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.
Marnie Kerrison says
I am a follow the directions to a “T” person, not a natural baker…. The directions did not mention the vanilla and cinnamon so I only noticed after I’d put the blueberries in so probably should have put cinnamon with the dry ingredients and vanilla with wet… Ugh.. I took it out and added them but probably just ruined it so will let you know how it turns out.
Marnie Kerrison says
As I mentioned it was user error, but even with my mess up (having to stir in cinnamon and vanilla later, the texture was fine, probably didnt rise as much as it would have without my mess up. I will be sure and add the cinnamon with the dry and vanilla with the wet next time.
★★★★★
Davine says
Followed the recipe exactly and it came out perfect, thank you!
★★★★★
Amina says
Could I sub the bananas with apple sauce?
Julie | The Simple Veganista says
Yes, I’ve never actually tried it in this recipe, but I think that should be fine, just add a little extra banana. Would love to know how it turns out for you!
Anna says
can I use melted coconut oil?
Julie | The Simple Veganista says
Yes, coconut oil is fine! Enjoy :)
Jean says
The recipe instructions do not show when to add the sugar that I could see.
Julie | The Simple Veganista says
Thank you Jean for pointing that out! I’ve updated the recipe card and the sugar is included with the dry ingredients. Enjoy the bread!
Kathy says
Delicious! I baked a bit longer because it was really moist, perhaps another 10 minutes? And I used whole wheat flour for the spelt, added lemon zest and juice of half a lemon I had lying around. Lol. Fantastic!!
★★★★★
Tracy says
Delicious! I used white whole wheat flour, added some cinnamon, allspice and cardamom, sprinkled turbinado sugar and oats over the top before baking. It did take about 20 extra minutes to bake, maybe because my bananas were huge. This recipe is a keeper!
★★★★★
E says
Hi
I tried to make this recipe with oat flour but 175 gms of oat flour was a lot of flour that it made the batter really dry .
Sonia says
banana blueberry oat bread.
True to recipe, easy and delicious. Grandkids came over and…………..well I have more blueberries will
Bake again tomorrow ?
Julie | The Simple Veganista says
Makes my day, so glad everyone loved it! Cheers :)
Pam says
This was not only easy, but it is really good. I used regular sugar because I didn’t have any other and didn’t feel like running to the store. I added walnuts and flax seeds, just because I like them. I’m going to make another loaf one as soon as I get a couple of really ripe bananas, using some super dark chocolate chocolate chips. I can’t wait. Thanks for sharing this.
★★★★★
Alisa says
Made this for the first time and modified a bit.
In place of plant milk I used juice of 1/2 large lemon (about 1/3 of a cup) and lemon
Used 1/2 cup of applesauce in stead of oil
2 cups of blueberries instead of 1
ground up the oatmeal in food processor to make oat flour–used 1 cup of oat flour
1/2 cup regular oats and 1 cup of gluten free flour
was very delicious! Thanks for the recipe
★★★★★
Ninon Burgy says
So how many grams of bananas do i need?
Can i replace spelt Flour for oat flour?
Julie | The Simple Veganista says
You can find the grams for the bananas in the ingredient section of the recipe card, it gives how many bananas, cups and grams. Oat flour should be just fine as a replacement for spelt. Do let us know how it goes and enjoy!
Nicole says
Delish!! Made this with oat flour, oat milk, and applesauce!
★★★★★
breanna says
This recipe was unbelievably good. So easy to make, super moist and flavorful, thank you for a great bite!
★★★★★
Annie says
I love this bread. Simple, short ingredients list, tastes great, perfect breakfast treat and I don’t feel guilty eating it.
★★★★★
Donut Domination says
I just made this. Here are my edits:
100g ap flour
75g wheat flour
120ml milk
60ml veg oil
Added the 1t vanilla & 1t cinnamon
Used mulberries instead of blueberries.
Lined pan with parchment paper.
Pushed a banana sliced lengthwise into the batter & sprinkled with natural cane sugar.
Baked covered with a piece of foil for 50 min. Removed foil, rotated pan and baked an additional 10 min.
Delicious! Thanks for the recipe!
@donutdomination
★★★★★
Alana Embry says
This is oh so tasty. The first time I made this, I noticed that the instructions in the recipe section didn’t mention the sugar (I rarely read the lengthier descriptions above since I want to see the measurements right there), but the second time I made this I forgot all about the sugar until it was already in the pan. I didn’t want to add it and over-mix the gluten at this stage, so I put some oats on top and sprinkled sugar on top of that and hoped for the best. It baked up just fine but I did drizzle some honey on the slices as I ate them. :) I think a little coconut would be yummy added in too!
katy says
I’m allergic to bananas, but this loaf looks divide!
What might I substitute the banana with so I don’t miss out!
Thank you in advance :)
Deb says
Pumpkin?
Pari says
Super adaptable and came out great! Well worth a shot for a moreish but not sickly sweet banana and blueberry loaf ! Thank you for sharing!
★★★★★
Upnorthlivin says
Tried this today. Turned out amazing even though I forgot the milk! I was wondering why it looked dry so I added another 1/4 cup of oil. Then once it was in the oven I turned around and saw the unopened almond milk on the counter!! Gasp! Lol
Julie | The Simple Veganista says
Oh no! haha I guess it’s pretty forgiving because I’ve added up to 1 3/4 cups of bananas and it was great.
Glad it turned out well for you! Cheers :)
Tara says
Can maple syrup be used for sugar replacement? If so, how much? Also, gluten free baking flour instead of spelt?
Julie | The Simple Veganista says
You can easily replace the sugar with maple syrup. I would suggest to omit the non-dairy milk if you do use maple syrup in place of sugar.
I haven’t tried gluten free baking flour with this, but I would think it would be ok.
Hope this helps. Would love to hear how it turns out for you!
Sonia says
What could you replace the oil with? Thanks
Julie | The Simple Veganista says
I would suggest replacing the oil with applesauce. Would love to know how it goes!