Gluten-Free Vegan Blueberry Banana Bread

Name: Gluten-Free Vegan Banana Bread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt (or to taste); 1/2 cup creamy runny almond butter (or peanut or cashew butter); 1 teaspoon vanilla extract; 1 cup blueberries

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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.

Three gluten-free vegan banana bread mini loaves on white parchment paper beside a box of blueberries and two bananas.

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
🍌 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

📖 Ingredients

Blueberries, all-purpose flour, almond butter, maple syrup, salt, baking powder, bananas, and cinnamon in small bowls on a white backdrop.

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.

A white bowl with mashed bananas and a silver masher next to a whole banana.

Step 1. Mash the bananas.

Chopped pitted medjool dates on a white chopping board.

Step 2. Finely chop the dates.

Mashed banana in a white bowl beside an unpeeled banana.

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.

Gluten-free flour, cinnamon, baking powder, almond butter and mashed banana in a large white bowl beside a jar of blueberries.

Step 4. Mix dry ingredients: In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Whisk to combine.

Light brown better in a white bowl with blueberries on top.

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.

Yellow-brown batter with whole blueberries inside three white parchment-lined mini loaf pans.

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.

Three gluten-free vegan banana bread mini loaves in white parchment paper in ini loaf pans beside a colander of blueberries and one banana.

💡 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.