Super Moist and Simple Vegan Banana Bread Recipe
This incredibly moist, gluten-free Vegan Banana Bread recipe is super simple to make and filled with the best sweet flavors! Made with ripe bananas, coconut sugar, almond flour, coconut oil, and dairy-free chocolate to create one of the best banana bread recipes you'll ever eat.
Prep Time5 minutes mins
Cook Time50 minutes mins
Resting Time10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: bread, Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Kosher, Vegan
Servings: 10 slices
Dry Ingredients
- 1 tablespoon flaxseed meal
- 1 ⅓ cup almond flour
- 1 ½ cups oat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- ½ cup vegan chocolate chips
Wet Ingredients
- 2 tablespoons water
- 2 medium bananas mashed
- ¼ cup coconut oil melted
- ⅓ cup almond milk or coconut milk
- ½ cup coconut sugar
- ¼ teaspoon orange peel extract or 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Preheat your oven to 350F and line a loaf pan with parchment paper. In a small bowl, whisk the flax with the water and allow it to sit for a bit.
In a large bowl, combine all dry ingredients except for the chocolate chips. In a medium bowl, whisk all wet ingredients, together with the flax egg.
Pour the wet over dry and stir to combine. Fold in the chocolate chips, then transfer the batter to the prepared pan.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Sprinkle chopped nuts into the batter and atop the bread. Some nut options include chopped pecans, walnuts, or almonds.
- Add blueberries or strawberries to this vegan banana bread to make a blueberry or strawberry banana bread recipe.
- Drizzle some peanut butter, almond butter, or cashew butter into the bread batter or just serve it with the bread.
- Instead of chocolate chips, you can chop up a dark chocolate bar.
- Omit the chocolate if you do not want any chocolate flavors.
- Store any leftovers in an airtight container at room temperature for up to one week. Freeze banana bread slices in a freezer-safe bag in the freezer for up to three months and allow to thaw in the refrigerator before reheating.
- Coconut sugar can be replaced with maple syrup or agave nectar.
Calories: 303kcal | Carbohydrates: 33g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 341mg | Potassium: 158mg | Fiber: 4g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 2mg