Servings
Font
Back
5.0 from 21 votes

Vegan Oatmeal Banana Bread

Delicious, moist and perfectly sweet Vegan Oatmeal Banana Bread that is gluten-free, dairy-free, refined sugar-free and absolutely delicious! Make it for a healthy treat or the perfect breakfast.

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

Ingredients

  • 2 cups rolled oats
  • 3 medium-sized ripe bananas
  • 1/3 cup non-dairy milk of choice - I use full-fat canned coconut milk
  • 3 Tbsp avocado oil
  • 3 Tbsp pure maple syrup
  • 1 ½ tsp pure vanilla extract
  • 1 tsp apple cider vinegar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp 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

  • You can cover the loaf pan in plastic wrap and keep it on the counter for 2 days. Past that, transfer any leftovers to an airtight container or zip lock bag and refrigerate for up to 1 week. You can also freeze this banana bread in a large zip lock or freezer bag for up to 3 months. 
  • Serve slices of this gluten-free vegan banana bread warm with vegan butter or almond butter or peanut butter smeared on top if you can do nuts.

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 Cholesterol 7mg (2%) Sodium 507mg (21%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 1Loaf

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.