Vegan Date-Sweetened Banana Bread (gluten, oil- and refined sugar-free)

October 2, 2015

Gluten Free

By: Jasmine Briones 

Guilt-Free Banana Bread! This recipe is vegan, gluten-free, oil-free, refined-sugar free and SO DANG GOOD!

3/4 angle photo of sliced banana bread styled with fruits

There’s always a sense of comfort that comes along with enjoying thick a slice of banana bread and a tall glass of {non-dairy} milk. It’s to me like sitting in front of a warm fire on a cold winter’s night (if you would even consider there to be a ‘winter’ here in LA).

The problem with most other banana bread recipes is that they contain dairy, eggs, refined sugar, and oil — things that I do not consume or include in what I consider a healthy diet. So, I decided not only to veganize this nostalgic recipe but to also be sure it is a healthy version that I could guiltlessly consume and enjoy.

So here it is, a healthy banana bread that is vegan, gluten-free, refined sugar-free, oil-free and yet still comforting & delicious. The ingredient list on this recipe is also relatively simple, I promise!It brings me back to my childhood and my mom’s big clunky bread maker.

overhead image of banana bread in a pan styled with fruit and towel

For a few years, it seemed that almost every Saturday night my mom would have my brother and I with her on the kitchen counter tossing ingredients into the bread maker for our Sunday morning, after-church breakfasts. Waking up to the smell of my mom’s baked bread in the morning was always the best feeling. And when she made banana bread, oh boy was it going to be a good day.

image of banana bread on plate with chocolate sauce and strawberries

In order to avoid greasing the pan with oil, I lined it with parchment paper and it worked perfectly. All I did was line the pan with a piece of parchment the size of the width to line the bottom and two smaller ends, then I used a large piece to line it lengthwise and up the long sides.

overhead image of banana bread sliced and styled with fruit.

The morning I made this bread, my family was off to Las Vegas with my aunts and uncles in the afternoon for a wedding, and I was trying to get the bread done prior to their departure in order to have multiple tasters to guarantee this recipe was perfect for you all. Well, the fact that there was only 1 slice of bread left (the one that I had set aside for myself) made me confident that it was a winner. It would have been perfect if I had added in crushed walnuts, in my opinion, but not all that were trying the bread were fans of nuts, so I leave that option to you in your own kitchen.

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Healthy & Guilt-Free Banana Bread! This recipe is vegan, gluten-free, oil-free, refined-sugar free and SO DANG GOOD! #vegan #glutenfree #refinedsugarfree #oilfree #datesweetened #guiltfree #bananabread #vegan

Vegan Date-Sweetened Banana Bread (gluten, oil- and refined sugar-free)

  • Author: Sweet Simple Vegan
  • Total Time: 1 hour 10 minutes
  • Yield: 8


A healthy and guilt-free banana bread that is date-sweetened, vegan, oil-free AND gluten-free, but definitely not lacking in flavor or decadence! It is super moist, flavorful and jam packed with only the good stuff.


  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)*
  • 2 cups gluten-free oat flour
  • 1/2 cup crushed nuts (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large ripe & spotty bananas, mashed (about 1 1/2 cups)
  • + 1 banana to top, sliced it in half lengthwise (optional)
  • 1 cup pitted Medjool dates, packed
  • ½ cup unsweetened non-dairy milk
  • 1 1/22 teaspoons pure vanilla extract (I used 2)
  • 1 teaspoon apple cider vinegar


  1. Preheat oven to 350°F and line a 9×5″ bread pan with parchment paper or lightly coat it with oil. Mix the flaxseed meal with the water and stir well. Set aside to thicken, about 15 minutes.
  2. In a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, and nuts if using. Mix well until uniform and set aside.
  3. In a food processor, add the dates, almond milk, vanilla extract, and apple cider vinegar. Process until smooth, and then mix in the mashed banana and flax egg with a spoon until combined. Add the date and banana mixture to the dry mixture and stir until a batter forms.
  4. Pour the batter into the prepared loaf pan and if desired top with the optional banana, cut side facing up (refer to photos in post).
  5. Place into the oven and bake for 50-60 minutes, or until a toothpick runs clean. Remove from the oven and cool completely before cutting.*


  • Chia seeds work well in place of flaxseed meal — use 2 tablespoons in its place.
  • We recommend cutting the bread with a serrated knife or a very sharp knife — we use this one.
  • Nutrition facts do not take into account the addition of nuts.
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Bread
  • Cuisine: Vegan

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Ren says:

    As a new banana bread lover, I am definitely going to try this one.

