Sweetly Raw – Best Banana Bread (Vegan, GF, Nut Free)

Rainy days are for baking, am I right?!

The next time you have some super ripe bananas sitting on your counter, you have to try my healthy banana bread. Just be forewarned that you might be tempted to eat half the loaf when it comes out of the oven lol.

I've always loved banana bread - with chocolate chips, of course! I'm excited to share my recipe that is vegan, gluten free, nut free, and super moist! It slices nicely and holds together well.


I like to swirl peanut butter (or tahini) and dark chocolate on top of a warm slice for an ultra decadent treat. Mmm.

I've made this recipe a few times to get it just right. I hope you like it as much as I do! I personally like a warm gooey slice about an hour after it comes out of the oven (eaten with a spoon) but it's best once it's cooled completely. Its easier to slice and holds together better.

I make my own oat flour by finely blending oats in my blender. It makes a wonderful gluten-free flour alternative (just make sure to buy gluten free oats).

Make sure to use super ripe bananas!

Banana Bread

Vegan - Gluten Free - Nut Free - Refined Sugar Free

1 1/4 cup oat flour

1/2 cup tapioca flour

2/3 cup coconut sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/4 teaspoon himalayan salt

1 cup mashed banana

1/3 cup warm water

1/4 cup melted coconut oil

1 teaspoon vanilla extract

3/4 cup dark chocolate chips, optional

Preheat an oven to 350F. Stir all the dry ingredients together in a bowl. In a separate bowl whisk the wet ingredients together. Add the wet mixture to the dry and stir until combined. Add the chocolate chips. Spread into a 9x5" bread pan (grease the bottom). Bake for 32-35 minutes until a toothpick comes out clean. Cool for 15-20 minutes and then remove from the pan and place on a cooling rack. It slices best when it's completely cool otherwise it will be a bit gooey.

Optional: Add 1 teaspoon of cinnamon to the batter.

Note: If you want to add sliced banana like I did in my first photo, simple slice it lengthwise and gentle arrange it on the batter before baking. You will need to bake it for an extra 7-10 minutes.

For the ultimate treat:

Spread some peanut butter (or tahini or sunflower seed butter for nut-free) on a piece of warm bread and sprinkle with chunks of dark chocolate. Once it starts to melt, use a spoon to swirl it around.

Connect with me daily on Instagram @sweetlyraw

Have a great week guys!

About the Author

3 Comments
  1. cindy
    April 16, 2018 at 13:10
    Reply

    Can you substitute the oat flour for another flour? If so what other flour can you use that will come close to your recipe. Thank you in advance

    • sweet_raw
      April 24, 2018 at 19:54
      Reply

      Hi Cindy, Yes you can try quinoa flour instead.

  2. Stephanie
    April 17, 2018 at 00:30
    Reply

    I love the peanut butter chocolate idea! I am stingy with sugar so this would be the perfect addition to my not-sweet-enough banana bread (but I will try your recipe next time)

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