Classic Vegan Banana Bread


Made with simple and wholesome ingredients, this Classic Vegan Banana Bread has all the traditional flavor you love without any gluten or dairy. Make it ahead of time for an allergy-friendly breakfast or snack the whole family will enjoy!

Everything You Love About Banana Bread…Only Better!

Okay, I admit, my love affair with banana bread has been an ongoing obsession for, like, years. I have no shame, though. With recipes like my Low Fat Vegan Banana Bread, Honey PB Banana Bread, Paleo Mexican Hot Chocolate Banana Bread, and more, you would think I would be done making banana bread variations, but NOPE! Just when you think I’ve done it all, here I am with yet another recipe. Can’t stop, won’t stop. Sorry not sorry. 

Afterall, you can’t tell me you have no place in your life for another banana bread recipe. I mean, it’s a classic for a reason! Not only is it delicious in any form, I’m willing to bet you have a bunch of bananas rotting on your counter just waiting to be used. So, before you throw them away, why not get baking?

I promise, this recipe is super painless. In fact, it can be made in just 1 bowl and takes no time at all! Plus, it fills your home up with a delicious aroma better than any candle I’ve ever tried. Not to mention, you’re left with the perfect easy breakfast or quick afternoon snack to enjoy throughout the week. To me, life doesn’t get any better than that, especially when the recipe is dairy-free, gluten-free, and vegan to fit all my dietary needs. 

So, what are you waiting for? Let’s get in the kitchen! 

Ingredients for Vegan Gluten-Free Banana Bread & Easy Alternatives

Obviously, we can’t bake without the right ingredients. To keep things easy, I’ve tried to keep the ingredient list as minimal as possible. However, because I’m so nice, I’m also providing alternatives so hopefully you have the main ingredients listed below on hand and ready to go! 

  • Flax Eggs – To make flax eggs, combine ground flaxseeds with water. Or, if you aren’t following a Vegan diet, feel free to use regular eggs instead.
  • Bananas – For the best results, I recommend using medium-sized spotty bananas. The more spots they have, the sweeter they will taste. Plus, they’ll be softer and easier to incorporate into your bread.
  • Cashew Butter – I like to use cashew butter for the healthy fats and neutral flavor. You can use any nut butter you prefer, but if you opt for peanut or almond butter, you will be able to taste it in the bread! Or, feel free to swap out the nut butter for melted coconut oil instead.
  • Milk – To keep this recipe vegan, I used plant-based milk, but water would work as well. Or, if you consume dairy, use regular milk insead. 

*Pro-Tip: If you’ve got the time, you can even make your own nut milk by blending 1 tablespoon of nut butter with 1 cup of water!

  • Almond Extract – Almond extract adds a nice nutty flavor to this vegan banana bread recipe, but vanilla extract can be used in its place. If you’re feeling adventurous, you could also try adding orange or maple extract instead! 
  • Coconut Sugar – Coconut sugar is optional depending on how sweet you like your bread and how ripe your bananas are, but any sugar you have on hand will work. Just be sure not to use a liquid sweetener as it will throw off the ratio of liquids and dry ingredients, and your bread may not turn out successfully.
  • Oat Flour – Using oat flour is a guaranteed way to keep this banana bread recipe gluten-free. I have not tested any other flour types, but they should work as long as proper conversions are followed. This article might help with any conversions you might need. 

Optional Add-Ins

You can never have too much flavor in a gluten-free banana bread, am I right? Of course, the simplicity of the loaf is incredible on its own, but if you want to get a little crazy in the kitchen try adding some fun add-ins! A few of my favorite options are listed below. 

