Naturally sweetened Gluten-Free Vegan Banana Bread with blueberries that tastes incredible! This moist and healthy snack is also oil-free. You need just 7 ingredients, and 10 minutes to make this super simple recipe. Plus, it's packed with antioxidants from the blueberries and fiber from the Medjool dates. It's flavorful and delectably sweet without any refined sweeteners.
I was impressed by how delicious this easy vegan banana bread recipe turned out. Even my kids could not stop eating it. You won't miss the oil. It's perfectly moist without it. Make this banana blueberry loaf with gluten-free all-purpose flour, or regular all-purpose, or even whole wheat pastry flour. It works with all three.
This naturally sweetened Gluten-Free Vegan Banana Bread was inspired by my Blended Banana Chia Pudding on this site, as well as this healthy Buckwheat Banana Bread recipe.
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📖 Ingredients
- Gluten-free all-purpose flour works in this recipe, as well as regular all-purpose flour, and whole wheat pastry flour. (I used King Arthur's brand.)
- Dates are packed with essential nutrients. They are a good source of dietary fiber, which can aid in digestion, promote satiety, and support healthy bowel movements. Use pitted dates for ease of chopping. I used Medjool dates which taste just like caramel, and are soft and chewy in texture. You can also use a larger quantity of regular Deglet Noor dates. These are typically smaller and have firmer flesh and a more delicate sweet flavor.
- Nut butter (almond, peanut, or walnut) is rich in heart-healthy monounsaturated fats. Plus, the healthy fats present in nut butter can enhance the absorption of fat-soluble vitamins, such as vitamins A, D, E, and K, which are essential for various bodily functions. Nut butter also contains various essential nutrients, including vitamin E, magnesium, potassium, and calcium, and is a good plant-based source of protein. Use creamy runny nut butter for the best texture.
- Blueberries add a juicy bite to this Vegan Gluten-free Blueberry Banana Bread. They also pack in anthocyanins, an antioxidant that gives them their vibrant blue color. The compounds found in blueberries may help reduce inflammation, as well as chronic disease risk. Plus, blueberries are rich in vitamins, minerals, and fiber, and have a low glycemic index.
See the recipe card for quantities.
🍌 Substitutions
- Flour - use gluten-free all-purpose (I used King Arthur's brand), regular all-purpose, or whole wheat pastry flour
- Almond butter - use creamy peanut, cashew, or a different smooth nut butter of your choice
- Blueberries - substitute with the desired amount of vegan chocolate chips for a more decadent treat
For more healthy vegan snack ideas, visit my Vegan Breakfast Recipes page.
📖 Instructions
Preheat the oven to 350ºF. Lightly grease a 9-inch by 5-inch loaf pan. Then line it with parchment paper.
Step 1. Mash the bananas.
Step 2. Finely chop the dates.
Step 3: Transfer the chopped dates to a bowl with the mashed bananas. Mix well and set aside for at least 10 minutes to soften the dates.
Step 4. Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to combine.
Step 5. Add wet ingredients: Transfer the almond butter, vanilla, and banana-date mixture to the bowl. Mix well until fully incorporated. Add the blueberries and gently fold them into the batter.
Step 6. Transfer the batter to the prepared loaf pan and smooth out the top with a spatula. Bake the loaf for about 40 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean.
💡 Expert Tips
- Chop the dates finely. This helps to distribute them more evenly, and they will soften more readily when added to the mashed banana. Set aside in the mashed banana for at least 10 minutes and up to 30 minutes.
- Use very ripe bananas for a sweeter and moister vegan banana bread.
- Do not over-bake. Bake until the top is golden brown and bounces back when touched. Test with a toothpick. It should come out mostly clean.
- Use a standard 9-inch by 5-inch loaf pan or three mini loaf pans. Make sure to lightly coat the pan with oil and line it with parchment paper so the oil-free banana bread does not stick.
- For mini loaf pans of muffins, bake them for about 22 minutes before testing for doneness.
- Storage: This vegan banana bread keeps for about 2 days in an airtight container on the countertop. I recommend refrigerating any remaining banana bread in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Yes! Regular all-purpose or whole wheat flour will work in this recipe.
Store the banana bread in an airtight container for up to two days, or refrigerate for up to five days.
Add chopped nuts, or seeds as desired. Instead of blueberries, use about ⅓ to ½ cup chocolate chips.
