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

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):

4 from 1 vote
vegan banana bread sliced on a white surface
Vegan Banana Bread (Gluten-free & Oil-Free)
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

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!

Course: Breakfast
Cuisine: gluten-free, vegan
Keyword: gluten-free banana bread, vegan banana bread
Servings: 12 slices
Calories: 158 kcal
Author: Megan Gilmore
Ingredients
  • 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
Instructions
  1. 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.)

  2. 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.

  3. 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.

  4. 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.

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!

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Comments

EliZabEth Santos

This bread is fantastic!! Just made with this bread using Kroger brand simple truth gluten free all-purpose flour mix. Ingredients: brown rice flour, potato starch, white sorghum, rice flour, quinoa, millet, amaranth, tapioca starch, xanthan gum.

    Megan Gilmore

    Thank you so much for letting me know! I’m glad to hear the Kroger gluten-free flour works well for this, too. I appreciate the feedback!

Pauline

Hi, turns out i had 3 bananas waiting for a purpose, so your recipe came right on time! But my cake didn’t rise at all in the middle, I don’t understand why… I used coconut flour and had to add quite a lot of water, because my almond butter wasn’t very runny, maybe that’s the reason…

    Megan Gilmore

    Oh, darn! Yes, coconut flour is not a substitute for a gluten-free flour blend, so that would explain the difference. Coconut flour requires eggs to rise, and you don’t need a lot of it in a recipe, so I’d start with a recipe that calls for coconut flour to begin with, like my Coconut Flour Banana Bread.

Cookie

I just made this today, as I had over ripe bananas. I used all purpose flour, but followed recipe otherwise. It came together very quickly and easily. Not a lot of banana taste, but a nice moist bread all the same.

Colleen

Just wondering if you have made these in muffin form, or if you have a suggestion for making them into muffins? Excited to try it!

    Megan Gilmore

    I haven’t yet, but I’d probably bake a 12-cup muffin tin for 25-30 minutes at 350 and then test the tops to see if they feel firm in the center.

Rashmi

Hi,Can i use normal butter instead of almond butter.My son is allergic to seeds and nuts so no sunflower butter.Thanks.

    Megan Gilmore

    You might need to use a little extra flour in that case, as the almond butter also provides extra fiber and structure to this recipe that regular butter won’t have. But I think with a little more flour (maybe 1/4-1/2 cup) it would work. Let me know if you try it!

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