  • Nuts – Tossing in chopped or crushed nuts of any kind is a great way to add healthy fats, texture, and flavor to your banana bread. Any nuts you like will work, but I recommend pecans or walnuts!
  • Coconut Flakes – Switch this classic recipe up a bit with a bit of a tropical twist when you add in coconut flakes! They incorporate a fun texture and sweet taste.
  • Fresh Fruit – You can never have too much fruit! Try creating a nutritious flavor combo by incorporating fresh fruit such as blueberries and strawberries into your batter.
  • Jam – Incorporating jam into the batter is an easy way to add a unique flavor and beautiful color into your loaf. Or, spread your favorite flavor on top before serving!
  • Nut Butter Swirls – If you want to add a pretty swirl to your banana bread loaf, add half the batter to your pan, use a knife to swirl in some nut butter, and add the 2nd half of the batter before baking. Then, slice into a gorgeous marbled vegan banana bread!
  • Chocolate Chips – If you want to treat yourself, I highly recommend using chocolate chips in this recipe.
  • Protein Powder – To make this recipe super filling, try adding a scoop of protein powder. I use Nuzest (code: thekellykathleen), but any fairly neutral flavor will work. Just be sure to replace ½ of the oat flour with ¼ cup of protein! 

How to Make the Best Ever Banana Bread

To make this vegan banana bread recipe, you’ll first need to create the flax eggs by combining the flaxseeds and water in a bowl and letting it sit for 5-10 minutes. 

Once the flax eggs have become gooey and egg-like, add the bananas to the same bowl, and mix the ingredients together until the bananas are well mashed. 

Next, add in the cashew butter, milk, almond extract, and sugar, and whisk the mixture until well-combined before adding the remaining ingredients. Then, stir until the final ingredients are just-combined. You do not want to overmix your banana bread! 

To finish, pour the batter into a prepared bread pan, and let it bake for roughly 65 minutes or until a toothpick can be inserted and comes out clean. If you prefer, you could also use a muffin tin, but the cooking time will likely need to be adjusted. 

I know it’s super hard, but be sure to let the bread cool for about 10 minutes before removing it from the baking pan and letting it cool on a drying rack! 

How to Store 

Contrary to popular belief, you do not need to store your banana bread in the refrigerator. You absolutely can if you want to, but it will keep just fine stored in an airtight container on the counter for 3-4 days. 

There ya have it, friends. The best ever vegan and gluten-free banana bread recipe! I hope you love it. Let me know what your favorite add-ins are in the comments below! 

More banana bread recipes you’ll love! 

Classic Vegan Banana Bread

Made with simple and wholesome ingredients, this Classic Vegan Banana Bread has all the traditional flavor you love without any gluten or dairy. Make it ahead of time for an allergy-friendly breakfast or snack the whole family will enjoy!

Course Breakfast, Snack
Keyword gluten free, vegan
Prep Time 5 minutes
Cook Time 55 minutes
Servings 8


  • 2 flax eggs 2 tbsp ground flaxseed + 5 tbsp water
  • 4 medium spotty bananas 400g
  • 1/4 cup coconut oil melted
  • 1/2 cup plant-based milk
  • 1/2 tsp almond extract
  • 1/4 cup coconut sugar *optional
  • 2 1/2 cups oat flour 300g
  • 1 tsp ground cinnamon
  • 1 tsp maca powder *optional
  • 1/4 tsp cardamom
  • 2 tsp baking powder
  • 1/2 baking soda
  • 1/2 salt
  • 1/2 cup chopped walnuts *optional


  1. Preheat your oven to 350 degrees F and line a bread pan with parchment paper then set it aside.
  2. In a large mixing bowl or the bowl of your electric mixer, stir together the ingredients for your flax eggs. Let the mixture sit for 5-10 minutes while you’re gathering your other ingredients.
  3. Once the flax egg has become egg-like (gooey), add your bananas into the same bowl and turn you mixture on medium low speed until the bananas are all mashed.
  4. Add in the melted coconut oil, plant-based milk, almond extract and sugar *if using. Whisk the mixture until it is well combined.
  5. Next you’ll add in the remaining ingredients and stir until it’s just combined.
  6. Pour the batter into your prepared bread pan and bake for about 55 minutes or until a toothpick is inserted and comes out clean.
  7. Let the bread cool just slightly (about 10 minutes) before removing it from the pan and letting it cool completely on a cooling wrack.

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