vegan banana bread in a loaf pan

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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

closeup of oatmeal banana bread recipe baked in a loaf pan

Here’s what you’ll need to make this recipe

sliced banana oat bread on a cooling rack

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.

closeup of vegan banana bread with oats

FAQ’s and tips for making banana oat bread

How do you know when the banana bread is done?

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.

How long will banana bread last?

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!

Can banana bread be frozen?

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.

Can banana bread recipe be used for muffins?

Yes it can! Just fill up prepared muffin tins about ⅔ of the way full and bake for about 30 minutes.

Why banana bread sinks in the middle

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.

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More breakfast recipe to try!

Banana recipes you’ll enjoy!

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Oatmeal Banana Bread

Don’t waste those spotty bananas! Make this easy, one bowl oatmeal banana bread instead. This vegan banana bread recipe is the best. It might not be that healthy, but it’s super easy, moist and delicious, and you don’t need applesauce to make it.

  • Author: Melissa Belanger
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 1 loaf 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 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

  1. Preheat oven to 350˚F (180˚C). Grease a loaf pan or line the bottom with parchment paper.
  2. In a medium bowl, whisked together flour, sugar, oats, baking soda, baking powder, salt, cinnamon, nutmeg.
  3. Stir in the almond milk, vegetable oil, vanilla extract and mashed bananas and mix until combined.
  4. Pour the mixture into the prepared loaf pan. Bake for 45-55 minutes.

Notes

For garnish: 1 banana sliced lengthwise and a few extra tablespoons of oats.

Nutrition

  • Serving Size: 1 slice
  • Calories: 289
  • Sugar: 22.7 g
  • Sodium: 220.2 mg
  • Fat: 9.6 g
  • Saturated Fat: 7.6 g
  • Carbohydrates: 48.1 g
  • Fiber: 2.4 g
  • Protein: 3.5 g
  • Cholesterol: 0 mg

Keywords: dairy free, vegan, one bowl, easy, banana bread, banana, quick bread

Last Updated on November 12, 2021 by Melissa Belanger

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Recipe rating

10 Comments

  1. 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.

  2. 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!)

  3. 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.

  4. 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. 🥰🥰🥰