Vegan Banana Bread – Paleo

This Vegan Banana Bread is soft, moist, delicious and so easy to make in one bowl with 3 bananas and simple pantry ingredients! This healthy banana bread recipe is also gluten free, paleo-friendly and comes together without a mixer! 

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VEGAN BANANA BREAD

Looking for the best banana bread recipe now that you’ve got lots of spotty bananas? This is our very favorite banana bread recipe that we always turn to whenever we have leftover bananas to use up and don’t have any eggs. For a classic banana bread that uses eggs, we love this Paleo Banana Bread  or Strawberry Banana Bread recipe.

This vegan banana bread bakes up soft, delicious and I love that it comes together in just one bowl with no mixer. Plus it’s freezer friendly and uses just a handful of simple and easy to find pantry ingredients so you can bet that this gluten free banana bread is on constant rotation. Bake a double loaf on your Sunday meal prep and keep it on hand to enjoy throughout the week.

INGREDIENTS YOU NEED FOR GLUTEN FREE BANANA BREAD

The great thing about this easy gluten free banana bread is that you likely have all the key ingredients already have at home. So it’s the perfect quick bread recipe to make when you want something quick and easy.

Besides a large mixing bowl, an 8×4 loaf pan and a fork, you’re going to need:

WET INGREDIENTS:

Ground flaxseeds: Gives structure to the banana bread. To make flax eggs, simply mix 3 Tablespoons flaxseeds with almond milk and allow to sit for 5 minutes or until thickened. You can also sub with chia eggs if you don’t have flaxseeds.

Almond Milk: we prefer to use unsweetened almond milk (either Malk Organics or Elmhurst) but any plant based / dairy-free milk will work.

Spotty bananas – make sure you use bananas that are extra ripe – the spottier and more brown, the better. They are the secret to making the best vegan banana bread!

Melted and cooled organic refined coconut oil: we are calling for refined coconut oil in this recipe so there is no trace of any coconut flavor for those that do not like it. If you don’t mind the taste of coconut, feel free to use unrefined coconut oil or sub with another neutral tasting oil of your choice. If not vegan, then you can also use melted butter or ghee

Almond Butter: be sure to use drippy (and not from the bottom of the jar) unsalted almond butter. You can also sub with any nut or seed butter you like or have on hand. Cashew butter or peanut butter (if not paleo) would be a delicious alternative.

Pure Maple Syrup: this healthy banana bread recipe only calls for 1/3 cup of liquid sweetener. If you don’t have maple syrup, you can also try using coconut sugar, Lakanto Pure Maple Syrup, honey (if not vegan) OR organic agave syrup.

Vanilla extract: adds flavor and makes the banana bread delicious.

DRY INGREDIENTS:

Superfine almond flour and coconut flour: this gluten free flour blend is my favorite grain-free paleo mix to replace all purpose flour, whole wheat flour and spelt flour that classic banana bread recipes call for.

Gluten free Baking Powder: is the leavener we use to help this paleo banana bread rise.

Ground cinnamon and fine sea salt: help add flavor and balance out the sweetness.

• Add-ins: this banana bread is delicious as is but you can also add chocolate chips, chopped walnuts, chopped pecans or anything else you like.

HOW TO MAKE VEGAN BANANA BREAD:

Making this one bowl banana bread couldn’t be more simple.

1. Preheat oven to 350F. Line an 8×4 loaf pan with parchment paper, leaving a slight overhang for easier removal.
2. Make the flax eggs by adding the flaxseeds and almond milk to a large mixing bowl and allow to sit for 5 minutes, or until thickened up. Add spotty bananas and use a fork or potato masher to mash well.
3. Add the wet ingredients: coconut oil, almond butter, maple syrup and vanilla and mix well.
4. Slowly add the dry ingredients: place a large mesh sieve to the top of the bowl and sift in the almond flour, coconut flour, baking powder, cinnamon and salt. Mix until just combined. Do not overmix. The batter will be slightly thick with a few lumps.
5. Transfer the batter prepared loaf pan. Top with preferred mix-ins or slices of bananas and bake for 50-55 minutes, or until toothpick comes out clean.
6. Remove pan from oven and allow the banana bread to cool for at least 30 minutes, before slicing.

