Why I love this vegan banana bread recipe
I finally got to make banana bread because I had super ripe bananas. I’ve been trying to do this for a long time now, and I either eat the bananas or they end up going bad before I remember to make something with them.
I can’t even tell you how excited I was when I realized I was going to be able to finally do it. I even added old-fashioned oats to the batter to cut the sweetness and make sure we were getting a little bit of fiber.
More oatmeal recipes: vegan oatmeal cookies / overnight oats (Starbucks copycat) / no bake oatmeal cookies
Here’s what you’ll need to make this recipe
- Measuring cups
- Measuring spoons
- Whisk
- Mixing bowl
- Loaf pan
How to make oatmeal banana bread
Mise en place. Preheat your oven to 350˚F. Grease and line a loaf pan with parchment paper (optional). Measure your ingredients out and mash your bananas before beginning.
Mix the dry ingredients. In a big mixing bowl, whisk your flour, sugar, oats, baking soda, baking powder, salt, cinnamon, nutmeg until everything is evenly distributed.
Add the wet ingredients. Stir in the almond milk, mashed banana, oil and vanilla extract. Mix until smooth.
Transfer to loaf pan. Pour the batter into your prepared loaf pan. To garnish, top with a sliced banana and some extra oats.
Bake the banana bread. Bake for 45 – 55 minutes, or until an inserted toothpick comes out clean. Remove from the oven and let the banana bread cool completely before slicing.
FAQ’s and tips for making banana oat bread
You can stick a toothpick into your bread to test the doneness. When it comes out clean, or with just a few crumbs on it, it’s done. Just make sure that you stick the toothpick in the center of the loaf for a more accurate reading as the sides often cook a little faster.
If you keep your banana bread properly stored in an airtight or covered container on the counter at room temp, you can expect it to last up to a week. For best results, eat it while it’s fresh!
Absolutely! Freeze banana bread for later! This is perfect for when you want to use up the bananas but you don’t want to actually eat them yet. Just let your banana bread cool completely before wrapping in plastic wrap and placing in a gallon sized ziploc bag. This will keep it fresh longer.
Yes it can! Just fill up prepared muffin tins about ⅔ of the way full and bake for about 30 minutes.
If you leave out any necessary leavening agents or don’t let your banana bread finish cooking, the center will drop. While it might taste good as a gloopy mess of warm banana bread batter nestled within baked bread, it’s not the desired results. Make sure you properly check the bread for doneness before removing it from the oven to cool.
More breakfast recipe to try!
- Strawberry ricotta breakfast toast
- Tater tot breakfast casserole
- Italian style breakfast sandwiches
- Breakast pizza
- Whole wheat pancakes
Banana recipes you’ll enjoy!
- Dairy free banana snack cake
- Dairy free bananas foster pancakes
- Banana berry smoothie
- Sourdough banana bread
Oatmeal Banana Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup lightly packed brown sugar
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup almond milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 very ripe bananas, mashed (about 1 1/4 cups)
Instructions
- Preheat oven to 350˚F (180˚C). Grease a loaf pan or line the bottom with parchment paper.
- In a medium bowl, whisked together flour, sugar, oats, baking soda, baking powder, salt, cinnamon, nutmeg.
- Stir in the almond milk, vegetable oil, vanilla extract and mashed bananas and mix until combined.
- Pour the mixture into the prepared loaf pan. Bake for 45-55 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Wow! This looks delicious. I love a good banana bread. Bars are even better because they’re easier to carry or eat on the go! Thank you.
oooh this sounds incredible! i will have to try it soon! thanks for sharing!
These look fantastic! And I’ve totally done that many times…put something in the oven only to find a sad, lonely ingredient left behind too late. Sure they were still delicious, and a good excuse to make again soon!
Baked this last night and it came out looking AMAZING – couldnt wait to to try it with my tea this morning. It is delicious -flavorful, moist – not too sweet. I think the amount of bananas for this is just right and I had extra ripe bananas too. I was looking for an eggless oatmeal banana bread (we make banana bread all the time but i really wanted to have that extra fiber in there) and this is perfect. I plan to try a muffin variety next.
This recipe is the bomb. Moist and dense, and not too sweet. I added some chocolate chips because it sounds like a good idea…and were devouring it. (How long does it keep seems like a ridiculous question at this point!)
4 bananas in the cake, or 3 in the cake and one to top?
4 bananas in the cake. I used an extra banana for garnish!
This recipe was great. I had run out of eggs and was skeptical about how this would turn out, but it was perfect. I added some chocolate chips and the entire loaf was eaten in 2 days in my house.
Thank you so much for sharing. I must give it a try. Can I ask you how much do you measure for a cup? (I mean how many grams). Thank you in advance. 🥰🥰🥰
You would have to look it up by the ingredient.