Description

Super Moist Vegan Oatmeal Banana Bread (Gluten Free): a gluten free banana bread with oats & chocolate! It’s the ultimate vegan oatmeal banana bread—moist, gluten free, dairy-free, made with GF oat flour! Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free.

Ingredients

Scale

Wet Ingredients

3 medium, very ripe bananas (1 cup + 2 tablespoons mashed)
¼ cup melted coconut oil
¼ cup coconut sugar
¼ cup pure maple syrup
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
½ cup unsweetened almond milk, room temperature
1 teaspoon pure vanilla extract

Dry Ingredients

1 ¾ cups gluten free oat flour – if using homemade, make sure it’s finely ground (not coarse) (learn how to make homemade oat flour here)
1 ¼ cups gluten free rolled oats
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon

Add-ins

¾ cup vegan chocolate chips or your favorite add-in

Optional Toppings

1 teaspoon gluten free rolled oats
1–2 teaspoons vegan chocolate chips (regular and mini

Instructions

Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter (my preferred method), mash bananas until smooth. Add the oil, sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with oats and chocolate chips. Lightly press toppings into the loaf.
Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.
Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 12-14 slices. Enjoy! Storing instructions below.

Adapted from my Moist Banana Chocolate Chip Muffins.

Also try favorite V+GF Banana muffins: Healthy Banana Blueberry Muffins Recipe and Gluten Free Banana Oat Muffins.

My favorite GF banana breads + cakes: my Best Moist Banana Chocolate Chip Bread and my Vegan Gluten Free Banana Bread Coffee Cake.