Vegan Gluten-Free Banana Bread
This healthy banana bread is moist, flavorful, and naturally sweetened with ripe bananas, making it perfect for breakfast, snacks, or dessert.
Ingredients
Wet Ingredients
- 3 large ripe bananas, mashed
- 1/4 cup melted coconut oil (or olive oil)
- 1/4 cup maple syrup (or honey if not strictly vegan)
- 1/4 cup unsweetened almond milk (or oat milk)
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
Mix-Ins (optional)
- 1/2 cup chopped walnuts optional
- 1/2 cup dairy-free dark chocolate chips optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- In a large mixing bowl, mash bananas until smooth with a fork.
- Whisk in melted coconut oil, maple syrup, almond milk, and vanilla extract.
- Add gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt. Mix until just combined—do not overmix.
- Gently fold in walnuts and chocolate chips, if using.
Baking
- Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. Freezing: Wrap individual slices and freeze for up to 2 months. Thaw overnight or warm in the toaster oven. Custom Mix-Ins: Swap walnuts for pecans, or add shredded coconut for extra texture. Serving Idea: Spread with almond butter or drizzle with extra maple syrup for a wholesome treat.