The Best Healthy Banana Bread (Vegan & Gluten-Free)

Let Me Tell You About My Banana Bread Fiascos

Okay, so if I had a pound for every banana bread I’ve baked (and botched), I’d probably have enough to buy a fancy new loaf pan—though let’s be honest, mine is a bit wonky and probably adds to the charm. Banana bread for me is pure nostalgia, like rainy afternoons at my nan’s kitchen table, flour everywhere, everyone pretending not to notice I’d swapped out sugar for way too much maple syrup one time. This recipe? It’s become my go-to because it finally stopped my never-ending cycle of gummy middles and odd aftertastes. Plus, it’s proper healthy, vegan, and gluten-free, but you wouldn’t know it. My bloke eats half the loaf in silence, so… that’s basically a five-star review, right?

What’s So Special About This Banana Bread?

I make this when the bananas have that slightly dodgy look and you’re debating whether to compost or bake. My family goes a bit mad for this one (they’ll fight over the crispy end bits). Honestly, not having to fuss with eggs or dairy is such a relief—if you’ve ever panicked because you’re out of eggs, you get me. It’s not sickly sweet, it’s moist (yup, the forbidden word), and makes the kitchen smell like a hug. And if the mood strikes, I chuck in a handful of chocolate chips, though sometimes they just go straight in my mouth instead.

What You’ll Need (Expert-Level Substitutions Welcome!)

• 3 medium ripe bananas (seriously ripe—the ones that look like a lost cause)
• 1/3 cup melted coconut oil (or honestly, any neutral oil works—I’ve even used olive oil in a pinch, oops)
• 1/2 cup pure maple syrup (honey if you’re not strict vegan, or brown sugar if you’ve run out… which I do)
• 1/4 cup non-dairy milk (almond’s my fave but honestly, oat or soy, whatever’s in the fridge)
• 1 tsp vanilla extract (the imitation stuff is fine, just don’t sniff it too hard)
• 1 3/4 cups gluten-free flour blend (my grandma always told me to use Bob’s Red Mill, but any will do as long as it says “for baking”)
• 1/2 cup almond flour (adds great texture but you can use oat flour if you’re out—tried both, both good)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon (sometimes a bit more because yum)
• 1/4 cup chopped walnuts (optional, sometimes I skip if I can’t be bothered to chop)
• Handful dark chocolate chips (optional, but why wouldn’t you?)

Let’s Get Baking (Don’t Worry If It Looks Weird At First)

1. Preheat oven to 350°F (that’s about 180°C if you’re in the UK like me). Line a regular loaf pan with parchment paper or just grease it—no judgment.
2. In a big bowl, mash the bananas—go wild, a few lumps are fine, I promise. This is where I usually sneak a taste, just in case it needs more maple syrup (don’t tell my mum).
3. Pour in the melted coconut oil, maple syrup, non-dairy milk, and vanilla. Give it all a good stir. If you forget the vanilla until the end, honestly, just chuck it in anyway—it’s forgiving.
4. Add the gluten-free flour blend and almond flour. Sprinkle the baking soda, baking powder, salt, and cinnamon right on top before mixing it together with a big spoon. Don’t overmix! I did once and ended up with a brick suitable for building small houses.
5. If you’re going for walnuts or choc chips, fold them in now. Or, skip entirely—I sometimes do, especially if I forgot to buy them (again).
6. Pour everything into the loaf pan. Smooth the top out a bit, but it doesn’t need to be perfect. I like to slice an extra banana and lay it on top, but that’s pure vanity.
7. Bake for 50–60 minutes, until a toothpick (or, I confess, sometimes I use spaghetti) comes out mostly clean. If it’s getting too brown, loosely cover with foil.
8. Let it cool for at least 15–20 minutes in the pan—it will smell amazing, but it’s a trap; don’t slice yet or you’ll get crumb city (learned that the very messy way).
9. Take it out, slice, and serve up warm or cold. I think this tastes even better the next day, but usually there’s none left so who knows?

Notes from My Banana Bread Laboratory

• Almond flour seriously makes the crumb less dry, but on second thought, oat flour gives it a bit more earthiness. Try both and see what suits.
• If you use coconut oil, melt it but let it cool a minute or you’ll cook your bananas by accident. Not that I’ve done that… just hypothetical.
• I tried skimping on the maple syrup once. Regret. Just go for the full amount or it’s not the treat you want.

