Fluffy, moist and easy to make, this vegan gluten free banana bread is absolutely delicious and made with simple, wholesome ingredients! Load it up with chocolate chips, walnuts, or enjoy as is! This loaf is just as delicious as a classic.
My favorite thing about banana bread is that it passes as breakfast, a snack, and dessert! I mean, when could that ever be a bad thing? (Peep these banana bread breakfast cookies).
This vegan gluten free banana bread has no eggs, no dairy, no gluten and NO refined sugar but is 100% delicious you won’t even realize you’re missing those things.
Seriously, if you’re looking for a classic chocolate chip banana bread and think a loaf made with oat flour and almond flour can’t be as good, think again! This recipe is fluffy, moist so easy to make and a truly crowd pleasing recipe.
It can be made vegan or with real eggs for extra fluff, you can use coconut sugar to keep it refined sugar free or keep it classic with brown sugar. You won’t even know the difference!
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine the ground flax seeds with 2.5 tbsp of water and set aside. Skip this step if using a regular egg.
Add the bananas to a blender and puree until no lumps remain. Measure and make sure you have 1 3/4 cup worth.
Add to a bowl and add in all remaining wet ingredients. Whisk together. Add in all remaining dry ingredients aside from the chocolate chips and mix well with a wooden spoon.
Fold in the chocolate chips. Add the batter to a loaf pan (mine was 8 1/2 x 4 1/2 but 9×5 works too) lined with parchment paper. Sprinkle with additional chocolate chips and coconut sugar if desired.
Bake for about 50 minutes or until a toothpick comes out clean. All ovens are different, but a toothpick should come out mostly clean with a few moist specks when the bread is fully cooked.
Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool for about 2 hours before slicing. It’s important that it’s cool or it will crumble more easily since it really takes its shape as it cools.
Keeping it moist
Thanks to the bananas and oil in this recipe (and even the almond flour!), this bread is incredibly moist. You shouldn’t have any issues with it drying out.
However, to make sure it stays in tip top shape, I would suggest storing it either in a sealed tupperware container, or on a plate wrapped tightly with aluminum foil.
The crust is the only part that may get slightly dry, but as long as you keep it covered, you should be good to go!
Substitutions & variations
This vegan gluten free banana bread can be easily adapted to fit your needs or adjusted based on the ingredients you have on hand.
Flax egg/egg: I used a flax egg in this recipe to keep it vegan, but I have tested it with a regular egg too and it works well either way! The real egg way will yield a slightly fluffier bread, but the taste will be the same.
Sugar: I used light brown sugar because I like to keep the color on the lighter side, but coconut sugar or even maple sugar (not syrup) works if you’re looking for a healthy refined sugar free recipe!
Oat flour: Don’t have oat flour on hand? Make your own! Grind up some rolled or quick oats in a food processor or high speed blender until you get a very fine flour. Process for a while to ensure it’s very finely ground.
Almond flour: If you want to make this nut free, you can sub the almond flour for one cup of oat flour. The bread may not be as moist since almond flour adds a lot of fat/moisture, so try lowering the bake time by about 5 minutes if you make this change.
Spices/Nuts: This recipe calls for cinnamon, which is optional, but you can add other spices such as nutmeg or even some chopped nuts to spruce things up!
Frequently asked questions
How ripe should bananas be for bread? The uglier your bananas, the better! You want the bananas to have lots of brown spots before making banana bread. This will ensure they are sweet enough AND will make the bread extra moist.
Can I use almond meal or flour? This recipe originally called for almond meal from whole almonds, but I have tested it with almond flour from blanched almonds and it works either way. The color will be a bit darker if using almond meal.
Should I puree or mash the bananas? Most banana bread recipes will require you to mash the bananas, but in this recipe, it’s best to puree them. The texture is much better, (more moist!) and you don’t have to worry about it being gummy even though it’s gluten free! It’s much less dense when you puree the bananas, but still just as flavorful and moist.
How long does it keep? Once prepared, this bread will keep at room temperature for about 3-5 days or in the fridge for up to 1 week.
Pro tip: Make sure you let the bread cool completely before slicing. This ensures the bread will not flatten or sink in the middle and will maintain its rise when you cut into it. I suggest letting it cool for around two hours to keep the bread as fluffy as possible.
Try these next!
- Chocolate Chip Pancakes
- Almond Flour Brownies
- Paleo Chocolate Chunk Cookies
- Banana Bread Breakfast Cookies
- Zucchini Bread
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Chocolate Chip Banana Bread
by: claire cary
Ingredients
Wet:
Dry:
- 1 cup almond flour
- 2 cups oat flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon optional
- ¾ cup chocolate chips plus more for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine 1 tbsp of ground flax seeds with 2.5 tbsp of water and set aside. Skip this step if using a regular egg.
- Add the bananas to a blender and puree until no lumps remain. Measure and make sure you have 1 3/4 cup worth.
- Add to a bowl and add in all remaining wet ingredients. Whisk together.
- Add in all remaining dry ingredients aside from the chocolate chips and mix well with a wooden spoon.
- Gently fold in the chocolate chips.
- Add the batter to a loaf pan (mine was 8 1/2 x 4 1/2 but 9×5 works too) lined with parchment paper. Sprinkle with additional chocolate chips and coconut sugar if desired.
