Vegan Oatmeal Banana Bread
User Reviews
5
Vegan Oatmeal Banana Bread
Description
Vegan Oatmeal Banana Bread uses rolled oats processed into a coarse flour mixed with ripe bananas, maple syrup, avocado oil, and non-dairy milk to produce a moist, dense batter. The addition of baking powder and baking soda provides leavening, while cinnamon and vanilla add warmth and aroma. Chocolate chips stirred in lend bursts of sweetness throughout the loaf. Baked in a parchment-lined pan at 350°F, the bread develops a golden brown top and a tender crumb.
The resulting bread offers a texture that is slightly denser than traditional wheat-based banana breads due to the oat flour, with soft, moist slices that hold together well. The cinnamon and vanilla notes complement the sweet bananas and chocolate chips. This loaf works well as a wholesome breakfast, snack, or dessert served plain or with spreads like vegan butter or nut butters.
To keep it fresh, the bread stores well at room temperature for two days when covered, after which refrigeration up to one week is recommended. It can also be frozen for longer storage. Slicing after cooling helps maintain its shape and texture.
Ingredients
- 2 cups rolled oats
- 3 banana medium-sized, ripe
- 1/3 cup non-dairy milk of choice - often full-fat canned coconut milk
- 3 Tbsp avocado oil
- 3 Tbsp pure maple syrup
- 1 ½ tsp vanilla extract pure
- 1 tsp apple cider vinegar
- 2 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt sea salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Add the rolled oats to a high-powered blender (or food processor) and blend until a flour forms. It’s perfectly fine if the flour is somewhat coarse and not very fine.
- Transfer the remaining ingredients (both the wet ingredients and the dry ingredients) to the blender except for the chocolate chips. Blend until a thick, smooth batter forms. You may need to stop the blender once or twice to scrape the sides with a rubber spatula.
- Stir the chocolate chips into the batter until they are well-distributed.
- Pour the banana bread batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the loaf with more chocolate chips.
- Bake on the center rack of the preheated oven for 40 to 45 minutes, until the top is golden brown and the bread has risen substantially. I do 40 minutes on the dot.
- Remove the bread from the oven and allow it to cool to room temperature before slicing and serving (this ensures the slices hold together nicely).
Notes
- Keep the baked banana bread covered and at room temperature for up to two days to maintain freshness.
- After two days, store leftovers in an airtight container or resealable bag in the refrigerator for up to one week.
- This banana bread freezes well for up to three months; slice before freezing for easier thawing.
- Serve slices warm with vegan butter or nut butters like almond or peanut for added richness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1slice (of 8) | |
| Calories | 280kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 7mg | 2% |
| Sodium | 507mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
