Go Back Email Link
–+ servings
Top down photo of two white plates of slices of banana bread with golden forks, ready to eat.
Print Recipe Pin Recipe Save Recipe
5 from 5 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 Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Quick Breads
Cuisine: American
Servings: 1 Loaf
Calories: 280kcal
Author: Julia

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

  • 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.
    oat flour from rolled oats in a blender
  • 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.
    Ingredients for vegan banana bread in a blender
  • Stir the chocolate chips into the batter until they are well-distributed.
    Banana bread batter in a blender with chocolate chips being stirred in.
  • 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.
    Banana bread batter in a loaf pan with chocolate chips sprinkled on top, ready to go into the oven.
  • 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.
    Horizontal image of vegan banana bread fresh out of the oven in a bread loaf pan.
  • 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).
    Horizontal photo of a hand holding a slice of banana bread so you can see the moist inside.

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

Serving: 1slice (of 8) | Calories: 280kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 507mg | Fiber: 5g | Sugar: 16g