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!

two slices of vegan gluten-free banana bread on a white plate surrounded by a bowl filled with walnuts, a bowl filled with oats, a glass of almond milk and a banana bbread loaf

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!
five slices of vegan gluten-free banana bread with chocolate chips and walnuts

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!
a marble and wooden board topped with bowls of brown sugar, chocolate chips, oat flour, coconut oil, vanilla extract, and a peeled banana

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.

three slices of vegan gluten-free banana bread and a bowl of rolled oats, walnuts, and chocolate chips

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.

sliced homemade bread filled with chocolate chips and walnuts

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.

a hand grabbing a slice of vegan gluten-free banana bread on a white plate surrounded by almond milk, rolled oats, and walnuts

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.

two slices of baked bread with chocolate chips beside a bowl of rolled oats, a bowl of walnuts, and a glass of almond milk

More vegan recipes with overripe bananas

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!

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two slices of vegan gluten-free banana bread on a plate surrounded by a bowl of walnuts, a bowl of chocolate chips, and a peeled banana

Vegan Gluten-Free Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: purelykaylie
  • 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!


Units Scale
  • 3 medium overripe bananas
  • 1/2 cup light brown sugar, packed
  • 1/4 cup melted coconut oil*
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
  • 2 cups oat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup crushed walnuts, optional
  • 1/2 cup chocolate chips, optional


  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper or liberally coat with coconut oil to prevent sticking.
  2. 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).
  3. 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.
  4. 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 1/4 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

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