This simple banana bread tastes like traditional banana bread, yet is free of dairy, eggs, and refined sugar. It’s vegan friendly and includes a gluten-free option as well!

Everyone needs a good banana bread recipe in their arsenal. It’s a great breakfast, afternoon snack, or sweet treat to welcome company. What I love about this version, is that it tastes like the classic banana bread we all know and love, yet is free of dairy, eggs, and refined sugar. There’s even a gluten-free variation included!

You definitely won’t miss the lack of dairy or eggs in this bread. Even if you allow these ingredients in your diet, omitting the eggs gives the bread a more tender crumb, in my opinion. I also rely on the overripe bananas to sweeten the bread, so I cut back on the amount of sugar found in traditional recipes and replaced it with coconut sugar.

Coconut sugar is a great unrefined sugar alternative for baked goods. It has a lower glycemic index compared to white sugar and can be used as a 1:1 replacement. Its flavor, while distinct, is very subtle, similar to molasses or brown sugar. The most noticeable difference in using this sugar is the rich caramel color it adds to the finish product.

Whether you like your banana bread with nuts or without, or maybe you’re a nonconformist and prefer to stud yours with chocolate chips, the nice thing about this recipe is that it’s very versatile. Feel free to leave it plain or mix in any nut, dried fruit, or baking chip of your choice. The option is yours. 

My favorite way to enjoy a slice of this banana bread is slathered with butter, alongside a cup of tea or coffee! Give it a try and please let me know your thoughts in the comments below…enjoy! 🙂 

One-Bowl Banana Bread

 

Print

Prep time

10 mins

Cook time

65 mins

Total time

1 hour 15 mins

 

This simple banana bread tastes like traditional banana bread, yet is free of dairy, eggs, and refined sugar. It's vegan friendly and includes a gluten-free option as well!

Author: Joscelyn Abreu

Recipe type: snack, gluten free, vegan

Serves: 1 loaf

Ingredients

Banana Bread: (Gluten-free version below)

• ⅔ cup coconut sugar or pure cane sugar (can add additional ⅓ cup sugar if your bananas are not very ripe/sweet)
• 3 large mashed ripe bananas (with spots. About 1½ cups)
• ½ cup avocado oil, melted coconut oil, or other oil of choice
• ¼ cup unsweetened almond milk or other milk of choice
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract, optional
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, optional
• ½ teaspoon salt
• ½ cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Gluten-Free Banana Bread:

• ⅔ cup coconut sugar or pure cane sugar (can add additional ⅓ cup sugar if your bananas are not very ripe/sweet)
• 3 large mashed ripe bananas (with spots. About 1½ cups)
• ¼ cup avocado oil, melted coconut oil, or other oil of choice
• ¼ cup unsweetened almond milk or other milk of choice
• 1 teaspoon apple cider vinegar
• 1 teaspoon vanilla extract, optional
• 1 cup gluten free 1-to-1 all-purpose flour (I used Bob's Red Mill 1-to-1 GF Flour)
• 1 cup finely ground almond flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon, optional
• ½ teaspoon salt
• ½ cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Instructions

1. Preheat oven to 325ºF. Lightly grease or line a 9x5x3 loaf pan with parchment paper and set aside.
2. In a large bowl, mash bananas together with the sugar. Stir in oil, milk, vinegar, and vanilla.
3. Add flour(s), baking soda, cinnamon, and salt, mixing just until incorporated. Stir in chopped nuts and/or chocolate chips.
4. Pour batter into prepared loaf pan and top with additional nuts or chocolate chips.
5. Place pan in the oven on the middle rack and bake for 60–70 minutes, until a toothpick inserted near the center comes out clean. Let loaf cool 10–15 minutes before removing from the pan. Remove and cool completely on a baking rack for easy slicing.

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