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Slice of healthy vegan gluten-free banana bread on a wooden table

Healthy Banana Bread

This delightful banana bread is a healthy, vegan, and gluten-free treat that is perfect for breakfast or snack time.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Banana Bread
  • 3 pieces ripe bananas the riper, the better; look for bananas with brown spots for maximum sweetness
  • 1/4 cup maple syrup or agave nectar for a similar flavor
  • 1/4 cup unsweetened applesauce substitution for added moisture
  • 1 cup almond flour high-quality for a better texture; can substitute with oat flour
  • 1/2 cup gluten-free all-purpose flour ensure it has a binding agent like xanthan gum
  • 1 tsp baking soda for a perfect lift
  • 1/2 tsp baking powder helps create that fluffy texture
  • 1/4 tsp salt enhances the flavors
  • 1/2 tsp cinnamon for a dash of warmth and flavor
  • 1/2 cup walnuts or pecans optional but provides a nice crunch
For Serving
  • Vegan butter or nut butter for spreading
  • Fresh fruit e.g., berries or banana slices, for a beautiful accompaniment

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
  2. In a mixing bowl, mash the 3 ripe bananas with a fork until smooth. It’s okay if there are small lumps; this adds character to your bread.
  3. Add the 1/4 cup maple syrup, 1/4 cup applesauce, and a splash of vanilla extract if you like (though it’s optional) to the mashed bananas. Mix until well combined.
  4. In a separate bowl, whisk together the almond flour, gluten-free flour, baking soda, baking powder, salt, and cinnamon until homogenous.
  5. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing, as this can lead to a denser texture. If using, fold in the nuts at this stage.
  6. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
  7. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  8. Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Use the ripest bananas for optimal sweetness and moisture. If the edges are browning too quickly, cover the bread with foil halfway through baking. Store covered at room temperature for up to 3 days, or in the fridge for a week. You can freeze individual slices for up to 3 months.