

Ingredients Needed

This healthy banana bread comes together with a few pantry staples you probably already have in your kitchen.

Ingredients needed to make healthy banana bread including bananas, oat flour, and coconut sugar.
  • 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.

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. Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until combined.
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 350F for 60-65 minutes.
Golden baked banana bread topped with chopped walnuts and chocolate chips.
  1. 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.
Healthy banana bread on a plate after baking.
  1. 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

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.

How brown should my bananas be to make banana bread?

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.

Can I make my own oat flour?

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.

Can you make vegan banana bread without eggs?

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.

How do you store vegan banana bread?

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

Can I freeze vegan banana bread?

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.

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

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!

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

Chocolate Chip Banana Bars (Vegan, 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 46 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!
Print Leave a Review Pin Recipe

Equipment

Ingredients
 

Wet ingredients

Dry ingredients

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.
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
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!