Vegan Banana Bread (Gluten-Free) made simple with oat flour, maple syrup, and ripe bananas. Moist, naturally sweet, and ready in 65 minutes.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens. Last summer, my niece announced she’d gone gluten-free and vegan—two weeks before our family reunion. Well… I panicked a little.
I tested seven versions of this vegan banana bread before finding the perfect formula. The secret? Oat flour creates incredible moisture without any eggs or dairy. Each slice tastes like warm cinnamon heaven with chocolate chips scattered throughout.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Vegan Banana Bread Special
This gluten-free banana bread delivers on flavor without compromise. Most vegan breads turn out dense or crumbly, but oat flour changes everything. The naturally binding properties of mashed bananas replace eggs perfectly, while coconut oil adds richness.
I’ve baked this recipe more than thirty times. Each test taught me something new about balancing moisture and structure. The combination of apple cider vinegar and baking soda creates amazing lift.
Vegan Banana Bread (Gluten-Free)
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Whisk
- Rubber spatula
- Oven
- Measuring cups and spoons
Ingredients
Batter
- 3 medium ripe bananas mashed, very ripe with brown spots
- ⅓ cup coconut sugar or brown sugar
- ¼ cup maple syrup grade A preferred
- ¼ cup non-dairy milk coconut, almond, or oat
- 2 tsp vanilla extract pure
- 1 tsp apple cider vinegar activates leavening
- 3 tbsp coconut oil melted and cooled
- 2 cups oat flour certified gluten-free
- 1 tsp baking powder aluminum-free
- 1 tsp baking soda fresh for best rise
- 2 tsp cinnamon
- ½ tsp nutmeg freshly grated preferred
- ½ tsp salt sea salt or kosher
- ⅓ cup vegan chocolate chips plus extra for topping
- ¼ cup walnuts optional, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- Mash bananas in a large bowl. Add coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk until smooth.
- Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gently fold until just combined.
- Fold in chocolate chips and walnuts if using.
- Pour batter into prepared pan, smooth the top, and sprinkle with extra chocolate chips and walnuts.
- Bake for 60–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ingredient Quality Tips
Select bananas with heavy brown spotting for maximum sweetness. Freshly ground oat flour works best—simply pulse rolled oats in a blender for two minutes. Organic coconut sugar dissolves more evenly than conventional varieties.
Use full-fat coconut milk rather than light versions. The extra fat keeps your banana bread incredibly moist for days. Cold-pressed coconut oil brings subtle tropical notes that complement the cinnamon beautifully.
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Ripe bananas | 3 medium (1½ cups mashed) | 340g | Must have brown spots |
| Coconut sugar | ⅓ cup | 65g | Or brown sugar |
| Maple syrup | ¼ cup | 60ml | Grade A preferred |
| Non-dairy milk | ¼ cup | 60ml | Coconut, almond, or oat |
| Vanilla extract | 2 tsp | 10ml | Pure, not imitation |
| Apple cider vinegar | 1 tsp | 5ml | Activates leavening |
| Coconut oil | 3 tbsp | 45ml | Melted and cooled |
| Oat flour | 2 cups | 240g | Certified gluten-free |
| Baking powder | 1 tsp | 5g | Aluminum-free |
| Baking soda | 1 tsp | 5g | Fresh for best rise |
| Cinnamon | 2 tsp | 6g | Vietnamese variety is strongest |
| Nutmeg | ½ tsp | 2g | Freshly grated preferred |
| Salt | ½ tsp | 3g | Sea salt or kosher |
| Vegan chocolate chips | ⅓ cup + topping | 60g | Enjoy Life brand is reliable |
| Walnuts (optional) | ¼ cup | 30g | Chopped, toasted |
Shopping Tips for US Grocery Stores
Find certified gluten-free oat flour in the baking aisle at Whole Foods or Target. Bob’s Red Mill produces excellent oat flour that I use consistently. Trader Joe’s carries affordable organic coconut sugar and vegan chocolate chips.
Check the bulk section for better pricing on walnuts and oats. Most mainstream grocery stores now stock full-fat coconut milk in the international aisle. Always verify chocolate chips are dairy-free—some brands sneak in milk powder.
Essential Ingredients
The foundation starts with overripe bananas. Those completely brown bananas your family avoids? Perfect for this gluten-free banana bread. Their natural sugars intensify as they ripen, creating depth without refined sweeteners.
Oat flour provides structure while keeping everything tender. Coconut sugar adds caramel notes that white sugar cannot match. Maple syrup brings complexity and helps bind the wet ingredients together seamlessly.
Bold Add-Ins & Creative Variations
Transform your vegan banana bread with unexpected additions. Swap walnuts for pecans or hazelnuts for different texture profiles. Add ½ cup of blueberries for antioxidant-rich bursts throughout each slice.
