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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!

top down view of freshly baked vegan blueberry banana oat bread in loaf pan

I love making quick bread with bananas and you’ll find plenty of them in the recipe collection, like this Classic Vegan Banana BreadCarrot 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!

side by side photos of the ingredients prepped and ready to make blueberry banana oat bread.

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).

side by side photos of the process of making blueberry banana quick bread.

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.

vegan blueberry banana oat bread in a loaf pan just baked

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!

top down view of vegan blueberry banana oat bread cut into slices

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!

top down view of vegan blueberry banana oat bread sliced

If you try this vegan blueberry banana oat bread recipe, please let us know! Leave a comment and rate it below. I’d love to hear what you think or make any changes.

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VEGAN BLUEBERRY BANANA OAT BREAD

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 48 reviews

This vegan blueberry banana bread is moist, super easy to make and not overly sweet. Plus, it’s made with heart healthy, wholesome ingredients!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: 1 hour 5 minutes
  • Yield: Makes 810 slices 1x
  • Category: Quick Bread
  • Cuisine: Vegan

Ingredients

Units Scale
  • 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
  • 23 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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107 Comments

  1. Tracey Tomlinson says:

    My go to no fail banana bread recipe. I have used many types of flour, added nuts, vegan chocolate chips and fruit or just plain and always turns out great.
    Simple Veganista always simple and always deelish!






    1. Jennifer Rohrer says:

      Moist and delicious. Thank you for a great recipe.






  2. Hello Julie,

    This sounds really great, but I have two questions.
    Can one make this bread with buckwheat flower? How about using honey instead of sugar? If so, then how much? Thank you.

    1. Julie | The Simple Veganista says:

      Yes, you can use buckwheat flour. And you can also replace the sugar with your preferred liquid sweetener. No need to make any changes in measurements. Enjoy!

  3. Peggy Warner says:

    Hi
    From all the comments I can’t wait to try this blueberry banana bread.
    Is there an ingredient I can substitute for the sugar without messing up the texture of the bread?
    Thank you

    1. Julie | The Simple Veganista says:

      You can try Monk Fruit sweetener or the sugar with pure maple syrup. Let us know how it goes and what you use, it’s super helpful to others. Enjoy!

  4. Hello and thank you for the recipe.
    Is is possible to use nuts or chocolate chips instead of berries, or the batter would turn out dry?
    Thanks

    1. Julie | The Simple Veganista says:

      Great question, Niloufar! Yes, you can substitute the blueberries with nuts and/or chocolate chips. No changes are needed, except using your best judgment on how much nuts or chocolate chips to use. Enjoy!

  5. This turned out beautifully. I can’t wait to try the other recipes.






  6. Douglas Miller says:

    This recipe is great and I use it all the time.. Recently though I’ve traded ripe bananas for peaches and milk for coconut cream 👌👌👌






  7. Absolutely love this recipe! Any combination of cherries and berries works too. I used 1 1/4 of fruit. Unsweetened applesauce is great instead of oil. Thank you!






  8. I don’t want to go out and buy spelt flour. Can I use the wheat flour I have on hand?

    1. Julie | The Simple Veganista says:

      Yes, you can use wheat flour. This recipe is very versatile. Enjoy!

  9. I’ve made this recipe twice now (once with blueberries and once with blackberries) and it is so delicious and easy to make! A perfect way to use those bananas that I forget to use :)






  10. Need to make these in muffin size…anyone figure out baking time please??

    1. Julie | The Simple Veganista says:

      Great question, Helen! For muffins, bake 30 minutes. Enjoy!

      1. Thanks a mill Julie. The muffins came out perfectly! Delicious.






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