I’m so glad you’re here, because this is the BEST vegan banana bread I’ve ever made. (And that’s saying something, because my Almond Flour Banana Bread is already very popular.) It has the most perfect texture and flavor, with a soft crumb, and the fact that it’s gluten-free and oil-free is just an added bonus. It couldn’t be easier to make!
Healthy Homemade Banana Bread
This gluten-free banana bread is a little healthier than your average recipe, because it’s made with no oil or refined sugar. Instead, it uses almond butter, which offers a healthy source of fat and plenty of fiber and nutrients.
Bananas add natural sweetness to this bread, especially when they are ripe with lots of brown spots on them, but to make it taste like a “mainstream” quick bread that you would buy at a coffee shop, I also like to use coconut sugar as a low-glycemic sweetener. It gives this bread the perfect sweetness, without being overly sugary.
How to Make Gluten-Free Banana Bread
I imagine most gluten-free flour blends would work well with this recipe, but gluten-free mixes tend to vary slightly in both taste and texture. (King Arthur’s all-purpose flour is better than their cup-for-cup blend, in my opinion.) I haven’t had the chance to test this with other gluten-free flour blends, or with regular wheat flours, so please let me know if you give anything else a try.
If you prefer to use another type of flour, such as coconut flour or almond flour, I’ve already got you covered. Try my Coconut Flour Banana Bread or Almond Flour Banana Bread , instead. Or, for a totally flourless banana bread experience, try my Paleo Banana Snack Cake . (Which is sweetened with only bananas!)
You only need one bowl and about 10 minutes of time to stir together this vegan banana bread batter, and then it will bake to perfection! I hope you’ll love it as much as I do.
How to Make Vegan Banana Bread (1-Minute Video):
IngredientsUS CustomaryMetric1x2x3x
- 1 1/2 cups mashed banana (about 3 large, ripe bananas)
- 3/4 cup coconut sugar (brown sugar would work, too)
- 1/2 cup creamy almond butter (should be runny in texture; only ingredient is almonds)
- 1 cup gluten-free all-purpose flour (I use King Arthur’s brand)
- 2 teaspoons baking powder
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (Tip: I spray the pan with cooking spray, then line the pan to keep the parchment paper in place.)
- In a large bowl, combine the mashed banana, coconut sugar, almond butter, flour, baking powder, cinnamon, salt, and vanilla. Stir well to combine, until all of the flour is mixed in and the batter looks relatively uniform.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
- Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve! This bread can be stored at room temperature for up to 48 hours, but I recommend storing it in the fridge for longer shelf life. It should keep well for up to a week in an airtight container in the fridge.
Video
Nutrition
Vegan Banana Bread Nutrition (per slice): Calories: 158, Fat: 6g, Carbohydrates: 25g, Fiber: 3g, Protein: 4g
Recipe Notes:
- To make this recipe nut-free , you can make it with tahini, sunflower seed butter , or possibly coconut butter instead of the almond butter. This will change the flavor slightly, so make sure you like the flavor of whatever you’re using.
- I tested this recipe with King Arthur’s gluten-free all purpose flour, but I imagine any gluten-free blend will work.
–
Reader Feedback: What’s your favorite type of quick bread? This one and pumpkin bread are my two favorites!
Vegan Banana Bread (Gluten-free & Oil-Free)
Ingredients
- 1 1/2 cups mashed banana (about 3 large, ripe bananas)
- 3/4 cup coconut sugar (brown sugar would work, too)
- 1/2 cup creamy almond butter (should be runny in texture; only ingredient is almonds)
- 1 cup gluten-free all-purpose flour (I use King Arthur’s brand)
- 2 teaspoons baking powder
- 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (Tip: I spray the pan with cooking spray, then line the pan to keep the parchment paper in place.)
- In a large bowl, combine the mashed banana, coconut sugar, almond butter, flour, baking powder, cinnamon, salt, and vanilla. Stir well to combine, until all of the flour is mixed in and the batter looks relatively uniform.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
- Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve! This bread can be stored at room temperature for up to 48 hours, but I recommend storing it in the fridge for longer shelf life. It should keep well for up to a week in an airtight container in the fridge.
