I discovered this wholesome banana bread recipe and I’m excited to reshape it into a clear, easy article. I love how simple the ingredients are and how moist and flavourful the loaf turns out without any dairy, eggs, or gluten.
Why You’ll Love This Recipe
I like this recipe because it uses everyday pantry staples and still delivers that classic, cozy banana bread texture. The combination of oat flour, warm spices, and ripe bananas creates a soft, tender crumb, and I enjoy that everything comes together in just one bowl. I also appreciate that it’s naturally sweetened with coconut sugar and maple syrup, making it a lighter treat I can feel good about.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 ripe bananas (about 1½ cups mashed)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk (unsweetened)
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons melted refined coconut oil
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 extra for topping)
¼ cup chopped walnuts (optional)
Directions
Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a large bowl whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, coconut oil, vanilla, and apple cider vinegar until smooth.
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
Fold in the chocolate chips and walnuts if using.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 60–65 minutes, or until a toothpick inserted into the centre comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings And Timing
I get about 10 slices from this loaf.
Prep time: 15 minutes
Bake time: 60–65 minutes
Total time: about 1 hour 15 minutes
Variations
I enjoy experimenting with this recipe:
I sometimes use pecans instead of walnuts for a richer flavour.
I replace the chocolate chips with raisins when I want a less sweet loaf.
I swap half the coconut oil with applesauce for a softer texture.
I reduce the spices slightly when I want a milder banana flavour.
I add a handful of shredded coconut for extra texture.
Storage/Reheating
I keep the banana bread in an airtight container at room temperature for 2–3 days. After that, I store it in the fridge for up to 5 days. When I want to reheat a slice, I warm it for 10–15 seconds in the microwave or toast it lightly to bring back its softness.
FAQs
Why should I use very ripe bananas?
I use spotty, brown bananas because they add natural sweetness and moisture, making the bread softer and more flavourful.
Can I freeze this banana bread?
Yes. I slice the loaf, freeze the slices in a sealed container, and thaw them at room temperature or warm them briefly in the microwave.
How do I make oat flour at home?
I simply blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency.
Can I replace the oat flour with another type of flour?
I avoid substituting because oat flour absorbs moisture differently. Using almond flour or gluten-free all-purpose flour will change the texture noticeably.
Why is my banana bread gummy or dry?
If it turns gummy, I let it cool completely before slicing. If it seems dry, I shorten the bake time slightly next time or add a touch more maple syrup for moisture.
Conclusion
I keep coming back to this banana bread because it strikes the perfect balance between healthy and satisfying. It’s simple, warm, fragrant, and always turns out moist and delicious. It has become a regular in my kitchen, and I love sharing it with friends and family.
A moist and flavorful banana bread that’s vegan, gluten-free, and naturally sweetened with maple syrup and coconut sugar. Made with oat flour, ripe bananas, and warm spices—perfect for a wholesome treat any time of day.
Ingredients
3 ripe bananas (about 1½ cups mashed)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup unsweetened non-dairy milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons melted refined coconut oil
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 extra for topping)
¼ cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together mashed bananas, coconut sugar, maple syrup, non-dairy milk, coconut oil, vanilla, and apple cider vinegar until smooth.
Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined.
Fold in chocolate chips and walnuts (if using).
Pour batter into prepared loaf pan and sprinkle extra chocolate chips on top.
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best sweetness and moisture.
Substitute pecans for walnuts or use raisins instead of chocolate chips.
For a softer loaf, swap half the coconut oil with applesauce.
Add shredded coconut for texture variation.
Cool completely before slicing to prevent a gummy texture.
