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Vegan Blueberry Banana Oat Bread

Vegan Blueberry Banana Oat Bread is made with heart-healthy, wholesome ingredients and bakes up moist. It’s my new favorite quick bread for breakfast, a snack, or any time of day when the craving occurs!

top down view of freshly baked vegan blueberry banana oat bread in loaf pan

I had blueberries, so I made this vegan blueberry banana oat bread. And let me tell you – it’s fabulous!

You can find plenty of quick bread using bananas in the recipe collection, like this Classic Vegan Banana Bread, Carrot Banana Bread, or this gluten-free Buckwheat Banana Bread (Gluten Free), and for variation, these Banana Chocolate Chip Muffins and Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients).

For those wondering if blueberries are good in banana bread? Well, yes, they are, and I can’t think of a better way to use up the blueberries of summer!

What’s so great about this blueberry banana bread recipe:

  • low-fat
  • easy
  • non-dairy & eggless
  • not overly sweet
  • healthy
  • & delicious

So without further ado, let’s bake!

side by side photos of the ingredients prepped and ready to make blueberry banana oat bread.

How To Make Vegan Blueberry Banana Oat Bread

Gather your ingredients…

  • old fashioned oats
  • light spelt flour
  • sugar (turbinado, coconut or pure cane)
  • baking powder
  • baking soda
  • pinch of salt
  • bananas
  • unsweetened almond milk
  • grapeseed or light-flavored olive oil or applesauce
  • fresh blueberries (frozen is ok too)

optional add-ins

  • vanilla extract
  • cinnamon

Mash your bananas by hand using the back of a slotted spoon or fork (shown above).

side by side photos of the process of making blueberry banana quick bread.

Mix together the flour, oats, sugar, baking powder, baking soda, and salt. Add to that the mashed bananas, oil, and non-dairy milk, and mix to combine, just until the flour is incorporated, don’t overmix. Gently fold in the blueberries (above left).

Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old-fashioned oat would look nice, too (above right).

Place in preheated oven and bake for 50 – 55 minutes, rotating once halfway through. Top will turn golden and toothpick stuck in the center will come out clean.

vegan blueberry banana oat bread in a loaf pan just baked

Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan, and the loaf will come out clean. Place it on a wire rack to cool completely.

Slice and enjoy this moist and delicious vegan blueberry banana oat bread. Share with one and all!

top down view of vegan blueberry banana oat bread cut into slices

More Vegan Baked Goods

Quick bread is easy to make and can be stored in the refrigerator or freezer to keep longer. You can never have too many variations. Give these other quick breads a try, you just may find a new favorite!

top down view of vegan blueberry banana oat bread sliced

If you try this vegan blueberry banana oat bread recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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VEGAN BLUEBERRY BANANA OAT BREAD

This vegan blueberry banana bread is moist, super easy to make and not overly sweet. Plus, it’s made with heart healthy, wholesome ingredients!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 810 slices 1x
  • Category: Quick Bread
  • Cuisine: Vegan

Ingredients

Units Scale
  • 1 1/4 cups old-fashioned oats
  • 1 1/4 cups flour – spelt, all-purpose, whole wheat (*see notes)
  • 1/3 cup sugar (turbinado, coconut or pure cane)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • generous pinch of salt
  • 23 ripe bananas, mashed (about 1 to 1 1/4 cups (220-276g))
  • 1/4 cup unsweetened almond milk
  • 1/4 cup grapeseed or light-flavored olive oil or applesauce
  • 1 cup (100g) fresh blueberries (frozen is ok too)

optional add-ins:

  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil.

Combine: In a medium sized mixing bowl, add the flour, oats, sugar, baking powder, baking soda, optional cinnamon and pinch of salt, stir to combine.

Mash the bananas by hand in a small bowl, using the back of a fork or slotted spoon.

Mix: To the dry ingredients, add the mashed bananas, oil, plant milk and optional vanilla, mix to combine, just until the flour is incorporated. Best practice for mixing quick bread batter: Don’t overmix, as overmixing the ingredients will cause the gluten proteins to create an elastic batter that will not rise well.

Gently fold in the blueberries.

Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old fashioned oat would look nice too. You can also chop old fashioned oats into smaller pieces.

Bake: Place loaf pan in oven and bake for 50 – 55 minutes, rotating the pan once halfway through. Top will turn golden and toothpick placed in the center will come out clean.

Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan and the loaf will come out clean, place on rack to cool completely.

Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator.

Notes

*If using other flours with gram weights, please refer to this guide from King Arthur: Ingredient Weight Chart

I found this bread to be great as is, without any of the optional add-ins, but I’ve added them as an option to keep it varied and versatile.

If by chance your batter is on the dry side, this can happen when using all-purpose or whole wheat flour, you will most likely need to add a little extra non-dairy milk, about 3 – 4 tablespoons will do.

If you don’t have baking soda on hand, use 1 tablespoon of baking powder, which will work fine. You just may not get as golden of a top as the baking soda would add.

101 Comments

  1. I just love making a dish that is super easy, super nutritious and super delicious and I feel so like I am cheating and having a delectable treat. This recipe is all of those, so very good. My 85 year old husband said he thought I was making another tree bark recipe when I described it but he thought it was delicious, he wants it kept in the freezer in slices so he can have a satisfying snack. Thank you so much.

  2. Niwashikun says:

    Hi, the metric measurements in parentheses don’t match the metric measurements when one chooses the metric button at the top of the recipe. Which ones are correct?

    Thanks!

    1. Julie | The Simple Veganista says:

      I just tried to fix it and for some reason it removed the ability to toggle. For now, I’ve updated the grams in the recipe card for you to use. I’ve also added a note when using different types of flours with grams, since flour weights vary. You’ll find a link in the notes to King Arthur Ingredient Weight Chart. I hope that helps, and I’ll be looking into fixing the US/Metic toggle. Enjoy!

  3. Are quick oats (instead of old fashioned rolled ones) okay?

    1. Julie | The Simple Veganista says:

      Yes, you can use quick oats in place of regular old-fashioned. Enjoy!

  4. Tracey Tomlinson says:

    My go to no fail banana bread recipe. I have used many types of flour, added nuts, vegan chocolate chips and fruit or just plain and always turns out great.
    Simple Veganista always simple and always deelish!

    1. Jennifer Rohrer says:

      Moist and delicious. Thank you for a great recipe.

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