Shredded coconut (⅓ cup) creates tropical vibes perfect for summer brunches. Dark chocolate chunks instead of chips deliver intense cocoa flavor. A tablespoon of espresso powder amplifies the chocolate without adding coffee taste.
International Substitutions
Replace coconut sugar with date sugar or muscovado for similar molasses notes. Swap maple syrup for agave nectar or brown rice syrup in equal amounts. Use any plant-based milk—soy, cashew, or hemp all work beautifully.
Sunflower seed butter can replace walnuts for nut-free versions. Coconut oil substitutes include vegan butter or neutral oils like grapeseed. Let me tell you, I’ve tested every variation imaginable during recipe development.
Equipment & Preparation
Essential Equipment
You’ll need a 9×5 inch loaf pan for standard sizing. Metal pans conduct heat better than glass, creating crispier edges. Line with parchment paper for foolproof removal—I learned this after my third stuck loaf disaster.
A large mixing bowl, whisk, and rubber spatula complete your basic toolkit. Digital kitchen scale ensures accuracy if you prefer weighing ingredients. Standard measuring cups and spoons work perfectly fine for this forgiving recipe.
DIY Equipment Alternatives
No loaf pan? Oops! Use a square 8×8 inch baking dish and reduce baking time to 45-50 minutes. Muffin tins create portable portions—fill ¾ full and bake for 22-25 minutes. Two mini loaf pans (5×3 inches) make excellent gifts.
Skip the digital scale by using the spoon-and-level method for oat flour. Mash bananas with a fork instead of fancy mashers. Your hands work great for crushing walnuts inside a sealed plastic bag.
Step 1: Prepare Your Workspace
Preheat your oven to 350°F and position the rack in the center. Line your 9×5 inch loaf pan with parchment paper, leaving overhang on two sides for easy lifting. This simple step prevents sticking better than any cooking spray.
Gather all ingredients on your counter before starting. Room temperature ingredients combine more smoothly than cold ones. I bring coconut oil to just-melted consistency—too hot will cook the vinegar reaction prematurely.
Step 2: Mash and Mix Wet Ingredients
Mash three ripe bananas until mostly smooth with small chunks remaining. Transfer to your large bowl along with coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar. Whisk vigorously for thirty seconds until the mixture looks unified.
The vinegar reacts with baking soda later, creating incredible lift (as Alton Brown demonstrates in his baking science episodes). You’ll notice slight bubbling—that’s exactly what you want. This wet base should smell sweet and slightly tangy.
Step 3: Combine Dry Ingredients
Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly to the wet ingredients. Fold gently with a rubber spatula using broad strokes from bottom to top. Mix only until you see no dry flour pockets—overmixing creates tough, dense banana bread.
Fold in vegan chocolate chips with three gentle turns. Man, oh man, resist the urge to stir vigorously here. The batter should look thick and slightly lumpy, similar to a hearty pancake batter consistency.
Step 4: Transfer and Top
Pour the batter into your prepared loaf pan, using the spatula to scrape every delicious bit. Smooth the top gently, then sprinkle additional chocolate chips and chopped walnuts across the surface. Press toppings lightly so they adhere during baking.
The raw batter tastes amazing (all plant-based, so no worries). Create a slight valley down the center with your spatula—this prevents the dreaded dome crack that ruins presentation. Julia Child always emphasized beautiful finishes, even for simple loaves.
Step 5: Bake to Perfection
Bake for 60-65 minutes until a toothpick inserted in the center emerges clean or with just a few moist crumbs. Your kitchen will smell absolutely incredible around the 45-minute mark. Resist opening the oven door before 55 minutes—temperature drops cause sinking centers.
Look for golden-brown edges pulling slightly from the pan sides. The top should spring back when gently pressed. Oven temperatures vary, so start checking at 58 minutes if your oven runs hot.
Step 6: Cool Completely
Remove your gluten-free banana bread from the oven and let it rest in the pan for exactly 15 minutes. This cooling period allows the structure to set properly. Transfer to a wire rack using the parchment overhang—brilliant, right?
Cool completely before slicing, ideally two full hours. You know what? This might be the hardest step. Warm bread crumbles easily and won’t showcase those beautiful chocolate chip swirls. Patience creates perfect slices every single time.
Expert Tips for Perfect Results
Start with bananas that look almost too ripe. Black peels with soft flesh contain maximum natural sugars. I keep overripe bananas in my freezer specifically for baking—thaw completely and drain excess liquid before mashing.
Measure oat flour correctly by spooning it into measuring cups rather than scooping. Scooping compacts flour, adding up to 25% more than recipes intend. This common mistake creates dry, crumbly banana bread that disappoints everyone.
Room temperature ingredients blend seamlessly, creating superior texture. Set out non-dairy milk and coconut oil thirty minutes before baking. Cold ingredients cause coconut oil to solidify into tiny clumps throughout your batter.
