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

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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!


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


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.


*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.