- Bake for 50-60 minutes or until a toothpick comes out clean. In my oven, a toothpick is usually clean at 50 minutes, but I usually add a few extra minutes to ensure the center is fully cooked.
- Once done, let cool in the pan for about 15 minutes, then lift out onto a cooling rack and let cool for about 2 hours before slicing. It's important that it's cool or it will crumble more easily since it really takes its shape as it cools! If you slice it early, it'll still taste great, but it may sink a bit in the middle and crumble more easily.
Alicia says
I decided to make this as muffins in the airfryer and they came out great! I did 25 minutes on 325°F/160°C. I don’t have a big sweettooth so I left out the sugar/chocolate chips and they were still sweet enough due to the banana. Very easy to make, definitely recommend you try!!
Grace says
Sooo delicious! I used coconut oil and subbed the sugar for Splenda brown sugar and Monkfruit sweetener. I also was out of Almond Flour, so I used THM baking blend instead. 10/10 😋
Claire Cary says
Perfect! So glad all of those subs worked!
Kelsee says
This looks so delicious! I’ve been trying to find a good vegan banana bread recipe since my toddler is allergic to dairy and eggs. We don’t need to be gluten free though, do you think it’s possible to make this with regular flour in place of the almond flour (or in place of both flours?) Thanks!!
Claire Cary says
Unforuntately, these flours cannot be subbed for regular flour. I’d recommend sticking to a recipe with regular all purpose flour. Oat/almond flours behave very differently!
Tracy says
I have been plant based for a few months. Prior to going PB, I had made banana bread, but it never turned out right. This recipe is perfect and I finally made a good log of banana bread! I can’t even tell that it’s vegan! Can’t wait to share it with my friends and see what they think!
Claire Cary says
Yay! Can’t wait to hear what they think either!
Nicole says
Hello Claire, can you please confirm that your recipe calls for 2 tsp of apple cider vinegar? I see people commenting on apple sauce but I don’t see that you have apple sauce listed as an ingredient.
Thanks!
Claire Cary says
Hi Nicole! Sorry for the confusion. An older version of this recipe had apple sauce, but the updated version does not. You just need the apple cider vinegar, not apple sauce!
Toylor says
I love your recipes and this one is another winner
Alana says
This was *mwah* so good! I really enjoyed this recipe!! The loaf was moist and flavorful, and so easy as well! I made a few adjustments though. (1) in replacement of the coconut sugar I used 1/4 cup monk fruit and 1/4 cup half honey and date syrup- because, why not 💁♀️😊.(2) I omitted the apple sauce and just added more almond milk. (3) I used the same amt lemon juice in place of acv. (4) I used abt 2 Tbsp almond butter.🍌🍞🍫😋
Claire Cary says
Thanks Alana! So glad it worked with those substitutions! Thanks for the feedback 🙂
Lauren says
I’m trying my best right now to cut out dairy of my diet and I have a huge sweet tooth (and I love baking) so to find this blog with so many vegan recipes, it was a godsend! But this bread tops it all, it’s such a soft texture and it’s perfect for cutting up and grabbing for an on the go breakfast! I definitely recommend making this and it would be good for a dessert for a dinner party/get together. Total crowd pleaser!
Claire Cary says
Thanks Lauren! Breakfast, snack and dessert all in one is my favorite kind of recipe 🙂
Michelle says
I have made this epic deliciousness twice now and my toddler and I LOVE IT SO MUCH!!! Highly recommend!
Claire Cary says
Thanks Michelle!! Love hearing that 🙂
Beth Pierce says
What a great way to start my day! Looking forward to enjoying this for breakfast tomorrow!
Dannii says
I love banana bread as an afternoon treat with a coffee.
Claire Cary says
Mmm sounds like the perfect afternoon snack!
Taylor Kiser says
I have some over-ripe bananas on the counter! Going to use them to make this! Looks so delicious!
Claire Cary says
Yesss! Overripe bananas always calls for banana bread!
Sapana says
Claire, this banana bread was amazing! Love that you used oat flour and almond meal to make this. So good!
Claire Cary says
Thank you Sapana!! Can never go wrong with oat flour!
Emmeline says
Oh this looks so good! I nevert tried banana bread but this chocolatey version looks so good I have to try it. Thank you!
Claire Cary says
Hope you love it!!
Elizabeth says
This came out great! Made with walnuts instead of chocolate chips – really wanted a healthy breakfast option more so than sweet for the week. I often substitute gf vegan ingredients especially using oat and almond meals and flours so it was nice for me to be able to make a recipe as written. I usually prefer maple syrup in my bread but the coconut sugar is really nice here – it’s not too sweet at all. I was out of apple sauce so I added 1T more of coconut oil. This is a simple and really nice bread – dense as you’d expect but still some good crumb – moist but easy to slice. 50 mins was perfect cooking time. A keeper – thank you!
Claire Cary says
Thanks Elizabeth! Definitely dense (it’s hard to not be when it’s gluten free), but still delicious! So glad you liked it.
Marjorie says
You’re recipes are so tasty and not at all hard to make. This is my favorite site for gluten free/vegan recipes. Thank you for sharing!!!
Claire Cary says
Thanks so much Marjorie! I’m so happy to hear you enjoy the recipes!