The Best Vegan and Gluten-free Banana Bread Recipe
If you’ve been searching high and low for a treat that feels indulgent yet aligns perfectly with your dietary needs, you’ve just found a gem. The Best Vegan and Gluten-free Banana Bread is everything you want in a loaf: moist, flavorful, and packed with wholesome ingredients that celebrate the natural sweetness of perfectly ripe bananas. This recipe effortlessly captures the heart of comfort baking while being completely plant-based and free from gluten, making it a delightful option for anyone craving a cozy slice of homemade goodness without compromise.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each component here plays a starring role, whether it’s the creamy texture from the non-dairy milk, the subtle sweetness of coconut sugar, or the nourishing flours that create a tender crumb. Simple yet essential, these ingredients come together beautifully to craft a loaf you’ll be proud to share.
- 2 medium bananas: Make sure they are very ripe for maximum natural sweetness and at least 1 cup when mashed.
- ½ cup non-dairy milk: Adds moisture and keeps the bread entirely vegan.
- 1 tablespoon apple cider vinegar: Reacts with the baking soda for that perfect rise and light texture.
- ¼ cup coconut sugar: A natural sweetener that lends a subtle caramel note and beautiful color.
- 2 teaspoons vanilla extract: Elevates the flavor with warm, fragrant undertones.
- ¼ cup melted coconut oil: Provides tenderness and a hint of tropical richness.
- 1½ cups oat flour: Offers gluten-free structure with a mild, slightly sweet taste.
- 1 cup almond flour: Contributes moistness and a delicate nutty flavor.
- 1 teaspoon ground cinnamon: Adds warmth and cozy spice that complements the banana.
- 2 teaspoons baking powder: Helps the bread rise properly, creating a soft texture.
- ½ teaspoon baking soda: Works with the vinegar for extra lift and tenderness.
- ¼ teaspoon salt: Balances sweetness and enhances the overall flavor.
- ½ cup dark chocolate chips: Bursts of rich, bittersweet chocolate throughout — plus extra for a tempting topping.
How to Make The Best Vegan and Gluten-free Banana Bread
Step 1: Preheat and Prepare Your Pan
Start by warming your oven to 350°F and greasing a standard loaf pan. This foundational step ensures your banana bread releases easily once baked, saving you from any slicing frustration later.
Step 2: Blend the Wet Ingredients
In a blender, combine the ripe bananas, non-dairy milk, apple cider vinegar, coconut sugar, and vanilla extract. Blend until you have a smooth, frothy liquid — about 15 to 20 seconds. This process ensures the bananas integrate fully and the natural sweetness is evenly distributed. If you don’t have a blender, you can mash everything by hand; just be sure to mix thoroughly. Pour your luscious liquid base into a large bowl, add the melted coconut oil, and set it aside.
Step 3: Whisk Together the Dry Ingredients
In a separate bowl, combine your oat flour, almond flour, cinnamon, baking powder, baking soda, and salt. Whisk or sift them well to break up any lumps and to blend the ingredients evenly. This step helps create a fine, airy flour mix that gives the bread a tender crumb without any unwanted clumps.
Step 4: Combine Wet and Dry Ingredients
To the bowl with your wet ingredients, gradually add the dry ingredients in four parts, stirring gently between each addition. This careful incorporation prevents overmixing while making sure everything is fully combined. Once your batter is smooth, fold in the dark chocolate chips for delightful pockets of melted chocolate throughout the bread.
Step 5: Bake to Perfection
Pour the batter into your greased loaf pan and scatter some extra chocolate chips on top, inviting a visually appealing, chocolatey crust. Place the pan in your preheated oven and bake for about 45 minutes, or until the bread is golden brown and feels firm to the touch. Resist the urge to slice immediately — letting it cool completely will give you the best texture and flavor, making each bite truly heavenly.
How to Serve The Best Vegan and Gluten-free Banana Bread
Garnishes
Elevate your slices with a light spread of vegan butter, a drizzle of maple syrup, or a sprinkling of toasted nuts. Fresh berries or sliced bananas also add a lovely freshness that pairs wonderfully with the warm spices of the bread.
Side Dishes
This banana bread shines with a cup of your favorite vegan coffee latte or tea, making it an ideal breakfast or afternoon pick-me-up. For a fuller treat, pair it with a bowl of dairy-free yogurt topped with granola and fresh fruit.
Creative Ways to Present
Try serving The Best Vegan and Gluten-free Banana Bread as French toast slices for brunch or cut it into cubes and toast them lightly for a unique, gluten-free bread pudding. Even a simple toast with nut butter transforms it into a decadent snack that’s sure to impress family and friends.
