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!
I love making quick bread with bananas and you’ll find plenty of them in the recipe collection, like this Classic Vegan Banana Bread, Carrot Banana Bread, or this gluten-free Buckwheat Banana Bread (Gluten Free). For variation, these Banana Chocolate Chip Muffins and Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients).
Why We Love This Recipe!
I had a tub of blueberries on hand and thought, why not make a Blueberry Banana Bread? So I did, and let me tell you – it’s fabulous!
Are blueberries good in banana bread? Well, yes, they are, and I can’t think of a better way to use up summer blueberries!
We love that this fruit-filled quick bread is:
- Low-fat
- Easy to make
- Non-dairy & Eggless
- Not overly sweet
- Healthy
- Moist and delicious
So without further ado, let’s bake!
How To Make Vegan Blueberry Banana Oat Bread
Gather your ingredients…
- Old-fashioned oats – You can also use quick oats.
- Light spelt flour – You can use all-purpose, whole wheat, or oat.
- Sugar – turbinado, coconut, or pure cane.
- Baking powder + Baking soda
- pinch of salt
- Bananas – overripe preferred.
- Unsweetened almond milk – Use your favorite non-dairy milk.
- Oil – Grapeseed, light-flavored olive oil, or applesauce
- Blueberries – Fresh or frozen.
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 the top. I added quick oats, but old-fashioned oats would look nice, too (above right).
Place in the preheated oven and bake for 50 – 55 minutes, rotating once halfway through. The top will turn golden, and a 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 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!
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!
- 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 1/4 cups old-fashioned oats (or quick oats – see notes)
- 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
- 2 – 3 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
Quick-oats: You can use quick oats. I would reduce the amount to 1 cup, adding another 1/4 cup if the batter doesn’t seem too dry (or sprinkle the remaining 1/4 cup over top before baking).
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, you will be fine without it. You just may not get as golden of a top as the baking soda would add.
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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
So how many grams of bananas do i need?
Can i replace spelt Flour for oat flour?
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!
Delish!! Made this with oat flour, oat milk, and applesauce!
This recipe was unbelievably good. So easy to make, super moist and flavorful, thank you for a great bite!
I love this bread. Simple, short ingredients list, tastes great, perfect breakfast treat and I don’t feel guilty eating it.
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
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!
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 :)
Pumpkin?
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!
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
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 :)
Can maple syrup be used for sugar replacement? If so, how much? Also, gluten free baking flour instead of spelt?
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!
What could you replace the oil with? Thanks
I would suggest replacing the oil with applesauce. Would love to know how it goes!