Fool-Proof GF Vegan Banana Bread

By Ashley | Breakfast

Jul 22

I posted this Cinnamon Cold Brew Banana Bread in the Fall, but can we ever have too many nana bread recipes??

We cannot.

Especially when they are fast, easy, healthy, and delicious.

And don’t tell me I’m the only one with all these spotted bananas ripening at lightening speed thanks to summer and humidity. 

Not that we have established that banana bread is a yummy treat that needs to happen on the regular, let’s talk about this recipe.

The ingredient list is just a handful of healthy and easy to find ingredients: we’re not revolutionizing banana bread here . . . why mess with a perfect thing?!

It is plenty sweet because a) bananas b) fresh orange juice and c) a touch of maple to round things out.

As always, the mix-ins are endless. I have made this with nothing stirred in and I love it, but I am definitely a fan of blueberries and/or chocolate chips to jazz things up sometimes.

In other great news: No issues with drying out or mushy texture! The top becomes nice and “springy” between the 30-35 minutes mark and after taking it out of the oven the top stays beautifully even (no sunken center or ugly cracks)

So when you are needing a sweet, yet nutrient-dense breakfast, satisfying snack, or wholesome dessert, look no further than this tasty loaf – it will be your go-to recipe for this nostalgic favorite!

P.S. If you don’t have a loaf pan or want individual portions, use a muffin pan 😉

Fool-Proof GF Vegan Banana Bread (3.75” x 7.75” loaf pan)

Note: for a taller bread (or if using a larger pan) double the recipe


1 1/2 c oat flour

1/3 c almond flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp pumpkin spice or cinnamon

2 large/1 c mashed banana

2 tbsp pure maple syrup

1 flax egg

1 tsp vanilla extract

1/3 c fresh squeezed orange juice (or water)

3 tbsp avocado, walnut, almond, or coconut oil

2-3 tbsp thin tahini or almond butter

Optional stir ins: berries, chocolate chips, nuts, coconut


Combine the first 6 (dry) ingredients in a large bowl and mix well.

Combine all the wet ingredients in a separate bowl and mix well.

Add the wet to the dry and fold with a spatula until a batter forms.

Stir in additions of choice.

Transfer to a parchment lined loaf pan and bake at 350 degrees for 30-35 minutes or until the top springs back when touched.

Cool completely, then slice and devour!

I love this for breakfast with maple almond butter and fruit =)

Note: This post is not sponsored and all thoughts are my own. However, this post does contain Amazon affiliate links that help support my blogging. If you click through and purchase via my affiliate link I will receive a small commission from Amazon. Thank you for your support!

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