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Banana Monster Bread, Vegan + Gluten-Free

On a snowy day last week, I was casually going about my business, baking banana bread and admiring my new mini loaf pan, when a couple of items from my pantry caught my eye. I made a game-time decision to throw in chocolate chips, chopped walnuts and mini vegan marshmallows….and OMG it was the best banana bread decision I’ve ever made!

Today I’m super excited to share my recipe for Vegan, Gluten-free Banana Monster Bread. It has all the best qualities of banana bread (creamy inside, crispy outside) plus tons of texture, flavor and crunch from all the fun add-ins.

This recipe will make 4 mini loaves or 1 regular size loaf. For a large loaf you’ll want to increase the cooking time by about 10-15 minutes.


3.7 from 3 reviews
Banana Monster Bread, Vegan + Gluten-Free
Prep time
Cook time
Total time
Recipe type: bread, dessert
Cuisine: vegan, gluten-free
Serves: 8
  • 1½ cups all purpose gluten-free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 2 bananas, mashed
  • ¼ cup coconut oil, softened
  • 2 tbs maple syrup
  • 2 tbs non-dairy milk
  • handful of chocolate chips
  • handful of vegan mini marshmallows (see link above)
  • handful of chopped walnuts
  1. Preheat oven to 375°. Grease loaf pan(s).
  2. In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a small bowl, stir together banana, coconut oil, maple syrup and milk.
  4. Add contents of small bowl to large and stir throughly. Fold in chocolate chips, marshmallows and walnuts.
  5. Transfer batter to loaf pan(s) and fill to about 90%. Bake for 15 minutes.
  6. Remove from oven and let cool completely before slicing.




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27 Responses to Banana Monster Bread, Vegan + Gluten-Free

  1. Umm you do know most chocolate chips are not vegan? And marshmallows are NOT vegan. Not sure if you know this or not, most vegan recipes list the alternative items they use, and you didn’t so just wondering if you are aware and just pointing it out for other who may not be aware.

    • Yep, a lot of chocolate chips actually are vegan! You just gotta just the ingredients. And you’ll notice that I put a link to vegan marshmallows in the beginning of the post. Excited that we have vegan marshmallows now!

    • Chocolate is by nature, vegan. Of course many companies add in dairy (to make milk chocolate, specifically), but a number of brands are vegan–to include Enjoy Life (I love this brand because they’re completely allergen free–no cross-contamination in their facility). And in speciality grocers/high-end food stores like Whole Foods, there are vegan marshmallows :)

    • I used homemade almond milk but really any kind will work! I find almond and coconut milk to be my favorites in baking because they are the creamiest. :)

    • I use the AP flour because it’s gluten-free. The flour isn’t the part that makes it vegan or not. If you’re looking for a substitute (and you don’t need it to be gluten-free) you can use regular old flour as well!

  2. I feel like I’m missing something. When I made this recipe the “batter” turned out very thick, more like a cookie dough. Is the softened coconut oil supposed to be melted? I feel like there needs to be more liquid or I did something wrong lol. It really didn’t rise at all when I baked it. It tasted great but was very heavy and dense.

    • Hi Roxy, I’m sorry to hear that it didn’t turn out perfectly! I would say that it is a thicker batter but when I make the recipe it usually rises up nice and fluffy. The first thing I would look into is if your baking powder and baking soda are expired? Also, what kind of gluten-free flour did you use? I’ve only made it with Bob’s Red Mill brand. I hope we can get to the bottom of this! :)

      • Hi Kristie,

        Interesting, my guess is that it has to do with the flour. I haven’t tried that brand but if it contains a lot of rice flour maybe that’s where the problem is? I always Bob’s Red Mill gluten-free. I’ll have to start being more specific about what kind of flour I use!

  3. So mine didn’t really rise, maybe it’s because I used oat flour instead? It still turned out really yummy! Do you know what I could do to make fluffier and rise more?

    Thanks for the recipe tho so delicious!! :)

    • I’m happy you liked it even though it didn’t fluff up much! The first thing I always check is if the baking soda or powder are expired, that prevent baked goods from rising! I haven’t tried this recipe with oat flour but my guess is that could be the problem. I used Bob’s Red Mill Gluten-Free flour and that worked wonderfully! :)

  4. So good and filling! It’s the first time that I really like a vegan banana cake recipe. Very good texture. I didn’t put marshmallows. I used the Gluten free flour from Bulk Barn (similar to Red Mill). Thank you!

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