This vegan gluten banana bread is so delicious, healthy, moist, satisfying and made with simple ingredients. It's the perfect breakfast or dessert recipe!
Fall is the perfect time of the year for baking, so I've been using my oven a lot lately to bake mostly sweet recipes, like this vegan gluten-free banana bread, which is on my top 5 sweet recipes at the moment because is so healthy, moist, satisfying and tastes like heaven.
We usually eat it for breakfast with some fresh fruit and a glass of oat milk, but we could also have it as a dessert or a snack because it's so delicious is hard to stop eating!
Walnuts take this banana bread to the next level and are so good for our bodies, but feel free to use any other nut or even some vegan chocolate chips instead. If you really love walnuts, add one cup instead of half a cup.
This recipe is also yeast and oil-free and made with natural ingredients that are easy to get. You really need to give it a try!
If you like our vegan gluten-free banana bread, check out these banana recipes: simple vegan chocolate chip muffins, raw vegan banana pudding, vegan gluten-free pancakes, simple vegan chocolate pudding and vegan gluten-free crepes (oil-free).
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Gluten Free Banana Bread
Ingredients
- 2 medium ripe bananas, 1 cup or 270 g mashed
- 1 cup light buckwheat flour
- 1 cup oat flour, gluten-free if needed
- 1 cup cane, coconut or brown sugar
- 1 teaspoon cinnamon powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup full fat coconut milk
- 1 flax egg
- ½ vanilla bean, scraped (optional)
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°F or 180ºC with an oven rack in the bottom third of the oven.
- Mash the bananas with a fork and set aside.
- Add the dry ingredients to a large mixing bowl (the light buckwheat flour, oat flour, sugar, cinnamon powder, baking soda and salt) and mix until well combined.
- Add the mashed bananas, coconut milk and flax egg to the bowl and mix again.
- Finally, add the vanilla seeds and chopped walnuts and stir until all the ingredients are well combined.
- Line a 9x5-inch (23x13 cm) loaf pan with parchment paper or grease it with some coconut oil. Add the batter to the pan and bake for 60 to 75 minutes (our banana bread was ready in 70 minutes). Stick a toothpick into the center of the loaf and if it comes out clean, the loaf is done. Cover the top with foil if the banana bread gets browned, but the middle isn't done.
- Let cool completely before cutting.
- Keep the banana bread in a sealed container at room temperature for several days.
Notes
- Feel free to use other flours or sweeteners. Add more or less if needed.
- This is an oil-free recipe, so full-fat coconut milk is an important ingredient. If you don't like it, use a nut milk instead and add some oil if needed.
Marisa says
Just made this with my 8 year old and we both absolutely love this recipe. Just fantastic!
Iosune says
Hi Marisa! Thanks 🙂 SO glad you liked it!
Elle says
This is one of the best banana bread recipies I've ever tried! I've never used buckwheat flour before so I wasn't sure what to expect but it worked perfectly. The bread has the most amazing light crust and soft center. Thank you so much for sharing this recipe!
Iosune says
Hi Ellen! I'm so happy to read that 🙂 Have a nice day!
Jwiltz says
Very, very yummy 😋 We had this for breakfast. Next time I think I will make them as muffins. Thanks for sharing ❤️
Iosune says
Hi Jwiltz! Thanks a lot 🙂 I've never made them as muffins, but I think it should work. Have a nice day!
Jenna says
Hi! This looks amazing, but I don’t have buckwheat flour. What should I use as a substitute?
Iosune says
Hi Jenna! Brown rice also works amazing, but you can use any flour you have on hand, just add more or less liquid if needed 🙂
Theresa says
This was SO GOOD! I've had 6 people try it so far and they all love it. I can't wait to make it again 🙂
The only thing I changed was adding dairy-free, gluten-free chocolate chips to the recipe (because I can't banana bread without it haha).
Thank you!
Iosune says
Hi Theresa! So glad you liked it 😀 Yes, chocolate chips are SO delicious, but I try to avoid refined sugar and oil. Have a nice day!
Sarah says
Any ideas as to why my attempt at this recipe ended up being chewy, I had to throw it out!
I can't have sugar in my diet so I substituted the brown sugar for stevia.
I also substituted the flours for a gluten free self raising flour as I have issues with the others but I still added the baking powder.
Thank you 🙂
Iosune says
Hi Sarah! You need to follow the recipe, use sugar and the flours I used or similar ones if you want the recipe to work 🙂
Helen says
This banana bread looks beautiful. Unfortunately, I cannot persuade myself to make it because the sugar content is far higher than any healthy banana bread I’ve ever made.
I am wondering if you have any advice on how to cut this down, or even eliminate the sugar completely. I am happy with a little and happy to boost sweetness by adding other calorie reduced sweeteners, or adding , say, chopped dates to the batter.
I am aware that cutting sugar can spoil the texture completely in some recipes.
Thank you!
Helen
Iosune says
Hi Helen! I think my banana bread is healthy because is not made with refined sugar, but you could add any sweetener you like. Have a nice day!
Helen says
Thank you. But I’m a bit confused as I’ve always learnt that cutting out sugar or replacing it for an alternative sweetener affected far more than just the sweetness of baked goods, and could impact drastically on the structure and texture. Are you saying that, in this case, using your above recipe, minus up to a whole cup of sugar would still work out fine ? (but minus the sweetness of course).
Thank you very much
Helenx
Iosune says
Hi Helen! I think you should add more flour or maybe less milk. I haven't tried it the recipe without sugar myself, so I'm not sure...
Debra says
Thank you for this easy recipe that uses only baking soda. Hard to find recipes that don't use both baking soda and baking powder which I don't use because it contains aluminum. and modifying these recipes, accordingly, are often epic fails. Best of all, this banana bread is delicious! Much appreciated.
Iosune says
Hi Debra! Baking soda works great and it's much healthier 🙂 So glad you liked the bread!
parth rathod says
I think this bread goes perfectly with coffee or milk eh?
good one
thank you for sharing
Iosune says
Hi Parth! Yes, you're right 🙂 Have a nice day!
Daniela says
Please, i cannot have coconut now. So could i use walnut milk instead? And how much
Oil do i use? Many thanks for your recipes. Wonderful!
Iosune says
Hi Daniela! I would use any nut milk and no oil and if it's too dry, I would add 1/4 cup oil and 1/2 cup milk 🙂