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This vegan gluten-free banana bread is light and fluffy, incredibly moist, and so easy to make! The recipe is made with 10 ingredients including overripe bananas, oat flour, and coconut oil. Toss in your favorite mix-ins, like crushed walnuts or chocolate chips for pockets of melted chocolate in every bite. It’s great for breakfast on-the-go, a quick midday snack, or as a healthy dessert!
Got a few overripe bananas waiting to be used? You’re just in time! Mash ’em together along with a handful of healthy ingredients like oat flour, coconut oil, and almond milk. Don’t forget to toss in your favorite mix-ins, too. The freshly-baked loaf will be ready in under an hour and your kitchen will smell ah-mazing.
This banana bread is:
- Vegan, gluten-free, dairy-free, egg-free, and soy-free
- Light, fluffy, and perfectly sweet
- Melt-in-your-mouth moist and super soft
- Made with one bowl and 10 healthy ingredients
- Contains warm hints of vanilla and cinnamon
- Freezer-friendly and great for meal prep
- Kid-approved and non-vegan approved!
What ingredients are in chocolate chip walnut banana bread?
This recipe is a healthier twist on classic banana bread. Since it’s vegan and gluten-free, no eggs and no flour are needed. Check out the full ingredients list:
- Bananas: Be sure to use overripe bananas. Overripe bananas have yellow peels with large brown spots all over them. They should be soft, sweet, and nearly mushy.
- Oat flour: To keep this recipe free of gluten, oat flour will replace traditional flour. You can purchase pre-made oat flour or create it at home. To create homemade oat flour, simply grind rolled oats in a food processor until a superfine flour forms.
- Brown sugar: Light brown sugar is the perfect sweetener. It provides a delicious sweetness and moist texture. If you don’t have brown sugar, coconut sugar can be used instead.
- Coconut oil: Instead of butter, coconut oil acts as the fat source in this banana bread. You can use refined coconut oil for a neutral flavor or unrefined coconut oil for a richer coconutty flavor.
- Almond milk: Any variety of plant-based based milk can be used in this recipe, but I always use almond milk. You can try coconut, cashew, or oat milk instead.
- Vanilla: Vanilla extract complements the other flavors and adds a subtle vanilla flavor. It’s optional, but I highly recommend including it.
- Cinnamon: A dash of cinnamon adds a subtle warmth. During the fall season, you can also toss in a bit of pumpkin pie spice for a yummy twist.
- Baking powder and soda: Both are used in this recipe for a nice lift, fluffy texture, and golden brown appearance.
- Chocolate chips: As a chocolate lover, chocolate chips are a must-have ingredient for me. I love adding them to the batter and sprinkling extra on top just before baking the loaf.
- Walnuts: Crushed walnuts add a variation in texture and provide extra nutrients, like omega-3 fatty acids. I recommend adding walnuts even if you’re not the biggest walnut fan. They make such a difference!
How to make vegan gluten-free banana bread
For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.
Start by peeling the overripe bananas. Add the bananas to a large bowl and mash them together until nearly smooth. After, toss in the wet ingredients. Stir to combine.
Next, add all of the dry ingredients. Mix together until evenly incorporated. Toss in the mix-ins and mix once more.
Line a loaf pan with parchment paper or liberally grease with coconut oil to prevent sticking. Transfer the batter to the loaf pan, then toss on any toppings. Bake for approximately 1 hour. Allow the banana bread to cool for at least 10-15 minutes before slicing and serving.
The best mix-ins for banana bread
You can add any of your favorite ingredients inside the batter and on top of the loaf. Feel free to get creative with it. Some delicious options include chocolate chips, crushed nuts, brown sugar, oats, shredded coconut, coconut flakes, cacao nibs, dried fruit, and fresh berries.
I always prefer the combination of mini chocolate chips and crushed walnuts. The two make a perfect pairing and really enhance the recipe. Crushed walnuts add a variation in texture while chocolate chips add ribbons of melted chocolate in every bite.
Kaylie’s tips for perfecting this recipe
Use overripe bananas. Banana bread requires overripe bananas. Overripe bananas are soft, sweet, and contain a spotty yellow-brown peel. Do not use starchy bananas that have a solid yellow peel. Allow them to ripen for a few days before making this recipe.