  2. […] Date-Sweetened Banana Bread via Sweet Simple Vegan […]

  3. Tiana says:

    Could I replace the milk with water?

  4. Lora says:

    This sounds like what I’ve been looking for! Can you please tell me if you soak the dates first?

    • YAY!! I hope you get to trying it 🙂 If your dates are fresh, no soaking will be required. If your dates are very dry, however, soaking would be ideal for blending!

      • linnea says:

        the dates i used were a bit dry but they blended just fine without soaking them:) this was the best vegan banana bread i have ever tried and i will definitely make this again!! thanks for sharing this amazing receipt.

  5. Cindy says:

    Hi, how you prepare yout own oats flour?
    Love your site!!

  6. Angie says:

    Hey, love your blog! Do you think it would turn out ok if I just added a zucchini too or would i need to change any of the ingredients? x

  7. ash says:

    Just tried this recipe for my husband today and he loved it!!! He ate half of it as soon as he got home from work. 🙂 I can’t eat bananas so I couldn’t try it but it smelled and looked amazing! 🙂 Is there anyway I could make this into a pumpkin bread by just replacing the banana with pumpkin, if so how much do you think I would need? Or some other kind of flavor? Thanks so much. I am making another batch of the banana bread tonight. 🙂

    • Hi Ashley! Haha, that sounds like something Chris would do. I am not a hundred percent certain as I have not tried that out, but I have in fact read from other blogs of different substitutions and pumpkin and banana mashes are often used for the same purposes so I think it will work!! Play around with it, and let me know if you ever get around to making it because that sounds AMAZING!!

  8. Laura says:

    I tried this recipe this morning and I love it!!! I added orange zest and dark choc chunks… amazing!

  9. Megan says:

    Does this maker a denser banana bread (using dates) or does it come out light and fluffy?

  10. morgan says:

    I love your blog! I have a question.. How many dates is one cup? Is that one cup before or after they are chopped?

    Thanks! Sorry if this is a silly question!

  11. Megan says:

    This was honestly one the easiest & BEST banana bread recipes I’ve ever tried!! I will purposely buy extra bananas to keep this in stock 🙂 Any idea what the nutrition facts would be?
    Thank you for sharing!!!

  12. Katharine says:

    This is in the oven right now… I used spelt flour instead of oat and I added some nutmeg and ginger.. It smells AMAZING! Taking some to school tomorrow for breakfast alongside a green smoothie! Ah can’t wait 🙂

  13. Cassandra says:

    Mine wouldn’t cook all the way through. It was the perfect color and texture on top, but the middle and bottom were still mushy. Do you know why this is? I followed the recipe given without any extra additions.

    • Hi Cassandra! Was your pan the same size? Different ovens, climates, ingredients will vary unfortunately, such as size of bananas, date number, etc. So sorry about that! Just increase the time and I am sure it will be ok 🙂

    • Aletta says:

      I found that as well. I made it again with part buckwheat flour (made my own with the oats in my Vitamix) and cooked it an extra 20 minutes and it seems to be a bit better. Might even do more buckwheat next time.

  14. Katharine says:

    Omg. I’ve been searching for a whole-food banana bread recipe for a while, and this is so amazing!! I’ve made it so many times. I made it into muffins yesterday, do you know how long they’ll keep? Should I put them in the freezer? Thanks again for the amazing recipe! ?

    • Hi Katharine! To be honest, it always is gobbled up when I make it so I have not tried, but I would assume covered well in the fridge 5 days would be best 🙂 As for freezing, I think that that would work well! Thank you for the support <3

    • Sami says:

      Hi! I think it is genius you made this recipe into muffins- I would love to try! Did you have to adjust the recipe at all or cooking time to make them? Let me know! Thanks so much!!!

