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I’m so glad you’re here, because this is the BEST vegan banana bread I’ve ever made. (And that’s saying something, because my Almond Flour Banana Bread is already very popular.) It has the most perfect texture and flavor, with a soft crumb, and the fact that it’s gluten-free and oil-free is just an added bonus. It couldn’t be easier to make!

vegan banana bread sliced on a white surface

Healthy Homemade Banana Bread

This gluten-free banana bread is a little healthier than your average recipe, because it’s made with no oil or refined sugar. Instead, it uses almond butter, which offers a healthy source of fat and plenty of fiber and nutrients.

Bananas add natural sweetness to this bread, especially when they are ripe with lots of brown spots on them, but to make it taste like a “mainstream” quick bread that you would buy at a coffee shop, I also like to use coconut sugar as a low-glycemic sweetener. It gives this bread the perfect sweetness, without being overly sugary.

vegan banana bread sliced overhead

How to Make Gluten-Free Banana Bread

Since all of the recipes on my website are gluten-free, I’m using King Arthur’s all-purpose flour in this recipe, and the results are amazing. (This is not sponsored; I just wanted to use a brand that I could easily find across most grocery stores– even at Target!)

I imagine most gluten-free flour blends would work well with this recipe, but gluten-free mixes tend to vary slightly in both taste and texture. (King Arthur’s all-purpose flour is better than their cup-for-cup blend, in my opinion.) I haven’t had the chance to test this with other gluten-free flour blends, or with regular wheat flours, so please let me know if you give anything else a try.

vegan banana bread on a plate

If you prefer to use another type of flour, such as coconut flour or almond flour, I’ve already got you covered. Try my Coconut Flour Banana Bread or Almond Flour Banana Bread, instead. Or, for a totally flourless banana bread experience, try my Paleo Banana Snack Cake. (Which is sweetened with only bananas!)

You only need one bowl and about 10 minutes of time to stir together this vegan banana bread batter, and then it will bake to perfection! I hope you’ll love it as much as I do.

How to Make Vegan Banana Bread (1-Minute Video):

vegan banana bread sliced on a white surface

Vegan Banana Bread (Gluten-free & Oil-Free)

4.71 from 24 votes
This Vegan Banana bread is naturally gluten-free & oil-Free, and is naturally sweetened with low-glycemic coconut sugar. It tastes just like a bread you'd buy at a coffee shop!
prep10 mins cook50 mins total1 hr
Servings:12 slices


  • 1 1/2 cups mashed banana (about 3 large, ripe bananas)
  • 3/4 cup coconut sugar (brown sugar would work, too)
  • 1/2 cup creamy almond butter (should be runny in texture; only ingredient is almonds)
  • 1 cup gluten-free all-purpose flour (I use King Arthur's brand)
  • 2 teaspoons baking powder
  • 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (Tip: I spray the pan with cooking spray, then line the pan to keep the parchment paper in place.)
  • In a large bowl, combine the mashed banana, coconut sugar, almond butter, flour, baking powder, cinnamon, salt, and vanilla. Stir well to combine, until all of the flour is mixed in and the batter looks relatively uniform.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake the loaf at 350ºF for 50 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean. Let the bread cool completely.
  • Once the bread is completely cool, use the parchment paper to help you lift it out of the loaf pan. Slice and serve! This bread can be stored at room temperature for up to 48 hours, but I recommend storing it in the fridge for longer shelf life. It should keep well for up to a week in an airtight container in the fridge.



Calories: 158kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 251mg | Fiber: 3g | Sugar: 11g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg
Course: Breakfast
Cuisine: gluten-free, vegan
Keyword: gluten-free banana bread, vegan banana bread
Vegan Banana Bread Nutrition (per slice): Calories: 158, Fat: 6g, Carbohydrates: 25g, Fiber: 3g, Protein: 4g

Recipe Notes:

  • To make this recipe nut-free, you can make it with tahini, sunflower seed butter, or possibly coconut butter instead of the almond butter. This will change the flavor slightly, so make sure you like the flavor of whatever you’re using.
  • I tested this recipe with King Arthur’s gluten-free all purpose flour, but I imagine any gluten-free blend will work.

If you try this recipe, please leave a comment below letting me know how you like it. And if you make any modifications, I’d love to hear how they work for you, too! We can all benefit from hearing about your experience.

Reader Feedback: What’s your favorite type of quick bread? This one and pumpkin bread are my two favorites!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I’ve been baking this bread almost weekly for a long time now and it’s my kids fave! My son has recently passed his baked egg challenge so now I need to incorporate baked eggs in his diet. I’ve tried your almond flour and coconut flour recipes but they didn’t love it as much. Any ideas on how I could add eggs to this recipe? I truly appreciate all your amazing recipes! It has been a life saver for my son who has multiple allergies.

  2. I just made this! I didn’t have coconut sugar so I substituted date sugar, but it still came out fabulous! Thank you for such a great revipe!

  3. I am waiting for the timer to go off and I can pull it from the oven, let it cool and have
    some with dinner. Smells amazing around here!

  4. I love your recipe of the Banana bread, but I would like to have the recipe for the almond butter.

    Thank you.

  5. I made this with Bob’s Red Mill 1 to 1 gluten free baking flour, which is what I typically use. The flavor is amazing, but the inside is super gummy. The edges are borderline too dark so I don’t think it needed to cook more. Do you think it’s just due to different ingredients in the flour mix? I’ve never used King Arthur gf, but this one is sweet rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum.

    1. Oh I did just realize also that the Maranatha almond butter I used is not the raw one I normally buy, but a no stir version that does have added oil. Could that be why?? Trying to solve my gummy texture issue before I make this again!

  6. I didn’t like this at all but I still give it 3 stars to be fair.I didnt make any substitutions. I made mini loaves, it wasnt dry or too moist and looked lovely but I have come to the conclusion that my palate only likes goods baked with almond flour and coconut flour as that’s what ive been eating the last few years. It seems to be a texture issue for me. I’ll stick to almond and coconut recipies from now on as i know thats what i like and ive never had a fail using them and there are lots here on this site. Thank you for your efforts.