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Vegan Gluten-Free Banana Bread

Name: Vegan Gluten-Free Banana Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 ¼ cups oat flour; ¾ cup almond flour; ¾ cup cane sugar (, see note); 1 tablespoon baking powder; 1 teaspoon cinnamon; ½ teaspoon sea salt; ¼ teaspoon ground cloves; 1 cup mashed bananas (, about 2-3 bananas depending on size (see note)); ¼ cup cashew milk (or other low fat carton milk) (, or lite coconut milk from the can (see note)); 3 tablespoons unsweetened apple sauce; 2 tablespoons apple cider vinegar; ½ cup chopped walnuts or pecans (, optional)

By Sophia DeSantis, Reviewed by Anjali Shah on August 8, 2025

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This Vegan Gluten-Free Banana Bread has been a family favorite in my kitchen for ages. I make it with ripe bananas, oat flour, and a handful of nuts for crunch, and it’s ready in under an hour for the perfect anytime treat.

Top view of a white plate with a loaf of banana bread being sliced

Life without gluten isn’t as bad as it seems when you can make such delicious banana bread like this one! I stumbled across this perfect recipe when I had some overripe bananas to use up, and decided to experiment with my children’s favorite vegan protein banana bread.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Easy Baked Goods To Try!

📋 Recipe Card

Switched up the flour for oat and almond, and added some apple sauce and cashew milk to keep it super moist. Needless to say, it became an instant family favorite and surpassed our go-to fall gluten-free pumpkin bread recipe as the number one banana bread! I promise you’re gonna love it!

👩🏽‍🍳 Why I Love This Recipe

What I love about this gluten-free banana bread is that it’s my ultimate “mom on the go” recipe! I can prep it in 15 minutes flat, usually while I’m making coffee! It’s incredibly moist and naturally sweet from those spotty bananas (the ones my kids usually turn a blind eye to), plus apple sauce and cane sugar. And once it’s in the oven, those warming spices of cinnamon and cloves create this incredible aroma that fills the house, making everyone gather in the kitchen with anticipation.

To make my delicious vegan banana bread, I kept the recipe super simple: wet ingredients in one bowl and dry in another. Gently introduce them like they’re on a first date, and pop it in the oven. You can’t get much easier than that! I recommend adding the walnuts, unless you have a nut allergy, of course. They add this amazing crunch, and that takes this bread from I love it to WOW!

This recipe is practically foolproof and turns out perfect every single time, which is exactly what busy moms like me need! Sometimes I get creative and toss in chocolate chips, swirl in some peanut butter, or add dried fruit (my personal preference) for extra flavor. Last week, I brought a loaf to my friend who’s gluten and dairy-intolerant, and he couldn’t believe how moist and airy it was without eggs, flour, or butter. My vegan gluten-free banana bread recipe proves that healthy, allergy-friendly baking can be just as delicious and satisfying without compromising on taste or texture!

🥘 Ingredients

I basically use wholesome ingredients, just like in pretty much every recipe on my blog. Here’s the list of what I use to make this healthy banana bread my family loves:

Flours: I use a mix of oat flour and almond flour for a soft texture with a little nutty taste. They also help keep the bread tender.

Sweeteners: I mash ripe bananas and mix them with a bit of cane sugar and applesauce for natural sweetness. The bananas also keep the bread moist.

Liquids: I add lite coconut milk for moisture and apple cider vinegar to help the bread rise nicely.

Baking powder: A little baking powder helps the banana bread rise and stay fluffy.

Seasonings: I like adding cinnamon or nutmeg to give the bread a warm flavor.

Pecans: I mix in chopped nuts for crunch in every bite.

🔪 How To Make

The hardest part of making this banana bread is waiting for it to cool before slicing. All I do is mash the bananas, mix everything together, and bake. Here’s exactly how I make it.

Mash the bananas: I place the ripe bananas in a large bowl and mash them until they are smooth with just a few small lumps left.

A wooden mortar mushing banana in a glass measuring bowl

Mix the dry ingredients: I combine the oat flour, almond flour, cane sugar, baking powder, and seasonings in a large bowl and stir until everything is evenly blended.

Flour mixture in a glass bowl with a whisk

Add the wet ingredients: I pour in the mashed bananas, coconut milk, applesauce, and apple cider vinegar, then stir until the batter is thick and well mixed.

