This Gluten-Free Vegan Banana Bread is soft, moist and naturally sweet, so it’s perfect for any time of day. In fact, it’s the kind of loaf that makes the whole kitchen smell cozy while it bakes. Whether you avoid gluten or you simply love a classic banana bread, this recipe is sure to become a favourite.
A wholesome recipe with natural ingredients
I love challenging myself to create baked goods that are both delicious and nourishing and this banana bread is a perfect example. To begin with, ripe bananas act as the sole sweetener and main flavour carrier. In addition, instead of oil or butter, I use creamy peanut butter as a fat substitute. Finally, gluten-free oat flour brings everything together for the perfect texture. That’s why I’m so excited for you to try this recipe!
Main ingredients for this vegan banana bread
Here’s what you’ll need for this vegan banana bread. First off, I never buy oat flour, I just blend up oats in my blender for a simple, homemade version. If you don’t need it to be gluten-free, regular all-purpose or spelt flour works just as well with no other changes. Peanut butter adds richness but almond butter is a nice swap too. The rest is straightforward: ripe bananas, walnuts, chocolate chips and a few baking staples.
- Bananas (duhh)
- Walnuts
- Apple Sauce
- Flour (I used oat flour)
- Chocolate Chips
- Milk (I used soy milk)
- Baking Powder
- Apple Cider Vinegar
- Cinnamon & Vanilla
- Peanut Butter
Origins of banana bread
Banana bread as we know it was first baked in the United States in the 1930s. Bananas had only become widely available a few decades earlier and with the rise of baking soda and baking powder, quick breads suddenly became easier to make at home. What started as a practical way to use up overripe bananas turned into a timeless classic that still fills kitchens with its sweet, comforting aroma today. I can relate, because I once found myself with a bunch of old bananas and decided to give banana bread a try. Ever since then, it’s been one of my favourite bakes. It’s so tasty and just perfect for an afternoon snack with a cup of coffee or cocoa.
What are the best tips for preventing gluten-free banana bread from being dense?
To prevent gluten-free banana bread from being dense, you can consider these tips:
- Incorporate Baking Powder or Soda: Ensure the recipe includes sufficient leavening agents to help the bread rise properly.
- Mix Ingredients Well: Thoroughly mix the batter, but avoid over-mixing to prevent density.
- Use Ripe Bananas: Ripe bananas enhance natural sweetness and moisture, improving the overall texture.
- Check Baking Time: Bake at the correct temperature and avoid overbaking to prevent drying out.
- Let It Cool Completely: Allow the bread to cool in the pan to set properly before slicing.
- Use soy if you can: Soy milk and yoghurt are ideal for substituting eggs in baking because soy’s high protein helps bind ingredients and maintain moisture, resulting in light and well-structured baked goods.
What can I use instead of soy?
If you need a soy substitute in vegan baked goods, try almond milk and yoghurt instead. These alternatives provide similar moisture and texture. For binding, use flaxseed meal or chia seeds mixed with water. 2 tbsp of flaxseed or chia ‘eggs’ should suffice, especially since there is apple sauce included too. These options are perfect for those with soy allergies or sensitivities.
What can I use as a substitute for eggs in gluten-free vegan banana bread?
For substituting eggs in gluten-free banana bread, I use applesauce. It adds moisture and binds ingredients effectively. Applesauce also keeps the bread tender. A classic alternative are mashed bananas, which is a crucial base ingredient for a banana bread anyway. Lastly, other good alternatives include flaxseed meal or chia seeds mixed with water. These options help maintain the right texture and flavour in your banana bread.
Help! I can’t get my hands at apple sauce
No worries, you could either make it yourself, I will shared a recipe for that soon. You could add more soy milk instead of the apple sauce mixed with 1 tbsp of lemon juice or apple vinegar, which will create a lovely homemade buttermilk like substitute. The acid from the lemon juice curdles the soy milk, mimicking the tangy flavour and texture of buttermilk. This mixture works really well in vegan baking!
Best Vegan Banana Bread – so easy, healthy and gluten free
Ingredients
- 80 grams/ 3/4 cup walnuts
- 140 grams/ 2/3 cup soy milk
- 150 grams/ 2/3 cup apple sauce
- 100 grams/ 1/3 cup soy yoghurt
- 300 grams/ 3 1/3 cups oats
- 75 grams/ 1/3 cup peanut butter
- 2-3 bananas the third is optional for decoration
- 60 grams/ 1/3 cup chocolate chips optional but recommended
- pinch of salt
- 1 tsp cinnamon
- 1/2 tsp vanilla or tonka
- 1 tbsp apple vinegar or lemon juice
Instructions
- Preheat the oven to 180°C (350°F). Then start off by creating the vegan buttermilk. To do this you have to mix the soy milk with lemon juice/apple vinegar and let it sit for a few minutes to thicken and curdle.
- Next, you add the salt, cinnamon and vanilla to the mixture.
- Move on to mashing the two ripe bananas until smooth.
- Then, you add the oat flour, soy yoghurt, apple sauce and bananas and mix it all together. Don't overdo it though, so not to make the bread dense.
- Lastly, chop the walnuts coarsely or finely, depending on your preference, I personally prefer bigger chunks. Add those as well as the chocolate chips into the dough, mix carefully, just to incorporate them shortly into the dough.
- Now prepare your loaf pan by greasing it or lining it with parchment paper. Transfer the batter to the prepared loaf pan. Decorate it if you like, I halved a banana and put it on top as well as I sprinkled some chocolate chips as well as a few walnuts on top. Cook for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once it has completely cooled, transfer it to a serving plate and enjoy your fresh, homemade banana bread!
How do I store my vegan banana bread to keep it fresh?
To keep your vegan banana bread fresh, store it in an airtight container in your fridge for up to three days. Try to not cut it before you store it, as that would cause it dry out a bit. For longer freshness, pop it in the freezer. Just wrap it tightly in plastic wrap or foil first or use a plastic free container suitable for the freezer. When you’re ready to enjoy, thaw it at room temperature or reheat it in the oven. This way, your banana bread will stay delicious and moist!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 If you enjoyed this gluten-free treat, make sure to check out these delicious gluten-free pumpkin muffins next.
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