Are you ready for vegan banana bread that's actually healthy enough for breakfast? It tastes so good you might want to eat it for dessert, too! Lightly spiced, naturally sweetened, and made with oat flour, this banana bread has an irresistibly tender and moist crumb.
Vegan, gluten-free, and WFPB oil-free; Nut-free option.
Made with my favorite baking flour, the texture of this oat flour bread manages to be both hearty and light, which I love. It's also surprisingly tender, not at all gummy or dense.
With room for customization in toppings, sweetness, and the nut/seed butter, I hope this will become your new go-to healthy banana bread recipe.
How To Make Vegan Banana Bread
Originally, I'd planned to make a caramelized banana bread, which definitely added a couple of steps. But after the first test batch I decided easier is almost always better.
And during the next test batch I realized easy did indeed outweigh any flavor benefit added by caramelization. So easy it is!
Making vegan banana bread is as simple as this:
- Combine dry ingredients in one bowl.
- Mash the bananas and whisk wet ingredients in another bowl.
- Stir the wet and dry ingredients together, then pour the batter into a parchment-lined loaf pan.
- Sprinkle on the nuts or other topping, and bake in a preheated 350 degree oven for one hour or until a toothpick inserted in the center comes out clean.
That last part is pretty important. Underdone banana bread still tastes great, but texture-wise it's actually pretty sad.
So don't be afraid to stick that tooth pick (or chop stick or butter knife) in there and really make sure it's done, okay?
Substitutions and FAQs
Absolutely. The recipe uses a small amount of almond butter for added richness and moisture, but you can also use sunflower seed butter or tahini. And instead of walnuts on top you can add chocolate chips, raw pumpkin seeds, or slices of banana.
By all means! And if you're interested in a double chocolate banana bread, check out the one linked below.
Oat flour is the only flour I've tested so far with this recipe, so I can't say for sure, though I have heard from others who subbed whole wheat pastry with great success.
Nope! The bananas and almond butter work together to add moisture, binding, and fat, while baking soda and baking powder cause the bread to rise.
Aside from enjoying a slice of oat flour banana bread for breakfast, you can easily transform this healthy banana bread into an amazing dessert. Imagine this...
Warm up individual slices of banana bread. Top with a scoop of Butter Pecan or Vanilla-Maple Oat Ice Cream, a drizzle of maple syrup, and a dash of cinnamon. Oooooh, that's my kind of dessert, friends!
You can also gift loaves of this vegan banana bread to friends, pack slices in your lunch box, or take it with you on a hike. Honestly, I can't think of an occasion or time of day where I wouldn't want to eat this banana bread.
More vegan oat flour recipes to try:
Vegan Chocolate Banana Bread
Oil-Free Vegan Banana Brownies
Vegan Peanut Butter Brownies
Oil-Free Peanut Butter Cookies
Golden Milk Muffins (also oil-free)
Oil-Free Chocolate Cake With Strawberries
Loaded Breakfast Muffins (oil-free)
Double Chocolate Chip Cookies
Oat Flour Banana Bread (Vegan, Oil-Free)
- 2 cups oat flour (180 g); see Notes about measuring - Make your own by blending rolled oats.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- dash of nutmeg, optional
- ¼ teaspoon fine sea salt
- 3 medium very ripe bananas, when mashed should equal 1 ⅓ cups
- ¼ cup maple syrup
- ¼ cup coconut sugar - Sub cane sugar or brown sugar, if desired.
- ¼ cup smooth almond butter - Or other nut or seed butter; will alter flavor.
- ¼ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- ⅓ cup walnut or pecan halves, optional - For reduced fat or nut-free option, sub sliced banana.
- Preheat oven to 350 degrees F (176 C). Line an 8.5 x 4.5 inch loaf pan with parchment paper. The paper doesn't have to cover the ends; just make sure there's enough overhang to easily lift the loaf from the pan after baking.
- In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium-size bowl, mash the bananas until mostly pureed (a few larger bits are okay). Measure to make sure you have 1 ⅓ cups. If you have extra banana, either eat it, discard it, or set it aside to drizzle on top of the loaf just before baking.
- To the 1 ⅓ cups mashed banana add maple syrup, coconut sugar, nut butter, milk, vinegar, and vanilla. Stir very well until nut butter is completely incorporated. Pour wet ingredients into dry, and stir to combine. Pour batter into pan. If you had extra banana puree, place dollops of it on top of the batter, if desired. Arrange nuts on top - feel free to chop the nuts or break them up with your hands. I like to leave a few whole for appearance.
- Bake for 55 to 65 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack. Allow to cool completely before slicing (about 1 hour).
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.