Wooden spoon mixing a tan colored batter with nuts

Pour the batter: I spread the batter evenly into a prepared loaf pan and, if I want it extra pretty, I lay a few banana slices on top before baking.

Raw batter topped with sliced bananas in a metal pan

Bake: I place the loaf in the oven and let it bake until a toothpick in the center comes out clean, which usually takes about 45 to 50 minutes.

Two oven mitts holding a baked loaf of banana bread

Cool and serve: I let the bread cool all the way so it slices neatly, then cut it into thick pieces and enjoy with a cup of tea or coffee.

Hand holding half a piece of banana bred over a whole piece

💭 Expert Tips

My #1 Secret Tip for making this vegan gluten free banana bread is to mix the batter gently and stop as soon as the flour is blended in. I tell my kids it is like giving the batter a little hug instead of a workout. If you stir and stir, the bread can turn out heavy, and nobody wants that. I just fold it together slowly until I do not see any dry spots, then I leave it alone so it can bake up soft and fluffy every time.

Other Tips To Keep In Mind:

Use very ripe bananas: I wait until my bananas have plenty of brown spots because they’re much sweeter and mash easier, which makes the bread softer and naturally flavorful.
Line the loaf pan with parchment paper: This makes it easier to lift the bread out without it breaking, and cleanup is much quicker.
Check for doneness: I test the bread by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
Let it cool before slicing: Even though it’s tempting to cut into it right away, I wait at least 20 to 30 minutes so the bread sets and doesn’t crumble.

📖 Variations

I’ve tested plenty of variations over the years. Here are a few of my favorites that I think you should try.

Chocolate Chip Treat: I stir in ½ cup of dairy free chocolate chips before baking. It turns the loaf into a sweet treat everyone asks for.

Berry Burst: I fold in 1 cup of blueberries or raspberries for a fresh pop of flavor. The berries make each slice extra colorful.

Tropical Twist: I mix in ½ cup of shredded unsweetened coconut. It adds a soft texture and a hint of tropical taste.

🍽 Serving Suggestions

My delicious banana bread has become a staple in our weekly meal rotation. From quick breakfasts to lunchbox treats, here’s how my family enjoys eating it throughout the day:

Breakfast Ideas: I love starting our mornings with warm, toasted slices slathered with my homemade vegan Nutella or fruit-flavored jam. On other days, I’ll use up leftover bananas and make a creamy banana peach smoothie to serve alongside the bread for a complete breakfast. Or crumble the bread over their morning yogurt with fresh berries for a fun twist.

Lunchbox ideas: For school lunches, I pack thick slices with a few nutritious vegan granola bars for an energy-boosting treat to keep them going throughout their day. And for after-school play dates with friends, I’ll make a cute table of treats with everyone’s favorite cherry almond vegan oatmeal chocolate chip cookies and fresh fruit. It’s become such a success at playdates that other parents now ask for the recipe!

🧊 Storage Directions

Refrigeration: I keep the banana bread in an airtight container in the fridge for up to 5 days.

Freezing: I wrap individual slices in parchment paper and store them in a freezer bag for up to 3 months. This way, I can thaw just what I need.

Reheating: I warm a slice in the microwave for about 15 to 20 seconds so it tastes like it just came out of the oven. Sometimes I add a little dairy free butter on top.

❓Recipe FAQs

What is the best way to ripen bananas quickly?

When I don’t have time to wait for bananas to ripen on their own, I put them in a paper bag and fold it closed. This traps the natural gases and makes them soften faster. If I need them ready the same day, I place them on a baking sheet and warm them in the oven at 300°F until the skins turn completely black and the fruit inside is soft and sweet.

Can I make muffins instead of a loaf?

Yes, and my kids love it when I do this because muffins are easier for little hands to grab. I just spoon the batter into a lined muffin tin and bake for about 20 to 25 minutes. They’re perfect for snacks, school lunches, or even quick breakfasts on busy mornings.

Why is my banana bread dense instead of light?

Most of the time, dense banana bread means the batter was overmixed. Once the wet and dry ingredients are combined, I stop stirring as soon as the flour disappears. This keeps the bread soft and fluffy instead of heavy and chewy.

🥣 More Easy Baked Goods To Try!

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