This Healthy Banana Bread is the best vegan and gluten-free option you’ll ever try! Made with oat flour and naturally sweetened with coconut sugar, it’s moist, fluffy, and absolutely delicious. Packed with the warmth of cinnamon, nutmeg, and a hint of maple syrup, this banana bread is a guilt-free treat for any time of the day!
Why You’ll Love This Recipe
-
Vegan & Gluten-Free: Perfect for anyone following a plant-based or gluten-free lifestyle.
-
Naturally Sweetened: No refined sugar! The sweetness comes from ripe bananas, coconut sugar, and maple syrup.
-
Moist & Fluffy: The perfect texture that you’ll never guess is healthy.
-
Customizable: Add walnuts or vegan chocolate chips for extra texture and flavor!
Ingredients
-
3 ripe bananas, mashed (about 1 ½ cups)
-
⅓ cup coconut sugar
-
¼ cup maple syrup
-
¼ cup non-dairy milk (almond, oat, or your favorite)
-
2 tsp vanilla extract
-
1 tsp apple cider vinegar
-
3 tbsp coconut oil, melted
-
2 cups oat flour
-
1 tsp baking powder
-
1 tsp baking soda
-
2 tsp cinnamon
-
½ tsp nutmeg
-
½ tsp salt
-
⅓ cup vegan chocolate chips, plus more for topping
-
¼ cup walnuts, chopped (optional, for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat the Oven and Prepare the Pan
-
Preheat the oven to 350°F (175°C).
-
Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
-
In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until well combined.
Step 3: Add Dry Ingredients
-
Mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt until just combined.
-
Stir in the vegan chocolate chips.
Step 4: Transfer to Pan
-
Pour the batter into the prepared loaf pan. Sprinkle with extra vegan chocolate chips and chopped walnuts (if desired) on top for added crunch and flavor.
Step 5: Bake
-
Bake for 60-65 minutes, or until a toothpick comes out clean when inserted into the center.
Step 6: Cool and Serve
-
Remove the banana bread from the oven and let it cool in the pan for 15 minutes.
-
After cooling, transfer to a wire rack to cool completely before slicing (this step is important for the perfect texture!).
-
Once cool, slice and serve!
Notes
-
Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with lots of brown spots!
-
Oat Flour: You can make oat flour by grinding rolled oats in a food processor or blender. Ensure the oats are certified gluten-free if needed.
-
Topping: Feel free to top with more chocolate chips or walnuts for added flavor and texture.
-
Storage: Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Servings and Timing
-
Prep Time: 15 minutes
-
Cook Time: 1 hour
-
Total Time: 1 hour 15 minutes
-
Servings: 10 servings
Variations
-
Add-ins: Customize with raisins, dried fruit, or shredded coconut.
-
Sugar-Free: You can reduce the sugar by using only bananas to sweeten, but the texture might change a little.
-
Nut-Free: Omit the walnuts and chocolate chips for a plain yet delicious banana bread.
FAQs
Q1: Can I use regular flour instead of oat flour?
A: Yes, you can use all-purpose flour if you’re not gluten-free. The texture might be slightly different, but it will still be delicious!
Q2: Can I make this banana bread without walnuts?
A: Absolutely! The walnuts are optional. You can also add any other nut or simply leave them out for a smooth loaf.
Q3: Can I freeze this banana bread?
A: Yes! Allow the bread to cool completely, then wrap it tightly and freeze for up to 3 months. Thaw at room temperature or reheat in the oven before serving.
Conclusion
This Healthy Banana Bread is a perfect combination of moistness, sweetness, and flavor, while still being vegan and gluten-free! It’s a great option for breakfast, a snack, or even a dessert. Try it out and enjoy a healthier version of a classic favorite!
Print
Healthy Banana Bread
- Total Time: 1 hours 15minutes
- Yield: 10
- Diet: Vegan
Description
This Healthy Banana Bread is made with oat flour and naturally sweetened with coconut sugar, making it a guilt-free, vegan, and gluten-free treat. It’s moist, fluffy, and filled with delicious flavors from ripe bananas, cinnamon, and a touch of maple syrup.
Ingredients
3 ripe bananas (about 1 ½ cups mashed banana)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons coconut oil, melted
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 walnuts, chopped
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper for easy removal.
Prepare Wet Ingredients:
In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until everything is well combined.
Combine Dry Ingredients:
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.
Add Chocolate Chips and Walnuts:
Gently fold in the vegan chocolate chips and chopped walnuts into the batter.
Transfer to Loaf Pan:
Pour the batter into the prepared loaf pan. Top with extra chocolate chips and walnuts (optional) for a beautiful finish.
Bake:
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Slice:
Remove the bread from the oven and let it sit in the pan for about 15 minutes. Then, transfer the bread to a wire rack to cool completely. While tempting, allow the bread to cool fully before slicing!
Notes
Room Temperature Ingredients: Let the coconut oil and non-dairy milk come to room temperature for best results when mixing.
Make It Your Own: Feel free to add other mix-ins like dried fruit, seeds, or other nuts.
Storage: Keep leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