Use unrefined or refined coconut oil. There are two varieties of coconut oil: unrefined and refined. Unrefined coconut oil has a coconutty scent and flavor, whereas unrefined coconut oil has a neutral flavor. If you’re not a fan of coconut, simply use refined coconut oil! No coconut flavor will be present in your banana bread with this variety.
Allow it to cool before slicing. Since this banana bread is made with oat flour, it has a more delicate texture compared to other recipes. This is a great thing because the texture is incredibly moist and fluffy! However, it also means you need to be patient after baking the loaf. Once you remove it from the oven, allow the banana bread to cool inside the pan for at least 10-15 minutes. After, gently slice and serve the bread.
How to serve banana bread
In my opinion, this banana bread is best enjoyed freshly-baked alongside a glass of your favorite plant-based milk. Although it’s not totally necessary, I love spreading a dollop of creamy peanut butter or almond butter on top. If you’re in the mood for a real treat, enjoy a warm slice with a scoop of vanilla ice cream on top – talk about delicious!
How to store leftovers
I recommend storing leftovers in an airtight container. It will keep for up to 3 days at room temperature and up to 1 week in the refrigerator. To reheat, microwave for 30 seconds or bake in the oven at 350 degrees F for 5 minutes. Additionally, you can store it in the freezer for up to 1 month.
More vegan recipes with overripe bananas
- The Best Vegan Banana Bread
- Chunky Monkey Baked Oatmeal
- Double Chocolate Banana Bread
- Chocolate Chip Banana Blondies
- Banana Bread Granola
- Peanut Butter Banana Baked Oatmeal
- Peanut Butter Banana Oatmeal Cookies
- Vegan Banana Chocolate Chip Muffins
If you try this Vegan Gluten-Free Banana Bread, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!Print
Vegan Gluten-Free Banana Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 70 minutes
- Yield: 8 slices 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
This banana bread is incredibly moist, light, fluffy, and perfectly sweet! The easy recipe is made with one bowl and 10 healthy ingredients. It’s vegan, gluten-free, soy-free, and egg-free. Great for breakfast, a midday snack, or as a nutritious dessert. Toss in crushed walnuts and chocolate chips to level up your loaf!
- 3 medium overripe bananas
- ½ cup light brown sugar, packed
- ¼ cup melted coconut oil*
- 2 tbsp almond milk
- 1 tsp vanilla extract
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ cup crushed walnuts, optional
- ½ cup chocolate chips, optional
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or liberally coat with coconut oil to prevent sticking.
- In a large mixing bowl, mash the overripe bananas until nearly smooth. Add light brown sugar, melted coconut oil, almond milk, and vanilla extract. Mix to combine. Add oat flour, baking powder, baking soda, cinnamon, and salt to the bowl. Mix until evenly incorporated. Then, fold in the crushed walnuts and chocolate chips (or mix-ins of your choosing).
- Transfer the batter into the parchment-lined loaf pan. Bake for 55-60 minutes or until golden brown. Alternatively, press a toothpick into the center of the loaf to ensure it has finished baking. The toothpick should come out relatively clean with a few moist crumbs on it.
- Allow the banana bread to cool for 10-15 minutes inside the loaf pan. Remove the loaf from the pan and gently slice. Enjoy!
- *Coconut oil is typically solid at room temperature. For this recipe, you’ll want to use melted coconut oil. To melt the coconut oil, add several spoonfuls to a bowl and microwave it for 30 seconds. Then, measure ¼ cup of melted coconut oil and proceed with the recipe.
- Buy pre-made oat flour or create your own at home. To create homemade oat flour, add 2.5 cups rolled oats to a food processor or high-powered blender. Process the oats until a superfine flour is formed. Then, measure 2 cups and proceed with the recipe.
- This post was updated and republished on August 19th, 2020. The post received a makeover, but the recipe remained the same.
- Serving Size: 1 slice
- Calories: 364
- Sugar: 24g
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 7g
Keywords: vegan gluten-free banana bread, chocolate chip walnut banana bread, banana cake
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I’m celiac so I don’t do well with oats. I made the recipe with almond flour instead. The taste was amazing but it was too gummy on the inside. Should I have put more almond flour?
