It is surprisingly hard to find a Banana Bread (Vegan and Gluten-Free) that isn’t gummy in the middle or dry as a brick.
Table of Contents
Often, when you remove the eggs and the wheat, you lose structure. But not with this recipe.
This banana bread is soft, incredibly moist, and spiced with warm cinnamon and nutmeg. It uses oat flour to give it a wholesome, fluffy texture that feels like traditional baking.
A Little Story About This Dish
I used to watch bananas turn brown on my counter with a sense of dread. My old vegan recipes always turned out rubbery.
Then I discovered the magic of combining apple cider vinegar with oat flour. It creates a subtle chemical reaction with the baking soda that lifts the batter, making it fluffy rather than dense.
Now, I let my bananas get spotty on purpose. This loaf is perfectly sweet, studded with melting chocolate chips, and sturdy enough to toast the next day.
Get Ready to Cook!
What to Expect:
This is a simple “one-bowl” style method (almost). You mash, whisk, and bake. The baking time is a bit long—about an hour—because gluten-free flours need time to set without burning.
Before You Begin:
Make sure your bananas are truly ripe. We want brown spots and a strong banana smell. Green or yellow bananas won’t give you the sweetness or moisture you need. Also, ensure your oat flour is “Certified Gluten-Free” if you have Celiac disease.
The Heart of the Dish: Ingredients You’ll Need
We skip the gums and starches and stick to whole food ingredients.
| Quantity | Ingredient | Note |
| 3 medium | Ripe Bananas | Mash them to get 1.5 cups |
| 1/3 cup | Coconut Sugar | Adds caramel notes |
| 1/4 cup | Maple Syrup | For liquid sweetness |
| 1/4 cup | Non-Dairy Milk | Soy or almond work best |
| 3 tbsp | Coconut Oil | Melted |
| 1 tsp | Apple Cider Vinegar | The rising secret |
| 2 cups | Oat Flour | Fine grind |
| 1 tsp | Baking Soda | |
| 1 tsp | Baking Powder | |
| 1/3 cup | Vegan Chocolate Chips | Plus extra for top |
| 1/4 cup | Walnuts | Chopped (optional) |
| Spices | Cinnamon/Nutmeg | Salt and Vanilla |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for the fluffiest Banana Bread (Vegan and Gluten-Free).
Phase 1: The Wet Mixture
1. Prep
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. Leave some paper hanging over the sides to make handles for easy removal later.
2. Mash and whisk
In a large mixing bowl, mash your bananas well. Add the coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and the apple cider vinegar. Whisk vigorously until the mixture is uniform and glossy.
Phase 2: The Dry Mix & Bake
3. Add dry ingredients
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt directly to the wet mix. Stir gently until just combined.
Expert Tip: Do not over-mix. Oat flour can get gummy if you work it too hard. Just stir until the dry streaks disappear.
4. Fold in add-ins
Gently fold in the 1/3 cup of vegan chocolate chips.
5. Assemble
Pour the batter into your lined loaf pan. Smooth the top with a spatula. Sprinkle the walnuts and extra chocolate chips on top.
6. Bake
Bake for 60–65 minutes. A toothpick inserted into the center should come out clean (maybe with a little melted chocolate, but no wet batter).
7. Cool (Do not skip!)
Remove the bread from the oven. Let it sit in the pan for 15 minutes. Then, lift it out using the parchment paper and place it on a wire rack to cool completely.
Crucial: Oat flour needs to cool to “set.” If you slice it hot, it will seem gummy. If you wait, it becomes fluffy.
Mastering the Dish: Pointers for Perfection & How to Store
Why Oat Flour?
Oat flour is lighter than almond flour and holds moisture better than rice flour. It gives this Banana Bread (Vegan and Gluten-Free) a tender, cake-like crumb. You can make your own by blitzing gluten-free oats in a blender until fine.
Testing for Doneness
Vegan breads take longer to bake than egg-based ones. If the top is browning too fast but the middle is jiggly, tent a piece of foil loosely over the top for the last 15 minutes of baking.
Storage
Store leftovers in an airtight container at room temperature for 3 days.
Freezing
Slice the cooled bread and freeze individual slices in a zip-top bag. They keep for 3 months. To eat, pop a slice in the toaster—it gets wonderfully crisp on the edges!
Banana Bread (Vegan and Gluten-Free)
- Total Time: 75
- Yield: 10 1x
- Diet: Vegan
Description
This Vegan and Gluten-Free Banana Bread is the ultimate healthy treat. Made with oat flour, coconut sugar, and olive oil, it is moist, tender, and perfect for breakfast or dessert.
Ingredients
3 ripe bananas (mashed to yield 1 ½ cups)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk
2 tsp vanilla extract
1 tsp apple cider vinegar
3 tbsp coconut oil, melted
2 cups oat flour (ensure Certified Gluten-Free)
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
⅓ cup vegan chocolate chips (plus more for topping)
¼ cup walnuts, chopped (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper.
2. In a large bowl, whisk together the mashed banana, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until combined.
3. Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix until just combined (do not overmix).
4. Gently fold in the vegan chocolate chips.
5. Transfer the batter to the prepared loaf pan. Top with extra chocolate chips and walnuts if desired.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from the oven and let sit in the pan for 15 minutes.
8. Transfer to a wire rack to cool completely before slicing. (Cooling is essential for the texture to set).
Notes
**Oat Flour:** Use certified gluten-free oat flour if you have celiac disease. You can make your own by blending GF rolled oats.
**Texture Tip:** The apple cider vinegar reacts with the baking soda to help the dense oat flour rise. Don’t skip it!
**Storage:** Store in an airtight container for 3 days or freeze slices for up to 3 months.
- Prep Time: 15
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 226
- Sugar: 12
- Sodium: 292
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 2
- Protein: 4
- Cholesterol: 0
You can bring exciting new tastes to your gluten-free kitchen with these recipes:
- Gluten Free Blueberry Crisp (Healthy & Crunchy)
- No Bake Chocolate Torte (Gluten-Free & Vegan!)
- Decadent Flourless Chocolate Pumpkin Torte (Gluten-Free!)
Your Burning Questions Answered!
Can I substitute almond flour?
Not 1:1. Almond flour is much denser and oilier. If you use almond flour, you will need to reduce the oil and likely add a starch (like tapioca) to bind it. I recommend sticking to oat flour for this specific recipe.
Is this gluten free dairy free banana bread also sugar-free?
It is refined sugar-free (using coconut sugar and maple syrup), but it is not sugar-free. If you want to reduce sugar, you can skip the chocolate chips and rely solely on the bananas for sweetness, though the texture might be slightly denser.
Why did my bread sink in the middle?
This usually happens if the bread was under-baked. Oat flour holds a lot of moisture. Make sure your toothpick test comes out truly clean before removing it from the oven.
Dig In & Enjoy!
This Banana Bread (Vegan and Gluten-Free) proves you don’t need eggs or butter to make a bakery-worthy loaf.
It is cozy, sweet, and comforting—perfect for a slow morning coffee or a midday energy boost.
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