Easy Vegan Gluten Free Banana Bread

Here is my favorite vegan gluten-free banana bread recipe, with a flax egg for binding, almond butter for moisture, and a mix of almond meal, gluten-free flour, and oats for the perfect texture.

This banana bread has become my go-to recipe whenever I have overripe bananas sitting on the counter. I love that it’s naturally sweetened with coconut sugar and maple syrup, and the walnuts add a nice crunch. Plus, no one can ever tell it’s vegan and gluten-free!

What Kind of Bananas Should I Use?

The riper your bananas, the better your banana bread will turn out. Look for bananas that are heavily spotted or even completely brown – they might not look pretty, but they’re perfect for baking. At this stage, the starches have converted to sugar, which means your bread will be naturally sweeter and more flavorful. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two, or if you’re in a rush, bake them in their peels at 300°F for about 15 minutes until they’re soft and darkened.

Options for Substitutions

This banana bread is pretty forgiving when it comes to swaps, so here are some options:

• Flax egg: If you’re not vegan, you can use 1 regular egg instead. For another vegan option, try a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water, let sit for 5 minutes).
• Almond butter: Any nut or seed butter works here – try peanut butter, cashew butter, or sunflower seed butter if you have nut allergies. Just keep in mind sunflower seed butter might turn the bread slightly green due to a reaction with baking powder, but it’s totally safe to eat.
• Avocado oil: Swap this with melted coconut oil, vegetable oil, or any neutral-flavored oil you have on hand.
• Coconut sugar: Brown sugar or regular granulated sugar work just fine here. The flavor will be slightly different but still tasty.
• Almond milk: Any plant-based milk works – oat, soy, coconut, or cashew milk are all good choices.
• Almond meal: You can replace this with more of your gluten-free flour blend, though the texture will be slightly less moist. For a nut-free version, try sunflower seed meal.
• Gluten-free flour blend: This is pretty essential for keeping the bread gluten-free, so stick with a good quality blend. Don’t substitute with regular all-purpose flour if you need it to stay gluten-free.
• Walnuts: Feel free to use pecans, chocolate chips, or leave them out completely if you prefer plain banana bread.

Watch Out for These Mistakes While Baking

The biggest mistake with vegan banana bread is overbaking, which happens easily since there are no eggs to keep it moist – start checking at the 55-minute mark by inserting a toothpick into the center, and pull it out when just a few crumbs cling to it rather than waiting for it to come out completely clean.

Another common error is skipping the flax egg resting time, as those 5 minutes are crucial for the mixture to thicken and bind properly, giving your bread the structure it needs to hold together.

Make sure your bananas are truly ripe with plenty of brown spots, because underripe bananas won’t mash well and will leave your bread lacking in sweetness and moisture.

Finally, resist the urge to slice into the bread right away – letting it cool completely helps it firm up and prevents it from crumbling into pieces when you cut it.

What to Serve With Banana Bread?

Banana bread is perfect for breakfast or an afternoon snack, and I love serving it with a hot cup of coffee or tea. You can spread a little almond butter or peanut butter on a warm slice for extra protein, or keep it simple with a pat of vegan butter that melts right into the bread. For a more filling breakfast, pair it with some fresh fruit like berries or sliced strawberries, and maybe a side of scrambled tofu or your favorite plant-based yogurt. If you’re feeling indulgent, a drizzle of maple syrup or a sprinkle of extra chopped walnuts on top makes it feel like a real treat.

Storage Instructions

Store: This banana bread stays moist for days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. It’ll keep for about 3-4 days on the counter, or you can refrigerate it for up to a week if your kitchen is warm.

Freeze: Banana bread is one of those things that freezes incredibly well. Wrap individual slices in plastic wrap, then put them all in a freezer bag for up to 3 months. This way you can grab a slice whenever you need a quick breakfast or snack.

Enjoy: Let frozen slices thaw at room temperature for about 30 minutes, or pop them in the toaster straight from the freezer for a warm treat. I love mine slightly warmed with a little extra almond butter spread on top!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2450-2650
• Protein: 40-50 g
• Fat: 105-115 g
• Carbohydrates: 350-380 g

Ingredients

For the flax egg:

• 1.5 tbsp flaxseed meal (I use Bob’s Red Mill for best binding)
• 3 tbsp water

For the batter:

• 3 bananas (mashed until mostly smooth with some small chunks)
• 1/4 cup almond butter (I prefer Barney Butter for a creamy consistency)
• 3 tbsp avocado oil
• 1/3 cup coconut sugar
• 4 tbsp maple syrup
• 3/4 tsp salt
• 3/4 cup almond milk (room temperature to prevent oil from seizing)
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1 3/4 cup almond meal
• 1 1/4 cup flour blend (I always use King Arthur Measure for Measure)
• 1 1/3 cup oats
• 1/2 cup walnuts (roughly chopped into 1/4-inch pieces for crunch)

Step 1: Prepare the Flax Egg and Preheat

• 1.5 tbsp flaxseed meal
• 3 tbsp water

Heat your oven to 350°F and grease a 9×5 inch loaf pan or similar size with oil or cooking spray.

