This Vegan Gluten-Free Banana Bread is soft, chewy, and perfectly sweet!
If you’ve got a couple of overripe bananas sitting on your counter, this totally vegan, totally gluten-free banana bread is practically calling your name. No matter whether you’re flying out the door to a parent-teacher conference, looking for a quick breakfast on the go, or trying to stave off a hangry meltdown from your kids, this recipe has you covered. It’s fast, it’s simple, and it’s packing some extra protein and fiber from the good-for-you ingredient list. It’s the real deal.
This banana bread isn’t just moist (yeah, I said it) and perfectly sweet, but it also works for almost everyone—vegan and gluten-free friends included. I’ve made my share of homemade loaves, from chocolate Paleo zucchini bread to sugar-free banana bread, but this one might just take the crown as my favorite. You can enjoy it as a simple snack or add a smear of almond butter for breakfast. Any way you slice it, it’s endlessly satisfying and totally adaptable.
Is This Vegan Gluten-Free Banana Bread Healthy?
As far as banana bread goes, this is a healthy adaptation compared to most recipes. Oat flour is rich in fiber, iron, B vitamins, and zinc, while bananas are chock-full of potassium, vitamin C, and even more fiber and B vitamins. The protein powder adds an extra punch of protein, while unsweetened almond milk is a great source of vitamin E, plus calcium and vitamin D, assuming it’s been fortified. Coconut sugar is the sweetener of choice here, and although it still technically counts as sugar, it has a more natural profile and lower glycemic index than refined white sugar. Feel free to enjoy in moderation!
A Brief Background On Banana Bread
Banana bread’s journey to becoming an American household favorite is steeped in resourcefulness. It’s thought that the beloved baked good gained popularity during the Great Depression, when nothing went to waste in the kitchen. People started looking for ways to preserve their overripe bananas, all spotty and brown, because throwing them away meant money down the drain.
And so, as the story goes, these spotty bananas became the star ingredient in a simple, satisfying loaf that stretched pennies during a tight time. The mass production of baking powder around this time also played a part, as home bakers could easily find leaveners that allowed them to bake quick breads without yeast.
This recipe brings the iconic banana bread into the modern age and adapts the ingredients to today’s dietary needs. It’s proof that even the most classic recipes can evolve with the times!
How To Make Ahead And Store
You can store the bread in an airtight container at room temperature for up to 3 days. For longer storage, pop the container in the fridge for up to 1 week. You can also freeze individual slices wrapped in plastic wrap or foil and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Serving Suggestions
A thick slice of this vegan, gluten-free banana bread would be delicious toasted or served warm with a generous pat of plant-based butter. You could also add a spread of homemade Almond Butter, Pistachio Butter, or Pecan Butter for a truly indulgent bite!
Recipe
Ingredients
- 3 cups oat flour gluten-free if needed, 324 grams
- 1/4 cup dairy-free vanilla protein powder 30 grams
- 1 1/2 teaspoons vegan xanthan gum
- 4 teaspoons cinnamon
- 3/4 teaspoon salt
- 2 1/4 cups mashed ripe banana 540 grams or about 4-5 large bananas
- 1 cup coconut sugar
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 3 tablespoons coconut oil melted, plus extra for greasing pan
- 6 tablespoons water
- 6 teaspoons baking powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8-inch loaf pan with parchment paper, greasing the sides with oil.
- In a medium bowl, whisk the flour, protein powder, xanthan gum, cinnamon, and salt. In a separate large bowl, whisk the banana, coconut sugar, almond milk, and vanilla until well-mixed.
- In a small bowl, whisk the oil, water, and baking powder until frothy. Add into the banana mixture and whisk until well combined.
- Add the dry ingredients to the banana mixture and whisk well. Pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10-20 minutes. Let cool completely in the pan.
- Slice gently (it's fragile) with a serrated knife.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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