HOW TO STORE VEGAN BANANA BREAD:

You can store banana bread on the counter at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together.

SO HOW DO YOU FREEZE GLUTEN FREE BANANA BREAD

Freezing banana bread is super simple.

1. Allow your baked banana bread to cool completely.
2. Wrap the loaf or individual slices tightly in layers of plastic wrap or aluminum foil.
3. Place the tightly wrapped banana bread in a large freezer-friendly storage bag or reusable container.
4. Write the date on the bag and you can store in the freezer for up to 3 months.
5. Thaw in the refrigerator or at room temperature. I like to heat mine in the microwave for a few seconds and add a smear of nut butter for breakfast or a quick snack.

VARIATIONS:

The best part about this recipe is how versatile it is.

• Add-ins: you can add your favorite chopped nuts, chocolate chips, chopped dark chocolate, or chopped fresh / frozen fruit or dried fruit
• If you prefer to make vegan banana bread with no oil you can substitute the coconut oil with applesauce
• Not vegan? Swap out the flax eggs with eggs instead for a Classic Gluten Free Banana Bread

CAN I MAKE BANANA BREAD MUFFINS WITH THIS RECIPE?

Yes! This banana bread recipe works well as muffins too! Instead of pouring the batter into a loaf pan, simply divide the batter into parchment lined muffin tin instead.

Fill each cup 3/4 of the way full and bake at 350F degrees for 17-21 minutes, or until a toothpick comes out clean.

More banana recipes you might like:

• Banana Oatmeal
• Easy Banana Nut Breakfast Cookies
• Gluten Free Banana Nut Granola 
• No Bake Banana Energy Bites

5 from 9 votes

Print

Vegan Banana Bread

Prep Time

10 mins

Cook Time

55 mins

 

This Vegan Banana Bread is soft, moist, delicious and so easy to make in one bowl with 3 bananas and simple pantry ingredients! This healthy banana bread recipe is also gluten free, paleo-friendly and comes together without a mixer! 

Course: Breakfast, Snack

Cuisine: American

Keyword: banana bread oatmeal, best banana bread recipe, gluten free banana bread, paleo banana bread, vegan banana bread

Servings: 8 slices

Calories: 302 kcal

Author: Kelly

Ingredients

• 3 Tablespoons ground flaxseeds
• 6 Tablespoons unsweetened almond milk
• 1 1/3 cup well ripened spotty bananas , about 3 bananas
• 3 Tablespoons organic refined coconut oil melted and cooled
• 1/3 cup unsalted almond butter , be sure to use drippy and not from the bottom of the jar
• 1/3 cup pure maple syrup OR Lakanto sugar free maple syrup
• 2 tsps vanilla
• 1 1/2 cups superfine blanched almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt

Optional add-ins:

• vegan chocolate chips or chopped chocolate
• chopped nuts

Instructions

1. Preheat oven to 350F. Line an 8×4 loaf pan with parchment paper, leaving a slight overhang for easier removal.
2. Make the flax eggs by adding the chia seeds and almond milk to a large mixing bowl and allow to sit for 5 minutes, or until thickened up. Add spotty bananas and use a fork or potato masher to mash well.
3. Add the wet ingredients: coconut oil, almond butter, maple syrup and vanilla and mix well.
4. Slowly add the dry ingredients: place a large mesh sieve to the top of the bowl and sift in the almond flour, coconut flour, baking powder, cinnamon and salt. Mix until just combined. Do not overmix. The batter will be slightly thick with a few lumps.
5. Transfer the batter prepared loaf pan. Top with preferred mix-ins or slices of bananas and bake for 50-55 minutes, or until toothpick comes out clean.
6. Remove pan from oven and allow the banana bread to cool for at least 30 minutes, before slicing.

Recipe Video

Nutrition Facts

Vegan Banana Bread

Amount Per Serving (1 slice)

Calories 302 Calories from Fat 189

% Daily Value*

Fat 21g32%

Sodium 43mg2%

Potassium 315mg9%

Carbohydrates 18g6%

Fiber 6g24%

Sugar 6g7%

Protein 8g16%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.