      • Hi Sami! Aw thanks so much. I baked it for 25 mins, try that and check with a toothpick to see if anything sticks, and if not 30-35 🙂

        • Maddy says:

          I just bought all the ingredients for this today, but I don’t have a loaf tin so I’m gonna try the muffins!! Hopefully they turn out just as good:) Jasmine, I’ve been binge watching your videos lately for some healthy inspo and have been loving it! I think it’s really great that you stay eating healthy even when Chris doesn’t. My fiancé and I are both vegan but I’ve gained so much weight eating what he does haha I have to learn to say no and just eat my fruit! Keep up the good work?

          • Hi Maddy! Many people have had success with them as muffins, myself included, so I hope that your experience was the same! Thank you so much for all of the love and support, it really means so much <3 HAHAH sometimes it does take some will power, but I do feel my best when I eat cleaner foods! Just when he pulls things out like vegan baked potato pizza, I cannot refuse 😉

  15. Allie says:

    This is honestly one of the best things I have ever baked!!! I’ve recently been diagnosed with hypothyroidism and consequently gone gluten free, been really missing a lot of the sweet treats that I would normally have – not any more! A million thank you’s for this brilliant recipe.

  16. Bethany says:

    Yay! I love this recipe! Made myself muffins am with pecans and a bread for my uncle. This is a keeper. The dates go so well with the bananas and I love not using any of that other junk. Thank you!

  17. Alice says:

    Could you use orange juice instead of non-dairy milk?

  18. Cynthia says:

    1 question…what would the measurements be for the bread pan it will be baked in?

  19. Vanessa says:

    Great recipe! How many calories per serve?

  20. Maddie says:

    Dates are really expensive here so I was wondering if the recipe would still turn out if I used coconut sugar or maple syrup?

  21. Kathleen says:

    I made this last night and it is delicious!!! I’m not a huge fan of dates, but you can’t even taste them in the cooked bread! I subbed chia seeds for flax seeds and added around 1/2c of carob chips. This is an amazing recipe:) I’m eating a few slices for lunch with PB

  22. Gabriela Ortuño says:

    Jasmine, does it work the same if i use some sort of sweetener or sugar, and whole wheat flour? I love your vids and recipes btw 🙂 Thanks!

  23. Aisling says:

    This bread is so fab! I have made it twice in the past week 🙂 I used an egg instead of flax seeds. Thanks for the recipe.. so easy to follow.!

  24. Christie says:

    Do you think using whole chia seeds would work if I don’t have any flax meal handy?

  25. Naz says:

    Hi Jasmine, I just wanted to say that I love you, your vlogs and blog so much!
    Quick question: Does the bread still rise well even though oat flour is being used and what does the texture of the bread turn out like?

    • Hi Naz! Thank you so so much for the love 🙂 Yes, it actually does rise quite a bit from the baking soda and powder! It is more dense than normal banana bread as it is oil-free and sweetened with fruit, but I promise it is wonderful and a must try <3

  26. […] Date Sweetened Banana Bread by Sweet Simple Vegan […]

  27. Maryam says:

    Hello! I want to try your recipe, but i am not vegan. Do you know how many eggs i should use to replace the chia seeds?
    Thanks alot!

  28. C says:

    This is a godsend! I used to bake banana bread all the time, but I haven’t made it since I went vegan. I love that this recipe doesn’t use refined sugars, flours, or oils—I never thought banana bread could be so sweet and moist while having the nutritional quality of a bowl of oatmeal. Very happy to find this. Thank you!

  29. Hi Jasmine, lovely site! Your date-sweetened banana bread recipe looks really great. Have you made it, then froze a whole loaf, or slices of it? I’m curious how well it would freeze (certainly not with the pretty banana strips on top)! Thanks for your reply.

  30. Shaina says:

    I found that adding 1/4 to 1/2 tsp really helped make it more fluffy. Recommend you try that if your finding it a little too dense 🙂

  31. Adria says:


    I just baked this and it did not come out. It seemed to never finish baking even after adding an additional half hour and burning the top a bit. I thought I followed yue recipe but maybe I did something wrong. Any suggestions?

    • oh my goodness I am sorry about that, I have not come across this happening before! I am not sure why.

    • what pan did you use?

