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A loaf of banana bread on a wooden chopping board. Half of it has been cut into thick slices | Hurry The Food Up

Gluten Free & Vegan Banana Bread

Course: Snack
Time: More than 45 min
Calories: 150 - 450 kcal
Type: Higher Calories
Prep Time: 10 minutes
Cook Time: 50 minutes
Cool: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 people
Calories: 300kcal
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  • Preheat the oven to 170 C/ 340F.
  • Blend the rolled oats for a minute, until they have a flour-like texture. Put aside.
    2 cup rolled oats
  • Peel then squash the bananas really well (I use the blender for that as well.)
    3 very ripe banana
  • Add the apple sauce and maple syrup to the banana and stir.
    2 tbsp applesauce, 1 tbsp maple syrup
  • Cover the baking tin with baking paper and thinly spread ½ tbsp of oil over the paper (use some kitchen paper to do this). Add the other 1 tbsp of oil to the banana mix.
    1.5 tbsp coconut oil
  • Now, add all the dry ingredients: baking powder, cinnamon, nutmeg, salt, and your oat flour. Stir short and quickly, just until the wet and dry ingredients are combined.
    1 tsp baking powder, 2 tsp cinnamon, 1 tsp nutmeg, 1 pinch salt
  • Add the mixture to the baking tin and pop in the oven for about 50 minutes.
  • Get it out of the oven and let it cool for about 10 minutes. Before you proceed to the next step, make sure that the tin’s cooled off enough for you to touch it, or use oven mittens.
  • Place a large plate or a chopping board over the tin as a ‘lid’, and flip the tin around so it’s upside-down. Gently peel away the baking paper.
  • Munch!


Calories: 300kcal | Carbohydrates: 53g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Sodium: 14mg | Potassium: 600mg | Fiber: 7g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 7.7mg | Calcium: 98mg | Iron: 2.2mg