Go Back

Best Healthy Banana Bread

A vegan and gluten-free banana bread that is simple to make, delicious, and packed with flavor. Perfect for all ages and easy to whip up in one bowl!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas 3 ripe bananas (1 ½ cups mashed banana) Use overly ripe bananas for better sweetness.
  • ⅓ cup ⅓ cup coconut sugar Can be substituted with brown sugar.
  • ¼ cup ¼ cup maple syrup Can substitute with agave syrup or honey if not strictly vegan.
  • ¼ cup ¼ cup non-dairy milk
  • 2 tsp 2 tsp vanilla extract
  • 1 tsp 1 tsp apple cider vinegar
  • 3 tbsp 3 tbsp coconut oil (melted)
Dry Ingredients
  • 2 cups 2 cups oat flour Can substitute with whole wheat flour, but texture may vary.
  • 1 tsp 1 tsp baking powder
  • 1 tsp 1 tsp baking soda
  • 2 tsp 2 tsp cinnamon Adjust to taste.
  • ½ tsp ½ tsp nutmeg
  • ½ tsp ½ tsp salt
Mix-ins
  • ⅓ cup ⅓ cup vegan chocolate chips (plus more for topping) Feel free to add more if desired.
  • ¼ cup ¼ cup walnuts (chopped) Optional, but recommended for crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until well mixed.
  3. Gently mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
Baking
  1. Transfer the batter into the loaf pan, topping with more vegan chocolate chips and chopped walnuts if you’re feeling extra fancy!
  2. Bake for 60-65 minutes, or until a toothpick comes out clean.
  3. Remove from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely.
  4. Once cool, slice and serve!

Notes

Store the banana bread at room temperature in an airtight container for about 3-4 days, or in the fridge for up to a week. Slices can be frozen for up to three months; just pop them in the microwave for reheating.