Fluffy Vegan Banana Bread (gluten-free) Recipe

Banana bread is something of a tradition. Affordable and simple to make (you can get away with using one bowl for so many recipes), so many families have a recipe passed down from generation to generation. But what happens if you’re avoiding animal products? Thankfully, making vegan banana bread is not only easy but also a great way to start a new tradition.
This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it’s actually healthy — and you only need 9 ingredients to make it!
The classic Banana Bread. Are there actually people out there who don’t enjoy it?
Personally, I have always loved it. I could eat it for breakfast, toast it up for an afternoon snack, and put some peanut or almond butter on it for an easy dessert.
If you’re looking for more Vegan Bread Recipes, you’ll also love this Vegan Naan Bread.

Fluffy Vegan Banana Bread (gluten-free) Recipe

This Vegan Banana Bread is fluffy, gluten-free, and absolutely delicious. Plus, it’s actually healthy — and you only need 9 ingredients to make it!

Prep Time: 15 min     Cook Time: 60 min 
Yield: 8-10 Slices

Ingredients

• 3 Medium Bananas (make sure they are very brown and spotty!)
• 2 1/2 cup Rolled Oats, divided (not Instant)
• 1/2 cup Coconut Sugar
• 1/4 cup Nut or Seed Butter*
• 2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 2 tsp Apple Cider Vinegar
• 1 tsp Vanilla Extract (Optional, but recommended)
• 1/2 tsp Salt

Instructions

1. Preheat your oven to 350F.
2. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
3. Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
4. Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
5. Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Nut Butter, Coconut Sugar, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
6. Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
7. Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.
8. Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
9. Store in a container at room temperature for up to one week.

Note

You can use any Nut/Seed Butter that you’d like for this recipe, but this will affect the final taste. I prefer to use either Almond Butter or Peanut Butter, but you can also use Tahini, Cashew Butter, or Sunflower Seed Butter!