      • Adria says:

        I used a metal bread pan, like the one in your pictures.
        I’m just taking this one as a baking fluke and will try it again. 🙂 it is always possible there is something I skipped. Lol

        Another question: would I be able to use almond flour with this recipe? Almond flour is my fave!
        Thank you!

        • I am so sorry about the mess up, I hope all goes well round 2!! I have actually not tried almond flour yet in this recipe, but from what I understand, almond flour results in very moist baked goods, so you may want to experiment with just replacing a 1/4-1/2 of the oat flour first. Please let me know your results if you do replace the oat flour to any degree, I’d love to know!

  32. Wendy Castro says:

    Hey girl!

    Love your recipes as I’ve been plant-based for a few years now, and oil-free the last 6ish months(:
    I made this bread tonight, and it looked so awesome and made my house smell even more amazing! Unfortunately, when I cut a slice, it had this strange non-sweet smell mixed in with sweet banana smell. I noticed the same smell in the batter after I added the 2 tsp of vanilla extract (I forgot to add it with the wet ingredients, so I did it after). I’ve never actually used 2 whole tsp of extract. Do you think that could have anything to do with it? My loaf was also not sweet enough ): Should I have packed the dates into the cup? I kind didn’t push them in, so many I didn’t add enough?

    Let me know your thoughts (:

    • Hi Wendy! Unfortunately it would have been due to a number of things: not packing in the dates, not using ripe bananas, not using real vanilla extract instead of imitation. I don’t want to make assumptions for what you did and didn’t do, these are just my speculations! Yes, pack in the dates, and if you think the vanilla is too much for your taste or if it is an artificial one, use less since those tend to get unappetizing when using too much. Let me know if you try it out again, so sorry for the mess up!

  33. Adria says:

    I made it a second time and it was perfect! Who knows what happened the first time lol

    Do you happen to know the nutrition facts are for this recipe?


  34. […] What Jasmine brought to the Potluck: Date-Sweetened Banana Bread  […]

  35. Jasmine Harris says:

    To make the chia egg, do I need to grind up my chia seeds? And how long to I let it sit for?

  36. Amanda says:

    I just tried making this recipie and followed all of the ingredients and steps.

    Unfortunately, the batter was all clumpy and I didn’t know how the consistency of the batter was supposed to look. I ended up baking it and it came out and completely fell apart. IM not sure where I went wrong. Any thoughts? So sad about this!

    • Hi Amanda! Oh no, I am so so sorry about this. I’m not sure what could have gone wrong. What I suspect with this is maybe your dates were not moist enough, or maybe the oats were not ground finely? Let me know if it is either of these! I am here to help, I’d love for you to try this out because it’s a favorite of mine.

  37. Bridget says:

    I made this and it was definitely phenomenal! I was hoping to make a lower calorie version though by not using dates (also I feel like the sugar in dates make me crave more sugar)
    Since there is banana I feel like it won’t taste too bad? lol I’m sure the dates add texture and moistness so I was wondering if you think I could replace that with extra banana or applesauce? Thanks!

    • Hi Bridget! I have not tested this recipe without the dates, but I think that if we swap it out you can add in more bananas to make the consistency and bite similar and if sweetener is needed you can add a touch of coconut sugar. Let me know how it goes!

  38. Shalla says:

    HI There! If I wanted to sub out some or all of the dates with honey would you have suggestions? I love dates but some people I’m baking for don’t 🙁 your help would be awesome!! Thank you!

    • Replacing the solid sweetener with a liquid is going to be tough as the ratios for the dry ingredients will have to change, and I have not tested this with a liquid sweetener so unfortunately I am unsure of how to solve this!

  39. Vanessa Fabian says:

    Will coconut flour work with this recipe?

    • Hi Vanessa! I haven’t tested coconut flour in this recipe so I can’t be sure, but I do know that you can’t sub coconut four 1:1 with the oat flour. It will only take about 1/4-1/3 the amount of coconut flour, but since it is extremely absorbent it may react different and need the addition of 1-2 more flax eggs.

  40. Laura says:

    Can I use date sugar instead of blended dates? Also, can I replace the flax/ chia with something else? Thanks, Jasmine!

