Description
This vegan and gluten-free banana bread is a healthy twist on the classic favorite, made with wholesome ingredients like ripe bananas, oat flour, and natural sweeteners. Moist, flavorful, and studded with vegan chocolate chips and walnuts, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (approximately 1 ½ cups mashed banana)
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3 tbsp coconut oil, melted
Dry Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Add-ins and Toppings
- ⅓ cup vegan chocolate chips (plus more for topping)
- ¼ cup walnuts, chopped
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until the mixture is smooth and well combined.
- Add dry ingredients: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips to the wet mixture. Gently fold everything together until just combined, taking care not to overmix.
- Transfer batter and add toppings: Pour the batter into the prepared loaf pan. Sprinkle extra vegan chocolate chips and chopped walnuts on top for added texture and flavor.
- Bake the bread: Place the loaf pan in the oven and bake for 60-65 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
- Cool properly: Remove the bread from the oven and allow it to sit in the pan for 15 minutes. Then transfer the loaf onto a wire rack and let it cool completely before slicing and serving. This step is crucial for the best texture.
Notes
- You can substitute oat flour with gluten-free all-purpose flour if preferred.
- Make sure bananas are very ripe for maximum natural sweetness and moisture.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower seeds.
- If vegan chocolate chips are unavailable, chopped dark chocolate pieces can be used instead.
- Prep Time: 15 minutes
- Cook Time: 60-65 minutes
- Category: Breads, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of loaf)
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana bread, vegan banana bread, gluten-free banana bread, healthy banana bread, oat flour banana bread, dairy-free, egg-free, vegan dessert, healthy snack
