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 anytime of day when the craving occurs!
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 breads using banana’s 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!
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).
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 half way through. Top will turn golden and toothpick stuck 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.
Slice and enjoy this moist and delicious vegan blueberry banana oat bread. Share with one and all!
More Vegan Baked Goods
Quick breads are 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!
- Classic Vegan Banana Bread
- Buckwheat Banana Bread (Gluten Free)
- Applesauce Bread (Oil-Free)
- Banana Chocolate Chip Muffins
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.
PrintVEGAN 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!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Makes 8 - 10 slices 1x
- Category: Quick Bread
- Cuisine: Vegan
Ingredients
- 1 ¼ cups (120g) old fashioned oats
- 1 ¼ cups (125g) light spelt flour
- ⅓ cup (47g) sugar (turbinado, coconut or pure cane)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- generous pinch of salt
- 2 – 3 ripe bananas, mashed (about 1 to 1 ¼ cups (220-276g))
- ¼ cup (56ml) unsweetened almond milk
- ¼ cup (56ml) 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
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 using other flours with gram weights, please refer to this guide from King Arthur: Ingredient Weight Chart
If you don’t have baking soda on hand, use 1 tablespoon of baking powder instead, it will work fine. You just may not get as golden of a top that the baking soda would add.
Karin says
I made a double batch, using blueberries in one half and vegan chocolate chips in the other. Nice texture and delicious on both counts!!
★★★★★
Cheryl says
This recipe looks delicious, I can’t wait to make it. Could you suggest a replacement for the sugar?
Julie | The Simple Veganista says
You can replace the sugar with pure maple syrup, chopped dates, or monk fruit sweetener. I hope that helps!
Sandra Evans says
Quick and easy to make. I used rapeseed oil and a 0 carb sugar substitute. As I used ordinary plain flour, did need a little more almond milk to achieve the right consistency. Looked and tasted very good and kept moist, although it didn’t last that long!! Will definitely make again.
★★★★★