Make Ahead and Storage
Storing Leftovers
Keep your banana bread fresh by storing it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate it to extend freshness, but be aware it might firm up slightly.
Freezing
If you want to enjoy this delicious loaf later, wrap it tightly in plastic wrap and place it in a freezer bag. It will keep beautifully for up to 3 months. To thaw, simply leave it at room temperature or warm it gently in the oven.
Reheating
Warm slices in a toaster oven or microwave for a few seconds before serving to bring back that freshly baked feeling. Adding a little vegan butter on top while reheating is a small indulgence that takes it to the next level.
FAQs
Can I use a different flour instead of oat or almond flour?
While oat and almond flours give this bread its signature texture and flavor, you can experiment with other gluten-free flours like rice or sorghum flour. Just note the texture may vary slightly, so adjustments in liquid or baking time might be necessary.
Do I have to use coconut oil?
Coconut oil adds a subtle richness, but you can swap it for other neutral oils like avocado or light olive oil. Just make sure to use melted oil for easy mixing and consistent texture.
What if I don’t have apple cider vinegar?
Apple cider vinegar reacts with baking soda to help the bread rise. If you don’t have it on hand, white vinegar or lemon juice can be a suitable replacement in the same quantity.
Can I add nuts or seeds to this banana bread?
Absolutely! Chopped walnuts, pecans, or pumpkin seeds make fantastic additions for some crunch and extra nutrition. Just fold them in along with the chocolate chips.
Is this banana bread suitable for kids?
Definitely. This bread is naturally sweetened and free of common allergens like dairy and gluten, making it a safe and tasty option for kids and adults alike.
Final Thoughts
Giving The Best Vegan and Gluten-free Banana Bread a try is like inviting warmth and comfort right into your kitchen. It’s a recipe that proves you don’t have to sacrifice flavor or texture when baking vegan and gluten-free — in fact, you might just discover a new favorite to enjoy anytime. So grab those ripe bananas and get ready to fill your home with the irresistible aroma of fresh, wholesome baking!
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The Best Vegan and Gluten-free Banana Bread Recipe
- Total Time: 1 hour
- Yield: 1 standard loaf (about 10–12 slices) 1x
- Diet: Vegan
Description
This is a moist and flavorful vegan and gluten-free banana bread made with ripe bananas, oat and almond flours, and sweetened with coconut sugar. Rich in natural sweetness and infused with cinnamon and dark chocolate chips, it offers a delicious plant-based treat perfect for breakfast, snacks, or dessert. This recipe uses simple pantry ingredients and is free from dairy and gluten, making it suitable for those with dietary restrictions or anyone looking for a wholesome, indulgent alternative to traditional banana bread.
Ingredients
Wet Ingredients
- 2 medium bananas (at least 1 cup when mashed, very ripe)
- ½ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil
Dry Ingredients
- 1½ cups oat flour
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup dark chocolate chips (plus more for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan well to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the ripe bananas, non-dairy milk, apple cider vinegar, coconut sugar, and vanilla extract. Blend on high for 15-20 seconds until a smooth and frothy liquid forms. If you don’t have a blender, you can mash the bananas by hand and mix thoroughly. Pour this wet mixture into a large mixing bowl, then stir in the melted coconut oil.
- Mix Dry Ingredients: In another large bowl, whisk together the oat flour, almond flour, ground cinnamon, baking powder, baking soda, and salt. Make sure to break up any lumps for an even texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in four parts, stirring between additions to ensure even incorporation. Once fully combined, fold in the dark chocolate chips gently.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Sprinkle additional dark chocolate chips on top for extra flavor and visual appeal.
- Bake: Bake the banana bread in the preheated oven for approximately 45 minutes. The bread should be firm to the touch and have a golden-brown crust when done.
- Cool and Serve: Allow the bread to cool completely in the pan before slicing. This resting time improves the texture and flavor, making it easier to cut and enjoy.
Notes
- Use very ripe bananas as they provide the best flavor and natural sweetness.
- If you do not have oat flour, you can make it by blending rolled oats until finely ground.
- For a nut-free version, consider substituting almond flour with a sunflower seed or pumpkin seed flour alternative.
- Ensure non-dairy milk is unsweetened to control sugar content.
- To keep the bread moist, avoid overbaking; start checking doneness at 40 minutes.
- This banana bread stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftovers by wrapping slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan banana bread, gluten-free banana bread, dairy-free banana bread, healthy banana bread, plant-based dessert, oat flour banana bread, almond flour banana bread
