The Best Vegan BANANA Bread (Gluten-Free!)
A classic loaf of banana bread free of oil and made gluten-free by using gluten free oats!
Servings
1loaf
Servings
1loaf
Ingredients
Instructions
  1. Preheat oven to 350 degrees farenheight and line a loaf pan with parchment paper or spray with cooking spray. Mix flaxseed and water together in a small dish and set aside to gel together to create a “flax egg.”
  2. In a medium bowl, combine oat flour, baking powder, and salt. Mix till combined and set aside.
  3. In a large bowl, mash bananas with a masher or a fork till they are runny. Add in the almond butter and continue to mash and combine until the banana and almond butter are fully incorporated. Add in the coconut sugar, plant-based milk, and vanilla extract. Whisk till everything is completely combined.
  4. Add the dry mixture to the wet mixture in halves. Once everything is just incorporated, pour the mixture into the loaf pan and transfer to the oven.
  5. Let the loaf bake for 50 minutes. After 50 minutes, cover the top of the pan with tin foil and continue to bake for another 12-18 minutes. You’ll know the loaf is done baking when a toothpick inserted into the middle of the loaf comes out clean. Let cool for a minimum of 30 minutes before removing from pan. Slice and enjoy!
Recipe Notes

*You can sub almond butter with any nut or seed butter of your choice. For a subtle flavor I would recommend cashew butter or sunflower seed butter as a substitute. For a fun twist, you could use peanut butter here for peanut butter banana bread! (I was out of all my nut butters so I made this bread with a mixture of tahini and sunflower seed butter once and it turned out great!)

**I make my own oat flour by blending the amount of oats the recipe calls for in my blender for 2-3 minutes until it’s a fine flour.

***I think walnuts, sliced banana, or chocolate chips would be GREAT as a topping for this banana bread! (For chocolate chips-I use Lily’s Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the “O Organics” brand at Vons/Safeway grocery stores, the Semisweet Trader Joe’s brand chips (but NOT the chunks), and the Sprouts brand Semisweet chips. Many other commonly found grocery store brands are vegan too…just check the labels! 🙂

 

If you want to make MUFFINS with this batter, PLEASE give it a try (SO tasty). I suggest spraying muffin tins with cooking spray instead of using liners (The batter does not have any oil in it, therefore it will stick quite a lot to liners). Pour about 1/2 cup into each tin and bake for 29-33 minutes at 350.

 

The nutrition facts below are for 1 of 10 slices made with almond butter and without accounting for additional toppings.

 

 

I loosely adapted this recipe from The Conscientious Eater‘s recipe for Vegan Oil Free Chocolate Chip Banana Bread.

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