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 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!
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 halfway 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 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
- 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
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.
Out of the several recipes I’ve tried, this makes the best vegan banana bread! I love how minimal and health-conscious the ingredient list is compared to so many other recipes, and it seems like this recipe can accommodate a lot of different fruits; so far I have successfully made it as-is (100g blueberries), with 100g whole cranberries, and with 50g/50g whole cranberries/blueberries. I’ve always opted for using applesauce (oil substitute) and coconut sugar, and I’ve tried it using oats with all-purpose flour, as well as oats with spelt flour. Every bake has turned out so well, and everyone who has tried it agrees it’s so delicious! 100% recommend!
I made this today and it turned out sooo well! I used half oil, half applesauce and I thought the texture was perfect. Will definitely make again!
Hi there this looks great and I’m wondering if I can omit the sugar (or just add a tablespoon of Stevia or honey) or will that mess up the ratios?
Thanks!
Great question, Eva! This is a very forgiving recipe so you should be able to make your sugar adjustments without any problems.
This was lovely! I added 1/2 cup of pecans. I was hopeful it wouldn’t be QUITE as dense, ah well. Served it toasted with earth balance. Yum!!
Hi!! would this recipe turn out okay if i use oat flour instead of regular flour or spelt flour??
Yes, oat flour will be fine. Do let us know how it goes for you, it’s super helpful for others as well!
Hi there, love this recipe have made it a few times! I am trying to eat less processed sugar, so can I substitute dates or agave syrup for the sugar, and if so how much?
Yes, you can sub the sugar with pure maple syrup, dates, agave, coconut nectar, or sugar free monk fruit sweetener. Replace 1 to 1 with the sugar amount called for, adjusting as needed after testing your first loaf. Hope that helps, enjoy!
Can i put sunflower oil or extra virgin oil instead?
Absolutely, use your preferred oil. Anything neutral flavored will be terrific. Enjoy!
Can i use instant oats instead of old fashioned?
Yes, you can use quick oats! I would reduce the amount to 3/4 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). Enjoy!
I made this recipe and added added 1/4 cup walnuts and a 2 TBS ground flax seed as my diet is WFPB ( Whole Food Plant Based). It is delicious and easy!
Thank you very much for this recipe. :) I am a big fan of oat and fruit loaves and I am sure I will make this one again.
I followed your recipe using coconut oil and even got to use my favourite millet flour (3/4 cup plain flour, 3/4 millet flour, 3/4 cup oats with a bit of dessicated coconut). Fifty minutes just fine. Next time I plan to use some nuts and maybe choc chips. It really is nicely versatile, wonderful.
Lots of lockdown love,
Iva