    • Hi Laura! I have not tested these with date sugar, but I have used coconut sugar and when I did, the bread consistency was not the same. It turned out a bit flat and too dense. The flax/chia is used as a binder (instead of an egg) so you can try out another vegan egg substitute! Again I have not tested that out, but I’m sure it will work 🙂

      • Sarah says:

        Hi !
        On the nutritional facts for the banana bread it says there is cholesterol and I’m wondering where it is coming from?


  41. Katharina says:

    Made this last night and it turned out so well! Thank you so much for the recipe, I’ll now try to adapt the recipe slightly for a chocolate version;)!

  42. Sarah Catherine says:

    Tried this recipe over the weekend and loved it. So easy to make and delicious! It’s wonderful to find yummy vegan, gluten free and refined sugar free recipes. Thank you!

  43. Yume says:

    This was really delicious. The banana on top added some gooey sweetness that made this recipe extra special! I was fresh out of baking soda, so I just added a bit of extra baking powder. Turned out just fine.

  44. Johanna Thomasson says:

    Can I replace baking soda with extra baking powder?
    Also, Can I keep it in the freezer?

  45. Thank-you for the recipe. And the trick with how to line the pan, brilliant! Just made it, delicious!

  46. Julie McConoughey says:

    Just made this, with chocolate chips and walnuts. Mine had to bake an extra 20 minutes, it’s delicious! !

  47. Deborah says:

    Simple and delicious!! Like a treat I can feel good about eating daily. I’m always looking to use dates or homemade date paste instead of other sugars, so I was stoked to make this! It turned out just divine – mine has chopped pecans and raw cacao chips in it. Totally a repeat recipe for me! My toddler loves it also. Win, win, WIN!

  48. […] Super Green Smoothie Bowl | Minimalist Baker 16. Black Beans and Avocado Toast | Give Recipe 17. Date-Sweetened Banana Bread | Sweet Simple Vegan 18. Loaded Breakfast Sweet Potatoes | Food with Feeling 19. Simple Tofu Quiche […]

  49. Chichioacă Gabriela says:

    I just made the banana bread and i made half with cacao and chocolate and half without. It turned out very well but i think that it was too much chocolate for me:)). I am gonna put only chocolate chips next time or make it plain

  50. Leanne W says:

    Love the taste of this recipe! I’ve made it 6 times in the past 3 weeks!

    Only thing is every time the outside is super dry. Is this supposed to happen?

    Thanks for putting this recipe up! I’ve been looking for an oat flour, sugarfree banana bread and this is almost perfect!!

  51. Michelle M says:

    I’ve never commented on a recipe I’ve used on-line, but I absolutely love this recipe and had to let you know. I’ve made it at least half a dozen times (with some in the oven as I type this) and they have turned out fantastic every time.

    Each time I’ve used your recipe, I’ve used silicon muffin “tins” with a thick slice of banana on each one and baked for 25-35 minutes. After they cool, I individually wrap them in plastic wrap and throw them in the freezer. When I want one, I pop it in microwave for 15-30 seconds. The frozen banana stays cool and the muffin is soft and warm. I’ve made my own oat flour (about 2 1/2 cups oats pulsed in the food processor until it becomes a flour will yield 2 cups) because I like to leave it a little coarse for added texture in the muffins. One time I did use store-bought out flour, but found the muffins to be more dense (and much more expensive). For variation, I’ve added 1/2 to 1 tsp of cardamom and sometimes I add vegan chocolate chips to 1/2 the batter with a few sprinkled on top in place of the sliced banana.

    Thanks for sharing this recipe with all of us!

  52. Teresa says:

    I’ve made this so many times I’ve lost count. It’s sooo good. I love that it doesn’t use any wheat/white flour or sugar and it turns out so moist!! I usually top mine with walnuts and chocolate chips for some added crunch and sweetness. Thanks so much!!

  53. Sariah says:

    I love this recipe. But I’m out of dates, can I sub agave ?

    • Hi Sariah,

      Agave may work in this recipe but it will definitely alter the texture. I have not tested that so I cannot guarantee the results. Let me know if you try it!


  54. Ninon Burgy says:

    Hi have you also tried a mix of oat flour with almond flour?