🍽 Related Recipes
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📖 Recipe
Gluten-Free Vegan Banana Bread
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Ingredients
- 10 pitted medjool dates finely chopped
- 4 medium-large ripe bananas mashed
- 1 cup gluten-free all-purpose flour (I used King Arthur's brand), or regular all-purpose, or whole-wheat pastry flour
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt or to taste
- ½ cup creamy runny almond butter or peanut or cashew butter
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9-inch by 5-inch loaf pan. Then line it with parchment paper.
- Transfer the chopped the dates to a bowl with the mashed bananas. Mix well and set aside for at least 10 minutes to soften the dates.
- Sift the flour through a fine mesh strainer.
- Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to combine.
- Add wet ingredients: Transfer the almond butter, vanilla, and banana-date mixture to the bowl. Mix well until fully incorporated. Add the blueberries and gently fold them into the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Bake the loaf for about 40 minutes, or until the top has risen and a toothpick placed in the center of the bread comes out relatively clean.
- For serving: Once the bread is cool, use the parchment paper to lift it out of the pan. Slice and serve.
- Storage: Store the banana bread in an airtight container for up to two days, or refrigerate for up to 5 days.
Notes
-
- Chop the dates finely. This helps to distributed them more evenly, and they will soften more readily when added to the mashed banana. Set aside in the mashed banana for at least 10 minutes and up to 30 minutes.
- Use very ripe bananas for a sweeter and moister vegan banana bread.
- Do not over bake. Bake until the top is golden brown and bounces back when touched. Test with a toothpick. It should come out mostly clean.
- Use a standard 9-inch by 5-inch loaf pan or three mini loaf pans. Make sure to lightly coat the pan with oil and line with parchment paper so the oil-free banana bread does not stick.
- For mini loaf pans of muffins, bake them for about 22 minutes before testing for doneness.
- Storage: This vegan banana bread keeps for about 2 days in an airtight container on the countertop. I recommend refrigerating any remaining banana bread in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Jenne Balla says
Can't wait to make these! Going to use rice flour I think!
Nisha Melvani, RDN says
Sounds good! Enjoy.
Colleen says
Hi I make a lot of your recipes and they are all amazing Being a nutritionist I love to eat like this I made the banana bread exactly as shown plus I used gluten-free flour.
I was so disappointed when it fell and became extremely dense and not edible Do you have any ideas what I would’ve done wrong that made the bread fall? Thank you
Nisha Melvani, RDN says
Thank you. Your baking powder is likely expired. That is what it sounds like to me.
Alessandra says
Delicious.. I used the peanut butter instead of the almond butter. As I had only 3 bananas, I added some oat milk to make the dough fluid. I love your recipes, thank you!
Nisha Melvani, RDN says
Sounds delicious! Thank you for sharing and leaving a comment. Have a great weekend.
Sue says
Awesome! Loved the blueberries and dates in banana bread. Made it with chickpea flour. Thank you so much. My new healthy favorite!
Nisha Melvani, RDN says
Must have been delicious with chickpea flour! Thank you!
Ellie says
Great flavor. I used 7 dates instead of 10, and used peanut butter. The loaf came out of the oven very moist in the middle but the flavor is delicious. I Love this is sweetened naturally. I’ll make again.
Nisha Melvani, RDN says
So happy to hear!!! Thank you for leaving a comment.
Angelo says
If you didn’t want to use bananas, what could be an alternative?
Nisha Melvani, RDN says
You could try apple sauce instead.
Anon says
Are you kidding me? It's a banana bread recipe. Can't believe how dense people can be.
Deanna says
Can you specify if you used regular GF AP flour or the "measure for measure" type which contains xanthen gum? Thank you!
Nisha Melvani, RDN says
Hi! Gluten-free AP flour.
Roanna says
What can I replace almond butter, peanut and cashew butter? I cannot eat those
Nisha Melvani says
Try SunButter!
Jane Velasquez says
Looks so good ..thank you ...
Nisha Melvani says
Thank you. Enjoy.
Kathy says
Can I use oat flour .
Nisha Melvani says
I have not tested this but I think it will work.
Tanja Schaback says
Ich bin so begeistert 😍🤤
Nisha Melvani says
Thank you so much!
Julie says
Can you substitute flour for protein powder? Or 50/50?
Nisha Melvani says
I have not tested this but I have a feeling it might work.
Michele says
I made this cake, I didn’t have blueberries so I used chocolate chips. It’s delicious.
The recipe is easy to follow , I highly recommend it
Nisha Melvani says
Your chocolate chip version looks amazing! Thank you for sharing.