Moist, naturally sweet, and packed with walnuts—this easy vegan and gluten-free banana bread is a wholesome treat perfect for breakfast or snacking.
I’ve made a lot of banana bread over the years, but this vegan and gluten-free version has become my absolute favorite. It’s moist, naturally sweet, and has just the right amount of crunch from the walnuts. I love how simple it is to whip up with pantry staples, and it’s a comforting treat I can feel good about enjoying any time of day.
Why You’ll Love This Banana Bread
- Vegan & Gluten-Free – Perfect for those with dietary restrictions without compromising on taste.
- Naturally Sweetened – Made with ripe bananas and maple syrup for a wholesome sweetness.
- Moist & Fluffy – The texture is soft and tender with just the right amount of density.
- Easy to Make – Comes together in one bowl with simple, pantry-friendly ingredients.
- Nutty & Satisfying – Crunchy walnuts add richness, protein, and a delicious contrast in texture.
Vegan & Gluten-Free Banana Walnut Bread
Ingredients
- 3 ripe bananas, mashed (about 1 ½ cups)
- 1/3 cup maple syrup (or agave)
- 1/4 cup melted coconut oil (or any neutral oil)
- 1/4 cup plant-based milk (almond, oat, or soy)
- 1 tsp vanilla extract
- 1 ½ cups gluten-free oat flour (or store-bought GF flour blend)
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas, then mix in maple syrup, coconut oil, plant milk, and vanilla.
- In another bowl, whisk together oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients and stir until just mixed. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Top with extra walnuts if desired.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
Use very ripe bananas – The spottier, the better! They add natural sweetness and moisture.
Don’t overmix the batter – Stir just until combined to keep the bread tender and fluffy.
Let it cool completely – Gluten-free bread firms up as it cools, so resist slicing too soon.
Toast your walnuts – Lightly toasting the walnuts before mixing them in adds extra flavor and crunch.
Customize it – Add vegan chocolate chips, a swirl of nut butter, or a sprinkle of cinnamon sugar on top for a twist.
Vegan Gluten-free Banana Bread
Ingredients
- 3 ripe bananas mashed (about 1 ½ cups)
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
- 1/4 cup plant-based milk
- 1 tsp vanilla extract
- 1 ½ cups gluten-free oat flour (or store-bought GF flour blend)
- 1/2 cup almond flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it.
- In a large bowl, mash the bananas, then mix in maple syrup, coconut oil, plant milk, and vanilla.
- In another bowl, whisk together oat flour, almond flour, baking soda, baking powder, cinnamon, and salt.
- Combine wet and dry ingredients and stir until just mixed. Fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan. Top with extra walnuts if desired.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.