  55. Iva says:

    Just tried the bread after letting it cool down. It is amazing, I absolutely love it! Bonus, my whole apartment smells of hazelnuts and bananas ????

  56. Renae says:

    This will be my go to banana bread recipe moving forward. It is absolutely delicious and I don’t feel guilty eating it because it doesn’t have refined carbs and is sweetened with a fruit. The ONLY thing I would do different is not adding the almond milk to the food processor. I’m not sure what quality food processor you all are using, but I ended up with almond milk everywhere. I had to add almond milk directly into the oat flour, I lost so much in the food processor. I think the recipe works perfectly well if you put the almond milk directly into the oat flour.

  57. […] inspiration. While we drool over her plant-based recipes (especially her ridiculously good vegan banana bread), her message of body appreciation and kindness to all beings is what keeps us LOVING her account […]

  58. Marlene says:

    Hey Jasmine!
    I have never commented on any recipes in the Internet but I just feel Like I really want to tell you:
    This is for sure

    Made in a hundret times and it is always perfect. All my Friends and Family Love it, too. Have sent the recipes to many of them.
    Thank you so much <3

  59. Mimi says:

    This banana bread is incredible!! I’ve tried so many banana bread recipes, and all of them have come out bland or gluey. This bread was the perfect level of sweetness, the banana flavor came in strong, and the texture was moist and lush. Oat flour is my favorite flour to work with, and I try to bake without refined sugar and oil, so I really appreciate this recipe! Thank you for all your help making plant-based eating full of goodies and fun.

  60. cho says:

    i know it’s a stupid question but i’ve run out of apple cider vinegar. So what can be used as a substitute instead?

  61. Caroline says:

    Hi! I made this today and the flavor turned out wonderful! The bread rose beautifully in the oven and came out looking perfect, however as it cooled it fell considerably and ended up being quite short and dense. Any suggestions?

    • Chris Petrellese says:

      We are glad it tasted good. Sorry to hear about that later part. It is possible that the batter was overmixed, which can cause the bread to be dense and chewy.

  62. Ethan says:

    Came out great! Made the oat flour in the blender and left out the nuts. It definitely does taste like a healthier banana bread, not as sweet as using sugar but I don’t mind that. Delicious with peanut butter!

  63. Cristaux says:

    I love this recipe – I make it all the time! I find it a bit sweet with 1 cup dates so I half that.

    It’s in the oven again as we speak. Great work and thank you x

  64. Cassandra says:

    Do you think all purpose flour would work in this recipe because I only have steel cut oats? Or would those work for the oat flour as well?

  65. Pazit Schrecker says:

    This was incredible and so easy! I made two mini-loaves instead of one big one and they came out great 🙂

  66. Jane says:

    Absolutely delicious! I will definitely be making this again ????????

  67. Liz says:

    Wow. These are amazing! I was looking for a date sweetened banana bread recipe for my one year old daughter and this is the best I’ve found. I’m very impressed!

  68. Julie says:

    Can I/how do I make these into muffins?

  69. Paula Otero says:

    This was absolutely delish! Perfectly most and sweet. Thank you!!

  70. M says:

    Amazing recipe! Will def be making it again.

  71. Steph says:

    I make this all the time! It’s fantastic. Sometimes I add in a bit more oat flour for a more bready result, sometimes not. I also often top it with sweetened cashew cream – really good.

  72. Melanie Stephenson says:

    The flavor of this bread is awesome. I didn’t quite have enough oats, so I added coconut flour to make up the difference. This naturally added some density. But there was still plenty of moisture. I also made the recipe into 12 muffins, which I baked for about 30 minutes. For those wondering about the quantity of dates, I used about 140 grams of dates.

  73. Angie says:

    Love this recipe. I make it into 12 “muffins” (only tales 30 mims to cook) and add a handful of raisins too. I did find they rose better if
    I added more (about half as much again) of the bicarb and baking powder
    My go to sweet treat to stop me reaching for the processed junk. Thank you for sharing this recipe

  74. Liz says:

    I love this recipe. Used to make it with vegan chocolate chips, now have a 1.5yr old and make without. Everyone here loves it!

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