
This vegan gluten free banana bread is fluffy and moist with a deep banana flavor and a tender crumb. It is perfect for anyone seeking a delicious treat that fits both vegan and gluten free diets. It is endlessly customizable with chocolate chips or walnuts and is so easy to make that it quickly became my go-to for potlucks and cozy weekends.
After trying so many versions I landed on this method during a weekend bake-off with friends. Now I bake it year round for brunches and snack time.
Ingredients
- Pureed ripe bananas: bring that natural sweetness and moist texture you want in banana bread. Look for speckled bananas for the best flavor
- Refined avocado oil: gives a neutral taste and adds richness. Any mild vegetable oil works in a pinch
- Non dairy milk: such as almond milk helps blend the batter and keeps it perfectly soft. Opt for creamy varieties without added flavors
- Light brown sugar or coconut sugar: preserves moisture while keeping the loaf tender. Choose fresh sugar that is not clumpy
- Ground flax seeds: create a flax egg to help bind the loaf. Use freshly ground flax for best texture
- Apple cider vinegar: reacts with baking soda for rise and keeps the crumb light. Raw unfiltered vinegar delivers the best tang
- Vanilla extract: adds that lovely bakery aroma. Real vanilla gives more depth
- Almond flour: keeps the loaf tender and adds subtle nuttiness. Buy blanched almond flour for smoothness
- Oat flour: provides structure with a wholesome flavor. Grind your own from rolled oats for a fresher taste
- Baking powder and baking soda: ensure lift and fluffiness. Make sure they are fresh for max effect
- Salt: balances flavor and boosts the sweetness of bananas
- Cinnamon: optional for a bit of warmth and coziness
- Chocolate chips: for melty pockets of chocolate. Use your favorite dairy free chips
Step-by-Step Instructions
- Prepare the Egg Substitute:
- Combine ground flax seeds with water in a small bowl and set aside until it thickens into a gel. This mixture acts as the egg replacement and helps hold the loaf together
- Puree the Bananas:
- Peel your very ripe bananas and blend until completely smooth. Aim for a puree with no lumps for the most even texture in your bread
- Combine Wet Ingredients:
- In a large bowl mix the pureed bananas with oil non dairy milk sugar thickened flax mixture apple cider vinegar and vanilla extract. Whisk thoroughly until everything is incorporated and the mixture looks uniform
- Add Dry Ingredients:
- Sift or whisk together almond flour oat flour baking powder baking soda salt and cinnamon if using. Add this dry blend to the wet mixture and gently fold with a spatula so the batter stays light
- Fold in Chocolate Chips:
- Once the batter is smooth carefully fold in chocolate chips. Try not to overmix so the bread will stay airy
- Transfer and Top:
- Pour the batter into a loaf pan lined with parchment paper. Sprinkle more chocolate chips and a bit of coconut sugar on top for a sweeter crust if you like
- Bake the Loaf:
- Place the pan in a preheated oven at 350 degrees Fahrenheit. Check for doneness starting at 55 minutes by inserting a toothpick in the center. It should come out mostly clean or with a few moist crumbs
- Cool Before Slicing:
- Let the bread cool in the pan for about 15 minutes. Remove carefully and cool completely on a rack for at least two hours before slicing and serving. This helps the bread set and slice cleanly

Hands down my favorite part is the smell while it bakes and the joy on my niece’s face when she sneaks some warm from the cooling rack. Adding chocolate chips means it disappears in record time every time.
Storage Tips
Let the bread cool fully then store it wrapped on the counter for up to five days. If you want to keep it longer slice and freeze in an airtight container so you can defrost a piece anytime. Avoid refrigerating as it tends to dry out faster.
Ingredient Substitutions
You can swap almond flour with hazelnut flour if needed. Oat flour can be made at home in a blender from gluten free oats. If you do not have avocado oil any neutral oil or even melted refined coconut oil will work. I have also tried this recipe using maple syrup instead of coconut sugar for a deeper flavor.
Serving Suggestions
Serve this banana bread with a hot cup of coffee or your favorite tea. It is wonderful for breakfast or as an afternoon snack. I like to top slices with a smear of almond butter or a scoop of plant based yogurt for extra richness.

Cultural and Historical Context
Banana bread became popular during the Great Depression as a way to use overripe bananas that would otherwise be wasted. Making it gluten free and vegan updates the classic for modern kitchens and ensures everyone at the table can have a slice together.
Recipe FAQs
- → What makes this loaf so moist?
Very ripe bananas pureed until completely smooth, along with a bit of oil, keep the banana bread soft and tender.
- → Can I use other flours instead of almond and oat?
Oat and almond flours provide the best texture, but other gluten free flours may work. Texture and taste may vary.
- → Why does the recipe use pureed bananas instead of mashed?
Pureeing the bananas results in a finer, less dense crumb and prevents the loaf from being gummy, especially without gluten.
- → Is it necessary to wait until the loaf cools completely before slicing?
Yes, cooling helps the loaf set and prevents it from crumbling. Slicing early may cause it to fall apart more easily.
- → How can I add extra flavor or texture?
Stir in chocolate chips, walnuts, or a touch of cinnamon for added richness and crunch.
- → How should I store the banana bread?
Keep it covered at room temperature for 3-5 days to maintain moisture and prevent the crust from drying out.