Low Fat Vegan Banana Bread

Low-fat Gluten-Free Banana Bread

This low-fat alternative has the same great taste without the extra calories.

Low-fat Gluten-Free Banana Bread

Healthy fats are crucial for so many of our body functions. For women specifically, healthy fats play a crucial role in our hormone and brain health. In fact, Omega-3 fats (or DHA) make up about 10% of our brain. The human body cannot make the polyunsaturated fats (Omega-3 and Omega-6) that we need for our brains, so we receive them from the food that we eat.

While women are pregnant or nursing, the DNA needed to create brain function is released from the fat cells they were stored in and given to the developing infant. I don’t have to vocalize why it is SO important for females to have a lot of healthy fats in their diet and a little extra on their body.

That being said, there are times when you want something lighter. This bread was created with those times in mind. The perfect banana bread that saves you a little bit of calories… so that you can be like me and promptly top it with some creamy cashew butter!

I hope you enjoy this bread as much as we did. If you do, please tag @ahealthyharmony #ahealthyharmony on Instagram so others can see your wonderful creations!

Low Fat Vegan PB Banana Bread

This low-fat alternative has the same great taste without the extra calories. 

Course Breakfast, Dessert, Snack
Keyword banana bread, low fat, peanut butter
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 12 servings
Calories 90 kcal
Author Kelly


  • 3 small Bananas 350g worth (if you'd like to add the banana on top, add another banana to the count!)
  • 2 tbsp Ground Flaxseed
  • 3 tbsp Water
  • 1/4 cup Unsweetened Almond Milk //alt use more water!
  • 1 tbsp Chosen Foods Avocado Oil
  • 1 1/2 tsp Vanilla Extract
  • 1 cup Chickpea Flour
  • 1/4 cup Powdered Peanut Butter
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/4 tsp Salt


  1. Preheat your oven to 350 degrees. Grease a 9x5 bread loaf with cooking spray and set aside.

  2. In a large bowl or standing mixture, whisk together the bananas and ground flaxseed until the bananas become slightly fluffy- about 2-3 minutes.

  3. Add the rest of the wet ingredients and whisk until combined.

  4. Next, add the rest of the ingredients and whisk until just combined- about 1-2 minutes.

  5. Pour the batter into your prepared baking dish (now would be the time to add the other banana on top if you choose) and pop it into your oven for 45-55 minutes. Mine took 50 minutes exactly.

  6. Once baked, let it sit for 15-20 minutes in the bread pan until slightly cooled. Take the loaf out of the pan and let cool completely on a cooling rack before slicing.



  1. Mae
    September 8, 2018

    Hey ,
    Using powdered peanut butter seem genius ! But what can I sub for chickpea flour , it’s hard for me to find that . Is gluten free all purpose ok ? Would it affects the flavour ?

    1. Kelly
      September 8, 2018

      I haven’t tested the recipe with a GF all purpose but I imagine it would turn out fine! You could also try Buckwheat flour 🙂

  2. Cindy
    October 14, 2018

    Hi! Can I substitute chickpea flour with coconut or almond flour?

    1. Kelly
      October 14, 2018

      Hi there! I would try oat flour first. Chickpea absorbs more than almond flour but way less than coconut flour. Almond flour also doesn’t rise as well. If you only have almond flour, I’d add in a tbsp of coconut flour as well!


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