While the oven preheats, whisk together the flaxseed meal and water in a small bowl until combined, then set aside for 5 minutes to thicken—this creates the binding agent that holds the bread together in place of eggs.

I like using Bob’s Red Mill flaxseed meal because it hydrates evenly and creates a more stable batter.

Step 2: Build the Wet Ingredient Base

• 3 bananas
• flax egg mixture from Step 1
• 1/4 cup almond butter
• 3 tbsp avocado oil
• 1/3 cup coconut sugar
• 4 tbsp maple syrup
• 3/4 tsp salt
• 3/4 cup almond milk

Add the mashed bananas to the flax egg mixture and stir until well combined.

Pour in the almond butter, avocado oil, coconut sugar, maple syrup, and salt, then whisk vigorously for about 1 minute until the mixture is smooth and the sugar is mostly dissolved.

The bananas and sweeteners should be fully incorporated to ensure even distribution throughout the bread.

Pour in the room-temperature almond milk last and whisk until everything is well combined—using almond milk at room temperature prevents the oil from seizing and creating a separated or lumpy batter.

Step 3: Combine Dry Ingredients and Mix Together

• wet ingredient base from Step 2
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1 3/4 cup almond meal
• 1 1/4 cup gluten-free flour blend
• 1 1/3 cup oats
• 1/4 cup walnuts

In a separate bowl, whisk together the baking powder, ground cinnamon, almond meal, gluten-free flour blend, and oats until evenly distributed.

I always use King Arthur Measure for Measure flour blend because it has the right ratio of starches and binders that work perfectly with gluten-free baking.

Gently fold the dry ingredient mixture into the wet ingredients from Step 2 using a spatula, stirring until just combined—don’t overmix, as this can make the bread dense.

Fold in half of the chopped walnuts into the batter, reserving the remaining half for topping.

Step 4: Pour, Top, and Bake

• batter from Step 3
• 1/4 cup walnuts

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Scatter the reserved walnuts evenly over the surface of the batter to create a crunchy top layer.

Bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The top should be golden brown and the bread should spring back slightly when gently pressed.

Step 5: Cool and Finish

Remove the bread from the oven and let it cool in the pan for 10 minutes—this resting time allows the crumb structure to set so it won’t fall apart when you turn it out.

Run a thin knife around the edges to loosen it from the pan, then turn the bread out onto a wire cooling rack to cool completely before slicing.

This prevents condensation from making the bottom soggy.

Easy Vegan Gluten Free Banana Bread

Delicious Easy Vegan Gluten Free Banana Bread recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 9 slices

Calories 2550 kcal

Ingredients

  

For the flax egg::

• 1.5 tbsp flaxseed meal (I use Bob's Red Mill for best binding)
• 3 tbsp water

For the batter::

• 3 bananas (mashed until mostly smooth with some small chunks)
• 1/4 cup almond butter (I prefer Barney Butter for a creamy consistency)
• 3 tbsp avocado oil
• 1/3 cup coconut sugar
• 4 tbsp maple syrup
• 3/4 tsp salt
• 3/4 cup almond milk (room temperature to prevent oil from seizing)
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1 3/4 cup almond meal
• 1 1/4 cup flour blend (I always use King Arthur Measure for Measure)
• 1 1/3 cup oats
• 1/2 cup walnuts (roughly chopped into 1/4-inch pieces for crunch)

Instructions

 

• Heat your oven to 350°F and grease a 9x5 inch loaf pan or similar size with oil or cooking spray. While the oven preheats, whisk together the flaxseed meal and water in a small bowl until combined, then set aside for 5 minutes to thicken—this creates the binding agent that holds the bread together in place of eggs. I like using Bob's Red Mill flaxseed meal because it hydrates evenly and creates a more stable batter.
• Add the mashed bananas to the flax egg mixture and stir until well combined. Pour in the almond butter, avocado oil, coconut sugar, maple syrup, and salt, then whisk vigorously for about 1 minute until the mixture is smooth and the sugar is mostly dissolved. The bananas and sweeteners should be fully incorporated to ensure even distribution throughout the bread. Pour in the room-temperature almond milk last and whisk until everything is well combined—using almond milk at room temperature prevents the oil from seizing and creating a separated or lumpy batter.
• In a separate bowl, whisk together the baking powder, ground cinnamon, almond meal, gluten-free flour blend, and oats until evenly distributed. I always use King Arthur Measure for Measure flour blend because it has the right ratio of starches and binders that work perfectly with gluten-free baking. Gently fold the dry ingredient mixture into the wet ingredients from Step 2 using a spatula, stirring until just combined—don't overmix, as this can make the bread dense. Fold in half of the chopped walnuts into the batter, reserving the remaining half for topping.
• Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Scatter the reserved walnuts evenly over the surface of the batter to create a crunchy top layer. Bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be golden brown and the bread should spring back slightly when gently pressed.
• Remove the bread from the oven and let it cool in the pan for 10 minutes—this resting time allows the crumb structure to set so it won't fall apart when you turn it out. Run a thin knife around the edges to loosen it from the pan, then turn the bread out onto a wire cooling rack to cool completely before slicing. This prevents condensation from making the bottom soggy.