This Vegan Oatmeal Banana Bread is the ultimate comfort food that’s healthy, hearty, and incredibly satisfying. Not only is it plant-based and gluten-friendly, but it also packs a punch of flavour and nutrition. Bananas give it a natural sweetness, while oats add a chewy texture. The fact that it’s vegan makes it accessible to everyone, regardless of dietary restrictions. Whether you are an expert baker or just a beginner, this recipe is foolproof.
Ingredients: What You Will Need
Here is your shopping list to whip up this delicious banana bread. The best part? You probably already have several of these ingredients in the pantry.
- 3 ripe bananas (the riper, the better for natural sweetness)
- 1 1/4 cup oat flour (or make your own by grinding oats in a blender)
- 1 ½ cups all-purpose flour (use gluten-free all-purpose flour if needed)
- toasted rolled oats for garnishing
- ¼ cup coconut oil (melted, or sub with any neutral vegetable oil)
- ⅓ cup maple syrup (or agave syrup, for sweetness)
- 2 tsp vanilla extract (pure for the best flavour)
- 1 tsp cinnamon (ground, for warmth and aroma)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup plant-based milk (almond, soy, or oat milk work well)
- ⅓ cup chopped walnuts or pecans (optional, for crunch)
- ¼ cup vegan chocolate chips (optional, for a treat!)
For the cinnamon sugar swirl:
- 2 tbsp butter
- 3 tbsp dark brown sugar
- 1 tbsp cinnamon
- pinch of salt (optional)
Recommended brands: Bob’s Red Mill for oats and oat flour and Enjoy Life for vegan chocolate chips.
Preparation Steps: Let us Get Everything Ready
- Preheat your oven: Set it to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy clean-up.
- Prepare the bananas: In a large mixing bowl, mash the ripe bananas using a fork or potato masher until they are smooth but still a bit chunky.
- Get your dry ingredients together: In a separate bowl, whisk together the oat flour, rolled oats, cinnamon, baking soda, baking powder, and salt. This step ensures that the dry ingredients are equally distributed.
- Mix the wet ingredients: Add the melted coconut oil, maple syrup, vanilla extract, and plant-based milk to the mashed bananas. Stir until smooth.
- Combine dry and wet ingredients: Gradually fold the dry ingredients into the banana mixture. Stir until just combined—do not overmix, as this could make the banana bread dense.
- Add a layer of cinnamon sugar swirl between your layers of batter for extra taste.
- Add mix-ins: If using walnuts, pecans, or chocolate chips, gently fold them into the batter now.
Cooking/Baking Instructions: Time to Bake That Bread!
- Pour the batter into the prepared loaf pan and spread it evenly with a spatula. To get rid of any air bubbles, tap the pan several times on the counter.
- Bake for 50-60 minutes at 350°F (175°C). You will know it has done when the top is golden brown, and a toothpick inserted into the center comes out clean.
- Pro Tip: Cover the loaf loosely with aluminium foil after 40 minutes if the top is browning too quickly. This will ensure the center cooks through without overbrowning the crust.
- Cool the bread: Once done, remove the pan from the oven and allow it to cool in the pan for 10-15 minutes. Then, place the loaf on a wire rack to completely cool. This step helps the banana bread firm up, making it easier to slice.
Serving Suggestions: How to Enjoy This Banana Bread
- Sliced warm: Serve with a spread of vegan butter, nut butter, or a drizzle of maple syrup.
- Toppings: Sprinkle extra walnuts, a pinch of sea salt, or even a dusting of powdered cinnamon on top for added flavour.
- Side Ideas: Pair with a hot cup of tea, coffee, or a smoothie for a complete breakfast. You could also serve it alongside fresh fruit like berries for a refreshing contrast.
Additional Tips: Level Up Your Banana Bread Game
- Flavour Boosters: Add ½ tsp of nutmeg for a warmer flavour or a pinch of ground ginger for a bit of spice. For more indulgence, throw in extra vegan chocolate chips!
- Substitutions: If you do not have coconut oil, olive oil or applesauce works well. To make it nut-free, skip the nuts and chocolate, and the bread will still turn out fantastic.
- Gluten-Free Option: Ensure your oats and oat flour are certified gluten-free if you are sensitive to gluten.
- For Extra Moistness: Add 1-2 tbsp of unsweetened applesauce to the batter if you like your banana bread extra moist.
Final Thoughts on Vegan Oatmeal Banana Bread
This Vegan Oatmeal Banana Bread is simple, delicious, and filled with wholesome ingredients that nourish both body and soul. Whether you are new to vegan baking or a seasoned pro, this recipe is sure to become a favourite. Not only does it make your kitchen smell amazing while baking, but it is also a versatile dish that can be enjoyed in countless ways. Plus, it is freezer-friendly—slice it up and store it for a quick breakfast or snack anytime.
Fun Fact: Bananas are a natural source of potassium and can help boost energy levels and mood. This banana bread not only tastes good but makes you feel good too!
Happy baking!
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FAQ: Vegan Oatmeal Banana Bread Recipe
Q1. Can I make this banana bread without oil?
A1. Yes! You can substitute the oil in the recipe with unsweetened applesauce or mashed avocado for a healthier, oil-free version. It will still result in moist and delicious banana bread.
Q2. Is it possible to use other flours instead of oat flour?
A2. Absolutely! While oat flour adds a great texture, you can substitute it with whole wheat flour, almond flour, or even gluten-free all-purpose flour for a different variation of banana bread.
Q3. How ripe should the bananas be?
A3. For the best flavour, use very ripe bananas—brown and spotty is ideal. The riper the bananas, the sweeter and more flavourful the banana bread will be.
Q4. Can I add other mix-ins to this recipe?
A4. Yes, feel free to customize your banana bread by adding mix-ins like raisins, dried cranberries, chopped nuts, or even shredded coconut. These will add texture and make the bread even more exciting!
Q5. How should I store the banana bread?
A5. You can store your banana bread at room temperature in an airtight container for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze it for up to 3 months.
Q6. Can I use instant oats instead of rolled oats?
A6. Yes, but rolled oats give a better texture to the banana bread. Instant oats will make the bread a bit denser, but it will still taste great.
Q7. Is this banana bread suitable for gluten-free diets?
A7. This recipe is naturally gluten-free if you use certified gluten-free oats and oat flour. It is a fantastic option for those looking for a gluten-free banana bread alternative.
Q8. Can I make muffins instead of a loaf with this recipe?
A8. Yes! Simply pour the batter into a lined muffin tin and bake at 350°F for 18-22 minutes. You will have perfectly portioned banana bread muffins in no time!