If You Fancy Mixing It Up…

• Swapped walnuts for pecans—gorgeous. Pumpkin seeds, though? Wouldn’t bother, honestly, they got a bit weird.
• Once I added shredded coconut as an experiment. Interesting, but maybe a bit too much like holiday cake for me.
• Chocolate chips are obviously brilliant, but dried cranberries, eh, mixed reviews in my house.

Equipment (And What to Do If You Don’t Have It All)

• One standard loaf tin (8×4 inch or close enough—mine’s probably 8.5 something)
• A big old mixing bowl
• Wooden spoon or spatula (I’ve lost count how many times I’ve misplaced mine, and ended up using a sturdy mug)
• Parchment paper is handy but if you’re out, just grease the pan well. Done it loads, works fine!

How to Store Your Banana Bread (If It Lasts)

Wrap cooled loaf in foil or pop in a container. It’ll keep on the counter for two days (though honestly, in my house it never lasts more than a day!), or fridge it for 4–5 days. Freezes well too; just slice before freezing so you can sneak a bit whenever.

Here’s How I Love To Serve It

Warm slices with a slather of peanut butter is my guilty pleasure. Sometimes I toast it under the grill (the UK kind, not a BBQ) and add a sprinkle of flaky salt—try it, trust me. Or just eat it straight up with a cup of strong builders’ tea. My niece insists on vegan whipped cream but, to each their own.

Things I Learned the Hard Way (Pro Tips!)

• Don’t try to slice it before it’s cooled—once I did and ended up with what looked like banana crumble (still ate it, obviously).
• If you rush the bake and take it out too soon, the middle stays all squishy. Patience is key (says the world’s least patient cook).
• Overripe bananas make or break it. Under-ripe bananas = bland loaf, every time. Just wait until they look properly knackered.

FAQ From My Inbox (and WhatsApp Group)

My banana bread won’t rise—is it me?

Could be the baking soda’s old. Or maybe it just needs a bit longer in the oven. Oven drama, eh?

Can I use regular flour?

Yep! Just substitute for the gluten-free blend, 1:1. It actually works great, not gonna lie.

Is this sweet enough for cake?

Honestly? Maybe not for a birthday cake but perfect for afternoon tea or breakfast (if you eat cake for breakfast, you’re my kind of person).

Can I double the recipe?

Sure thing, but bake in two pans or it’ll be soggy in the middle. Learned that the sticky way.

Can I skip oil altogether?

Sort of—applesauce can work instead of oil, but the loaf gets a bit denser. Still good, but not quite same texture.

So there you have it, the best healthy banana bread in my kitchen (with a couple of wonky bits, just as it should be). Message me if you try it—would love to hear how yours turns out (unless you out-bake me, in which case I’m only a little jealous)! Cheers!

★★★★★ 4.60 from 41 ratings

The Best Healthy Banana Bread (Vegan & Gluten-Free)

yield: 10 servings

prep: 15 mins

cook: 55 mins

total: 50 mins

This moist and delicious banana bread is vegan, gluten-free, and naturally sweetened. It’s an easy recipe perfect for a healthy breakfast or snack, made with ripe bananas and simple plant-based ingredients.

🖨️ Print Pin Recipe

Ingredients

• 3 medium ripe bananas
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 1/4 cup non-dairy milk
• 1 tsp vanilla extract
• 1 3/4 cups gluten-free flour blend
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 cup chopped walnuts (optional)
• Handful dark chocolate chips (optional)

Instructions

1. 1
   Preheat oven to 350°F (180°C). Line a regular loaf pan with parchment paper or grease it.
2. 2
   In a big bowl, mash the bananas. Lumps are fine.
3. 3
   Pour in the melted coconut oil, maple syrup, non-dairy milk, and vanilla. Stir well.
4. 4
   Add the gluten-free flour blend and almond flour. Sprinkle the baking soda, baking powder, salt, and cinnamon on top. Mix gently, don’t overmix.
5. 5
   Fold in walnuts or chocolate chips now, if using.
6. 6
   Pour batter into loaf pan. Smooth the top. Optionally, lay a sliced banana on top.
7. 7
   Bake for 50–60 minutes, until a toothpick (or spaghetti) comes out mostly clean. Cover loosely with foil if browning too fast.
8. 8
   Let cool for at least 15–20 minutes in the pan before removing.
9. 9
   Slice and serve warm or cold. (Tastes even better the next day, but usually there’s none left!)

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 3gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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