Vegan Gluten Free Banana Bread

Ingredients You'll Need

I bet you'll already have these ingredients at the ready! Here's a look at what you'll need. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Learn how to make oat flour, pick up a package, or substitute a 1:1 gluten-free flour blend like my homemade gluten free flour blend.
• Leavening - A combination of baking powder and baking soda
• Spices - Ground ginger and cinnamon.
• Bananas - For the best depth of flavor, use really ripe bananas! You'll need about 3 bananas.
• Brown sugar - Light or dark brown sugar is fine.
• Maple syrup - You can also use honey or granulated sugar if needed.
• Olive oil - Any type of olive oil works, or try avocado or coconut oil.
• Chocolate chips - Optional, but I love a bit of semisweet chocolate in this loaf!

Variation Ideas

• Nuts - Add chopped walnuts or almonds for crunch.
• Coconut - Shredded or flaked unsweetened coconut is a nice touch!
• Fresh ginger - For a little kick of warmth, add 2 tablespoons of peeled and grated fresh ginger.
• Other chocolate - Chop up your favorite chocolate bar and stir it into the batter, or try milk chocolate chips.
• Berries - In addition to or instead of the chocolate, try blueberries, raspberries, or blackberries (a la banana blackberry muffins).

Tips & Substitution Suggestions

• Rest the batter. Make sure to let the batter sit while the oven preheats so that the oat flour can properly hydrate, creating a fluffier crumb.
• Another flour. If you can't eat oat flour, substitute sorghum flour or brown rice flour by weight.
• Use all maple syrup. Swap maple syrup for the brown sugar if you prefer a naturally sweetened loaf. Alternatively, swap the brown sugar for coconut sugar.
• Go less sweet. Bananas are pretty sweet on their own, especially if you use very ripe bananas. Try reducing the amount of added sugar if you wish, and rely on the bananas to impart natural sweetness.
• Try other spices. In fall, swap the ground ginger and cinnamon for pumpkin pie spice! Or try a combo of ginger and cardamom. Add a pinch of nutmeg for a slightly different flavor note.

Proper Storage

• Counter – Wrap the bread in plastic or foil, or place it in a sealable bag, and keep it on the counter for up to 3 days.
• Fridge – Place the wrapped bread in the fridge or transfer it to an airtight container or sealable bag and store it for up to 5 days in the refrigerator. You can eat it straight from the fridge, let it warm to room temperature, or toast it in a toaster oven or oven.
• Freezer – Wrap individual slices of bread in plastic wrap, place them in a freezer-safe, sealable bag, and store them in the freezer for up to 3 months. Or, wrap the whole loaf in plastic wrap, then foil, and freeze it for up to 3 months. Thaw the bread in the fridge before serving.