The Best Healthy Banana Bread (Vegan & Gluten-Free)

The Best Healthy Banana Bread (Vegan & Gluten-Free)

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A Wholesome Twist on a Classic Comfort Bake

Introduction

Meet the banana bread that loves you back — soft, sweet, and full of flavor, yet completely vegan, gluten-free, and naturally sweetened. This Healthy Banana Bread from Boo Boo’s Bakery proves that indulgence and wellness can live deliciously side by side.

Made with oat flour, coconut sugar, and maple syrup, every slice is moist and hearty with hints of cinnamon and nutmeg. It’s a wholesome loaf you’ll feel good about enjoying for breakfast, snacks, or dessert — no guilt, just pure cozy satisfaction.

Vegan banana bread breakfast spread with berries, banana slices, nut butter, and latte.

Why You’ll Love This Recipe

  • Vegan & gluten-free: Perfect for all diets without sacrificing flavor or texture.
  • Naturally sweetened: Made with ripe bananas, coconut sugar, and maple syrup.
  • Super moist: Coconut oil and non-dairy milk keep it tender and soft.
  • Healthy indulgence: Packed with fiber, whole grains, and warm spices.
  • Easy to make: No fancy tools — just one bowl and a loaf pan!

⏱️ Prep & Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 60–65 minutes
  • Total Time: About 1 hour 15 minutes
Sliced almond banana bread served with almond butter, milk, and fruit.

Ingredients

  • 3 ripe bananas (about 1½ cups mashed)
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons melted coconut oil
  • 2 cups oat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ⅓ cup vegan chocolate chips (plus more for topping)
  • ¼ cup chopped walnuts (optional)

Instructions

  1. Preheat oven:
    Preheat to 350°F (177°C). Line a 9×5-inch loaf pan with parchment paper for easy removal.
  2. Mix wet ingredients:
    In a large bowl, whisk together mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla, and apple cider vinegar until smooth.
  3. Add dry ingredients:
    Add oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined — do not overmix.
  4. Fold in extras:
    Gently fold in vegan chocolate chips and walnuts (if using).
  5. Bake:
    Pour the batter into the prepared pan, sprinkle with extra chocolate chips and nuts, and bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool & serve:
    Let cool in the pan for 15 minutes, then transfer to a wire rack. Slice only after fully cooled — patience pays off here!
Hands whisking mashed bananas and oats in a ceramic bowl surrounded by ingredients.

Serving Suggestions

  • Top with almond butter or vegan yogurt for a healthy breakfast.
  • Serve warm with a drizzle of maple syrup for dessert.
  • Pair with a matcha latte or oat milk cappuccino for the perfect cozy combo.

Storage & Freezing Tips

  • Store covered at room temperature for up to 3 days or refrigerate for 1 week.
  • Freeze slices individually for up to 3 months — thaw overnight or toast lightly to serve.

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