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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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.
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.
Followed the recipe exactly and it came out perfect, thank you!
Could I sub the bananas with apple sauce?
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!
can I use melted coconut oil?
Yes, coconut oil is fine! Enjoy :)
So yummy!
The recipe instructions do not show when to add the sugar that I could see.
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!
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!!
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!
banana blueberry oat bread.
True to recipe, easy and delicious. Grandkids came over and…………..well I have more blueberries will
Bake again tomorrow ?
Makes my day, so glad everyone loved it! Cheers :)
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.