If you’re looking for a classic, fluffy, moist, and all around amazing banana bread, look no further than this healthy banana bread! It’s gluten free, vegan, and tastes just like a classic loaf from your neighborhood bakery.
- 3–4 ripe bananas (1 1/2 cups mashed)*
- ¼ cup runny almond butter
- ¼ cup melted coconut oil or refined avocado oil (my preference)
- ⅓ cup non dairy milk
- 1 tsp apple cider vinegar
- ⅔ cup light brown sugar
- 2 tbsp ground flax seeds
- 1 tsp vanilla extract
- 2 3/4 cups oat flour
- 1 tsp cinnamon
- 1/2 – 1/2 tsp nutmeg
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the 2 tbsp ground flax with 5 tbsp water in a small bowl and set aside to thicken.
- In a large mixing bowl, mash the bananas with a fork or potato masher. Be sure to measure out 1 1/2 cups and adjust as needed.
- Once mashed, add in all remaining wet ingredients, including the flax egg once it has thickened.
- Add in the cinnamon, nutmeg, salt, baking soda, baking powder and mix well.
- Add in the oat flour using the ” pour and level” method. Pour the flour into your measuring cup and then level off the top and add what’s in the cup to the bowl. Avoid measuring the flour right out of the bag since you will end up with more flour than the recipe really calls for and the bread will be a bit too dense. This is really important with gluten free baking!
- Once all of the flour has been added, use a wooden spoon to make sure everything is well combined.
- Add to a 9×5 loaf pan lined with parchment paper.
- To get the nice crack on the top, take a knife and make a 1.2 inch deep slit on one side of the loaf (lengthwise) about 2/3 over from one side.
- Bake for 55-60 minutes or until a toothpick comes out clean.
- Let cool for at least 2 hours before slicing to allow the bread to set. Otherwise, it will be more crumbly if you do not let it cool.
I say 3-4 ripe bananas because it will depend on the size of them. To get the right consistency of the bread, you want to measure the bananas after they are mashed and make sure you have 1 1/2 cups total. If your bananas are small, you’ll probably need closer to 4, if they are large you can get away with 3.
Because coconut oil hardens when it gets cold, it can be tough to work with in recipes like this because it will cause the batter to thicken prematurely when it comes into contact with the milk. For this reason, I suggest using refined avocado oil which has a neutral flavor. However, if you don’t have it, melted coconut oil will also work, just keep in mind the batter will thicken a bit.
The light brown sugar can be subbed for coconut sugar, but will make the bread a bit darker than pictured.
Once prepared, this healthy vegan banana bread will store on the counter for 3-5 days. Keep it covered or in an air tight container to prevent it from drying out. Store it in the fridge and it will keep for 5-7 days.
- Serving Size: 1 slice
- Calories: 282
- Sugar: 19.1g
- Fat: 12.1g
- Carbohydrates: 401.g
- Fiber: 3.8g
- Protein: 5.5g
Keywords: banana bread, healthy banana bread, vegan banana bread