Creative Variations
Fall Harvest Version: Replace chocolate chips with dried cranberries and add ¼ cup pumpkin puree. Increase cinnamon to 1 tablespoon and add ¼ teaspoon ground cloves. This variation screams Thanksgiving morning with coffee.
Tropical Paradise Twist: Fold in ½ cup shredded coconut and ⅓ cup diced pineapple. Swap walnuts for macadamia nuts. Top with coconut flakes before baking for stunning visual appeal and incredible crunch.
Double Chocolate Decadence: Add ¼ cup cocoa powder to dry ingredients and reduce oat flour to 1¾ cups. Increase chocolate chips to ¾ cup total. Drizzle melted dark chocolate over cooled slices for bakery-style presentation.
Protein-Packed Power Bread: Stir in ¼ cup plant-based protein powder (vanilla or unflavored) and reduce oat flour to 1¾ cups. Add ¼ cup chia seeds for omega-3 boost. Perfect for post-workout snacking.
Berry Bliss Blend: Gently fold in ¾ cup fresh or frozen blueberries and ¼ cup chopped strawberries. Reduce chocolate chips to 2 tablespoons. The berries create gorgeous purple swirls throughout each slice.
Storage and Make-Ahead Strategies
Store completely cooled vegan banana bread in an airtight container at room temperature for up to four days. The moisture actually improves after day two—slices become even more tender and flavorful. Refrigeration extends freshness to one full week but slightly firms the texture.
Freeze individual slices wrapped in plastic wrap, then sealed in freezer bags. They’ll maintain perfect quality for three months. Thaw overnight in the refrigerator or microwave for 25 seconds for quick breakfast solutions.
Storage Times Reference
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (airtight) | 4 days | Immediate consumption |
| Refrigerated (sealed) | 7 days | Extended freshness |
| Frozen (individually wrapped) | 3 months | Meal prep, portion control |
| Freezer (whole loaf) | 2 months | Special occasions, gifts |
Serving Suggestions
Serve slices slightly warmed with vegan butter melting into every crevice. Pair with hot coffee or chai tea for cozy weekend mornings. This healthy apple crisp with oat crumble makes an excellent companion dessert for brunches.
Transform leftover slices into French toast using coconut milk and cinnamon. Cube day-old bread for bread pudding with vanilla sauce. Crumble it over these low-calorie Greek yogurt brownies for textural contrast.
Top with almond butter and sliced strawberries for balanced breakfast nutrition. Spread cashew cream cheese for elegant afternoon tea service. These cottage cheese cheesecake brownies complement the banana flavors beautifully at dessert buffets.
Vegan Banana Bread FAQs
Can I use regular all-purpose flour instead of oat flour for this vegan banana bread?
You can substitute all-purpose flour, but the recipe won’t be gluten-free anymore. Use 1¾ cups all-purpose flour to replace 2 cups oat flour since AP flour is denser. The texture becomes slightly less moist but still delicious.
What makes this gluten-free banana bread stay moist for several days?
The combination of mashed bananas, coconut oil, and maple syrup creates exceptional moisture retention. Oat flour naturally holds more liquid than wheat flour, preventing the dreaded dry texture common in gluten-free baking. Store in an airtight container to maintain peak moistness.
How do I know when my banana bread is fully baked without overbaking?
Insert a toothpick into the center at 60 minutes—it should emerge with just a few moist crumbs, not wet batter. The edges pull slightly from pan sides and the top springs back when gently pressed. Overbaked bread becomes dry, so check early rather than late.
Best way to make this recipe nut-free for allergies?
Simply omit the walnuts completely or replace with pumpkin seeds (pepitas) for similar crunch. Sunflower seeds work beautifully as another nut-free alternative. The banana bread remains perfectly delicious without any nuts—the chocolate chips provide plenty of texture.
Can this vegan banana bread be made oil-free?
Replace the 3 tablespoons coconut oil with ¼ cup unsweetened applesauce for oil-free baking. The texture becomes slightly less rich but stays wonderfully moist. You might need to reduce baking time by 5 minutes since applesauce contains more water than oil.
Final Thoughts
This vegan banana bread (gluten-free) proves that dietary restrictions never mean sacrificing flavor. Each slice delivers comfort food satisfaction while meeting multiple dietary needs effortlessly. The recipe works for busy weekday breakfasts and impressive weekend brunches equally well.
Remember my niece from the opening story? She requests this banana bread at every family gathering now. My traditionally-minded uncle even admitted he couldn’t taste the difference from “regular” versions. That’s the ultimate compliment, honestly.
Try pairing warm slices with this classic mint julep recipe for Southern-inspired brunch entertaining. The chocolate chips complement these roasted cherry brownies when creating dessert boards for celebrations.
Share your creative variations in the comments below! Did you try the tropical version or stick with classic chocolate chips? I’d love to hear which add-ins became your family favorites.
Start baking your perfect loaf today—your kitchen will smell amazing in just one hour.
