Vegan Gluten Free Banana Bread

Category: Sweet Endings

This vegan gluten free banana bread offers a moist, fluffy texture thanks to pureed ripe bananas and a blend of almond and oat flours. The addition of flax seeds and apple cider vinegar ensures structure, while chocolate chips lend just the right richness. The loaf comes together easily: simply mix the wet ingredients, whisk in the dry, and bake until golden. Letting the loaf cool is key for perfect slices. Enjoy as is, or top with extra chocolate chips or walnuts for added crunch and flavor. It stays fresh for several days when covered and is a delightful treat anytime.

A woman wearing a chef's hat and apron.
Updated on Thu, 05 Jun 2025 04:17:08 GMT
A slice of banana bread with nuts on top. Pin
A slice of banana bread with nuts on top. | easydiyrecipes.com

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
A slice of cake on a plate. Pin
A slice of cake on a plate. | easydiyrecipes.com

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.

A slice of bread with nuts on top. Pin
A slice of bread with nuts on top. | easydiyrecipes.com

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.

Vegan Gluten Free Banana Bread

Soft, tender and naturally vegan and gluten free banana bread made with simple mixed flours and ripe bananas.

Prep Time
10 min
Cook Time
55 min
Total Time
65 min
By: Evelyn

Category: Desserts

Skill Level: Easy

Cuisine: American

Yield: 1 standard loaf, approximately 10 slices

Dietary Preferences: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Wet Ingredients

01 420 g pureed ripe banana (approximately 1 3/4 cups)
02 60 ml refined avocado oil
03 60 ml unsweetened almond milk
04 100 g light brown sugar or coconut sugar
05 1 tablespoon (7 g) ground flax seeds
06 2 teaspoons apple cider vinegar
07 1 teaspoon vanilla extract

→ Dry Ingredients

08 100 g almond flour
09 200 g oat flour
10 2 teaspoons baking powder
11 1 teaspoon baking soda
12 0.5 teaspoon fine sea salt
13 0.5 teaspoon ground cinnamon (optional)
14 120 g vegan chocolate chips, plus extra for topping

Steps

Step 01

Preheat oven to 175°C. Line a standard 21 x 11 cm loaf pan with parchment paper.

Step 02

Combine ground flax seeds with 2.5 tablespoons (37 ml) water and set aside until thickened.

Step 03

Place peeled bananas in a blender and puree until smooth. Measure to ensure you have 420 g of puree.

Step 04

In a large mixing bowl, whisk together the banana puree, avocado oil, almond milk, sugar, apple cider vinegar, vanilla extract, and thickened flaxseed mixture until fully blended.

Step 05

Add the almond flour, oat flour, baking powder, baking soda, salt, and cinnamon (if using) to the wet ingredients. Blend using a rubber spatula until incorporated.

Step 06

Gently fold vegan chocolate chips into the batter without overmixing.

Step 07

Pour batter into the prepared loaf pan and level the surface. Sprinkle additional chocolate chips and a light dusting of coconut sugar on top if desired.

Step 08

Bake for 55–66 minutes or until a skewer inserted in the centre comes out clean. Tent loosely with foil after 50 minutes if browning quickly.

Step 09

Allow bread to cool in the pan for 15 minutes, then transfer to a wire rack. Let cool completely, ideally for 2 hours, before slicing to ensure clean cuts and optimal texture.

Notes

  1. Use fully ripe bananas with brown speckling for maximum sweetness and moisture.
  2. Resist slicing the loaf while warm, as it will crumble more easily and the structure sets as it cools.
  3. Store covered at room temperature for up to 3–5 days; this maintains the crust’s softness and prevents drying.
  4. Pureeing bananas yields a lighter, more even crumb compared to mashing.
  5. Refined avocado oil can be substituted with other neutral vegetable oils or melted coconut oil as needed.

Tools Required

  • Loaf pan (21 x 11 cm or 23 x 13 cm)
  • Blender or food processor
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Parchment paper
  • Wire cooling rack

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains nuts (almond flour, almond milk)

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 318
  • Fats: 11.8 g
  • Carbohydrates: 43 g
  • Proteins: 5.6 g