Description
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.
- Prep Time: 15 minutes
- Cook Time: 60–65 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 9g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
