Vegan Blueberry Banana Oat Bread is made with heart healthy, wholesome ingredients, and bakes up moist, it’s my new favorite quick bread for breakfast, a snack, or anytime of day when the craving occurs!

I had blueberries so I made this vegan blueberry banana oat bread. And let me tell you, it’s fabulous!

You can find plenty of quick breads using banana’s in the recipe collection, like this Classic Vegan Banana Bread, Carrot Banana Bread, or this gluten free Buckwheat Banana Bread (Gluten Free), and for variation these Banana Chocolate Chip Muffins and Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients).

For those wondering if blueberries are good in banana bread? Well, yes they are and I can’t think of a better way to use up the blueberries of summer!

What’s so great about this blueberry banana bread recipe:

low-fat

easy

non dairy & eggless

not overly sweet

healthy

& delicious

So without further ado, let’s bake!

How To Make Vegan Blueberry Banana Oat Bread

Gather your ingredients…

old fashioned oats

light spelt flour

sugar ( turbinado, coconut or pure cane)

turbinado, coconut or pure cane) baking powder

baking soda

pinch of salt

bananas

unsweetened almond milk

grapeseed or light flavored olive oil or applesauce

applesauce fresh blueberries (frozen is ok too)

optional add ins

vanilla extract

cinnamon

Mash your bananas by hand using the back of a slotted spoon or fork (shown above).

Mix together the flour, oats, sugar, baking powder, baking soda and salt. Add to that the mashed bananas, oil and non-dairy milk, and mix to combine, just until the flour is incorporated, don’t overmix. Gently fold in the blueberries (above left).

Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old fashioned oat would look nice too (above right).

Place in preheated oven and bake for 50 – 55 minutes, rotating once half way through. Top will turn golden and toothpick stuck in the center will come out clean.

Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan and the loaf will come out clean, place on rack to cool completely.

Slice and enjoy this moist and delicious vegan blueberry banana oat bread. Share with one and all!

More Vegan Baked Goods

Quick breads are easy to make and can be stored in the refrigerator or freezer to keep longer. You can never have too many variations. Give these other quick breads a try, you just may find a new favorite!

If you try this vegan blueberry banana oat bread recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

VEGAN BLUEBERRY BANANA OAT BREAD ★★★★★ 5 from 17 reviews This vegan blueberry banana bread is moist, super easy to make and not overly sweet. Plus, it’s made with heart healthy, wholesome ingredients! Prep Time: 15 min

Cook Time: 50 min

Total Time: 1 hour 5 minutes

Yield: Makes 8 - 10 slices 1 x

Category: Quick Bread

Cuisine: Vegan Scale 1x 2x 3x Ingredients 1 1/4 cups ( 120g ) old fashioned oats

( ) 1 1/4 cups ( 125g ) light spelt flour

( ) light spelt 1/3 cup ( 47g ) sugar (turbinado, coconut or pure cane)

( ) (turbinado, coconut or pure cane) 2 teaspoons baking powder

1/2 teaspoon baking soda

generous pinch of salt

2 – 3 ripe bananas , mashed (about 1 to 1 1/4 cups (220-276g))

– ripe , mashed (about to cups (220-276g)) 1/4 cup (56ml) unsweetened almond milk

(56ml) 1/4 cup (56ml) grapeseed or light flavored olive oil or applesauce

(56ml) grapeseed or light flavored olive 1 cup ( 100g ) fresh blueberries (frozen is ok too) optional add ins 1 teaspoon vanilla extract

1 teaspoon cinnamon Instructions Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan lightly with oil. Combine: In a medium sized mixing bowl, add the flour, oats, sugar, baking powder, baking soda, optional cinnamon and pinch of salt, stir to combine. Mash the bananas by hand in a small bowl, using the back of a fork or slotted spoon. Mix: To the dry ingredients, add the mashed bananas, oil, plant milk and optional vanilla, mix to combine, just until the flour is incorporated. Best practice for mixing quick bread batter: Don’t overmix, as overmixing the ingredients will cause the gluten proteins to create an elastic batter that will not rise well. Gently fold in the blueberries. Pour the batter into a lightly greased 9 x 5 loaf pan. Optionally, add a few blueberries strategically to the top and sprinkle a small handful of oats over top. I added quick oats, but old fashioned oat would look nice too. You can also chop old fashioned oats into smaller pieces. Bake: Place loaf pan in oven and bake for 50 – 55 minutes, rotating the pan once halfway through. Top will turn golden and toothpick placed in the center will come out clean. Once done, let cool for 15 minutes in the pan. You should be able to tilt the pan and the loaf will come out clean, place on rack to cool completely. Store covered on the counter for up to 3 days or in the refrigerator up to 1 week. Keep in the freezer for up to 3 months – place completely cooled loaves in freezer containers or bags. Thaw the wrapped loaves overnight in the refrigerator. Notes I found this bread to be great as is, without any of the optional add ins, but I’ve added them as an option to keep it varied and versatile. If by chance your batter is on the dry side, this can happen when using all-purpose or whole wheat flour, you will most likely need to add a little extra non-dairy milk, about 3 – 4 tablespoons will do. If using other flours with gram weights, please refer to this guide from King Arthur: Ingredient Weight Chart If you don’t have baking soda on hand, use 1 tablespoon of baking powder instead, it will work fine. You just may not get as golden of a top that the baking soda would add.

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