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.
I’ve made this several times now and love it! How would you recommend adjusting bake time for muffins
I will definitely make these. After reading comments, I will use monk fruit sweetener instead of sugar. Seems fabulous for diabetes! Thank you!!
Hi. Can you use the stone ground spelt flour instead of the light spelt flour? Thank you.
Great question, Su Cheen! You can use stone-ground spelt flour in this recipe. You may just want to use 1 – 2 tablespoons less than called for. Do let us know how it goes!
I’ve made this yummy banana bread 5 times already. It freezes well too.
I use oat flour to replace the spelt. I also use avocado oil to replace the olive oil.
Then I sometimes add sunflower seeds or coco Nibs. I just love it! Thank you for this super easy recipe.*****
So glad you’re enjoying the recipe, Kay! Thank you for the inspiration with your swaps. It’s super helpful!
Mine didn’t come out fluffy. I added the applesauce instead of the oil and I didn’t realize my baking powder was expired. Could that be the reason?
Yes, expired baking powder was most likely the issue. Sorry, it get fluffy, but hopefully, it was still edible. Do try again!
I made this twice now. I like how filling it is with the oats included. I’ll try the monk fruit sweetener the third time.
I’m baking this today for the third time. It’s easy and delicious. My husband loves it as it’s not too sweet. Definitely a winner
I made a double batch, using blueberries in one half and vegan chocolate chips in the other. Nice texture and delicious on both counts!!
This recipe looks delicious, I can’t wait to make it. Could you suggest a replacement for the sugar?
You can replace the sugar with pure maple syrup, chopped dates, or monk fruit sweetener. I hope that helps!
Can you use almond flour instead of spelt flour?
I have not tried using almond flour 1-1 in this recipe, so I can’t say for sure. I know you can sub up to 1/4 of the flour with almond flour with no issues. If you’re up for an experiment, you can try subbing the flour with almond flour. Good luck, and enjoy the bread!
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.