I’m happy to share a complete version of the banana bread recipe — with exact quantities — based on the “Best Healthy Banana Bread (Vegan & Gluten-Free).”
Why You’ll Love This Recipe
I love this banana bread because it’s made with simple, wholesome ingredients and remains dairy-free, egg-free, gluten-free, and refined sugar–free. It’s easy to mix (just one bowl), and the result is moist, fluffy, and full of rich banana flavor with warm spices and a slight caramel note. I also appreciate that it’s versatile — I can add chocolate chips or nuts for extra texture and flavor, or keep it simple and wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas (about 1 ½ cups mashed)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk (such as oat, soy, or almond milk)
⅓ cup vegan chocolate chips (optional, plus extra for topping)
¼ cup chopped walnuts (optional, for topping)
Directions
Preheat the oven to 350 °F (about 175 °C). Line a 9×5-inch loaf pan with parchment paper.
In a large bowl, mash the bananas until smooth. Then add the coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar. Stir until well combined.
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the wet mixture. Stir just until combined (do not overmix).
Fold in the vegan chocolate chips, if using.
Pour the batter into the prepared loaf pan. If desired, sprinkle extra chocolate chips and chopped walnuts on top.
Bake for about 60–65 minutes, or until a toothpick inserted into the center 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
Makes about 10 servings
Prep time: ~15 minutes
Bake time: ~60–65 minutes
Total time: ~1 hour 15 minutes
Variations
For extra texture and flavor, stir in dried fruit (like raisins) or seeds.
Skip the chocolate chips or walnuts for a simpler loaf.
Try different spices — for example, replace nutmeg with a pinch of cardamom or all-spice for a different flavor profile.
Use different non-dairy milks depending on what you have (oat, almond, soy, etc.).
Storage/Reheating
After the bread is completely cool, store it in an airtight container at room temperature for up to 3–4 days. For longer storage, wrap slices individually and freeze them — they thaw well at room temperature. To reheat, warm a slice in the oven or toaster oven for a few minutes; it gets soft inside and slightly crisp on the outside again.
FAQs
Why do I need to use ripe bananas?
Ripe bananas are much sweeter and easier to mash, which adds natural sweetness and moisture to the bread. They also help bind the loaf together, especially since this recipe doesn’t use eggs.
Can I freeze the banana bread?
Yes — once the loaf is completely cool, slice it and wrap individual slices before freezing. Thaw at room temperature before serving.
What kind of oat flour should I use to keep it gluten-free?
Use oat flour made from certified gluten-free oats. You can buy pre-made oat flour or make your own by blending rolled oats until they form a fine flour.
Can I skip the chocolate chips or walnuts?
Absolutely. Chocolate chips and walnuts are optional add-ins. The bread will still taste great without them — simpler, but still moist, fluffy, and flavorful.
What can cause the loaf to turn out dense or gummy?
If the bananas aren’t ripe enough, or if the loaf is sliced before it has cooled completely, the texture can be dense or gummy. Also, overmixing the batter or using too much flour can result in a heavy loaf.
Conclusion
I find this banana bread recipe to be a perfect balance of healthy and indulgent — soft, fluffy, naturally sweet, and full of comforting banana flavor. It’s a great way to enjoy a classic treat in a more mindful, wholesome way. I hope I can bake it as often as I do — and I’m sure I’ll enjoy every slice.
This wholesome banana bread is vegan, gluten-free, and naturally sweetened. It’s moist, fluffy, and easy to make in one bowl—perfect for a healthy breakfast, snack, or dessert.
Ingredients
3 ripe bananas (about 1 ½ cups mashed)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk (such as oat, soy, or almond milk)
2 tsp vanilla extract
1 tsp apple cider vinegar
3 tbsp melted coconut oil
2 cups oat flour (certified gluten-free if needed)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
⅓ cup vegan chocolate chips (optional)
¼ cup chopped walnuts (optional, for topping)
Instructions
Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, mash bananas until smooth. Add coconut sugar, maple syrup, non-dairy milk, coconut oil, vanilla, and apple cider vinegar. Mix well.
Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined—do not overmix.
Fold in chocolate chips if using.
Pour batter into the prepared pan. Top with extra chocolate chips and walnuts if desired.
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 flavor and moisture.
Do not slice the loaf until it’s completely cooled to avoid a gummy texture.
You can freeze individual slices for up to 3 months.
Optional mix-ins like raisins, seeds, or different spices can personalize the loaf.
