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Vegan Oatmeal Banana Bread
5 from 21 votes

Vegan Oatmeal Banana Bread

This vegan oatmeal banana bread combines rolled oats and ripe bananas to create a moist, tender loaf that balances natural sweetness with cinnamon and chocolate chips. The oats are blended to form a coarse flour, giving the bread a slightly hearty texture. It bakes to a golden crust and can be enjoyed warm or at room temperature, offering a satisfying and wholesome snack or breakfast option.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 1 Loaf
Calories: 280 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
  2. 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.
  3. 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.
  4. Stir the chocolate chips into the batter until they are well-distributed.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 1 Loaf

Amount Per Serving

Calories 280

% 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.