Hi Chantal! Yes, exactly. Almond flour contains more moisture than regular flour & oat flour. You will always need to use more of it when you’re attempting to substitue it in a baked good. It will usually make the batter too wet. You will likely find better results using Bob’s Red Mill 1:1 Gluten-Free Baking Flour 🙂 Enjoy!
This banana bread was so delicious! It baked well and made the whole kitchen smell so yummy! Looking forward to making this delicious recipe again 🙂
I’m so glad you enjoyed this vegan gluten-free banana bread, Mireille! Thank you for sharing 🙂
Hi kaylie, I see that your recipe doesn’t use any flax eggs in it. I was wondering what ingredient makes it moist and holds everything together (like how a reg egg/flax egg would do in a quick bread recipe). I look through a lot of vegan/gf banana bread recipes to see how others make it, so I’m just curious. Is it the coconut oil?
Hi, Karen! Mashed bananas are what primarily holds the ingredients together since there is no true “binder” in this recipe. I’ve found flax eggs to be unnecessary; a binder just isn’t required for the ratio of ingredients used here. I don’t use flax eggs in my Vegan Peanut Butter Banana Bread either, but that loaf naturally has more structure since all-purpose flour is used (instead of oat flour).
I have made this bread many times and it turns out perfect every time but i have tried making a bigger batch size twice and i failed, everything i do is the same every time but increasing the amount is causing the problem,not sure why😕
Hey, Afsheen! I am so happy you are loving this banana bread recipe 🙂 I think I solved the issue for you! Have you been clicking the 2X or the 3X button to double or triple the recipe? For some reason, there was a glitch in the recipe card. Thank you for pointing that out so I could fix it. The amount of oat flour was not doubling or tripling, but all of the other ingredients were. Therefore, this was causing you to use too little flour when you 2X or 3X the recipe. I fixed it now, so you should have no problem in the future. Enjoy! xo
Thankyou so much Kaylie for solving the issue for me, you are absolutely amazing and i love your recipes 🙂
No, thank YOU! So happy you love the recipes 🙂
This was amazing! I did a couple of small replacement tweaks but it is by far one of the most evenly cooked and superbly tasting banana breads I’ve ever made! It slices perfectly also… thanks for sharing this recipe!
Thank you so much, Angela! I am happy you loved this vegan banana bread recipe 🙂
Can I use gluten-free all purpose flour?
Hi, Nidia! I would not recommend it for this recipe. Instead, I suggest using gluten-free all-purpose flour for The Best Vegan Banana Bread recipe instead! It will work best if you’re using a GF baking flour that contains xanthan gum. Let me know how it goes! Enjoy! xo
Turned out delicious and I am not a baker! Thank you for this recipe! I only had two bananas so slightly reduced some of the ingredients. In particular, I wanted to keep sugar low so I only added about 1.5 tablespoons of coconut sugar. I love choc chips so folded those in, as well as walnuts. I didn’t miss the sugar at all but I am sure the choc chips were helpful in that regard. I can’t wait to enjoy this over the course of the next few days…
Woohoo! I’m super happy to hear those replacements worked well for you – enjoy! 🙂
Omg! So delicious. Next time, I’ll have to make a larger batch. Thank you for such a yummy recipe.
Yay!! Thanks, Lina! Glad you enjoyed it 🙂
Hand’s down the best banana bread ever. I cannot stop making it omg. Thanks so much xoxo!
Woohoo! So glad you love it 🙂 Thanks, Charlotte!!
Hands down, best banana bread I’ve ever made! Not only compared to other vegan and gf ones, but also other famous recipes (Chrissy Teigen, cravings)!
Easy recipe and made the oat flour myself, as per the description!
It tastes amazing and will have to make it again.
Aw! Thank you so much for the sweet comment, Sarah! I’m glad you loved this banana bread! 🙂
So happy you enjoyed the banana bread, Lamija! 🙂 xo
so yummy and easy to make!! will definitely make this again 🙂
Thank you, Asha! So happy you enjoyed it 🙂