Truly delicious banana bread

Every Spring my husband hosts his friends for a three day golf tournament. Even though hosting can be exhausting, I always look forward to spending time with this group of guys. In addition to being hilarious, they are so appreciative and kind. I normally am just responsible for preparing breakfasts and snacks – they eat lunch at the club between rounds and dinners options normally depend on how exhausted they are from their day of competition.

This year, I inflicted my new vegan recipes on the group. From chickpea frittatas, Irish soda bread, blueberry banana bread, melon mint salad, pancakes – to name a few. The top recipe was this banana bread… the melon mint salad was a close second.

Vegan Banana Bread

Gluten-free, oil-free vegan banana bread that is full of flavor, moist and just as good on day 3 as it is on day 1.
Prep Time15 mins
Cook Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, best, comfort food, dairy-free, gluten-free, moist, nutricious, oil-free, vegan
Servings: 10
Calories: 119kcal


  • 9 x 5 Loaf Pan


  • 1 ¾ cup gluten-free flour or spelt flour
  • cup coconut sugar or finely chopped dates
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • cup unsweetened applesauce or flavorless coconut oil
  • 1 tsp vanilla extract
  • 1 ¾ cups bananas mashed
  • ¾ cup almond milk only use if necessary

Optional Add-ins

  • cup walnuts chopped
  • ½ cup vegan chocolate chips
  • 1 tsp cinnamon


  • Preheat oven to 350 degrees Fahrenheit.
    In a medium bowl, mix the dry ingredients – flour, sugar, baking powder, baking soda and salt.
    In a large bowl, mix the wet ingredients – mash the bananas, then add the applesauce and vanilla – mix well.
    Add the dry ingredients to the wet ingredients.  Mix until just mixed.  Over mixing will make the dough elastic/gummy.  If the dough is too thick, add in the milk.  The heavier
    flours – whole wheat and spelt may require the milk.
    Fold in any add-ins – if desired – and/or sprinkle the top of the loaf with sugar.
    Pour batter into a greased or parchment lined 9×5 loaf pan.  Bake for about 50-60 minutes or
    until a toothpick placed in the center of the loaf comes out clean.  Let the loaf cool in the pan for 15 min before placing on a wire rack.

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