This wholesome Vegan Blueberry Banana Oat Bread is a simple, satisfying treat that’s perfect for breakfast, snacks, or meal prep.
Made with fiber-rich oats, ripe bananas, and fresh blueberries, it’s naturally sweetened and packed with plant-based protein and healthy fats, keeping your energy steady throughout the day.
Low in saturated fat and cholesterol-free, this loaf supports heart health while delighting your taste buds.
Quick to mix and easy to bake, it’s a versatile, everyday bread that’s both nourishing and indulgent without the guilt.
Vegan Blueberry Banana Oat Bread
Equipment
- 1 Medium Mixing Bowl
- 1 small bowl (for mashing bananas)
- 9 x 5-inch loaf pan
- Fork or slotted spoon
- Spatula or spoon for folding
Ingredients
- 1 1/4 cups old-fashioned oats or quick oats
- 1 1/4 cups flour spelt, whole wheat, or all-purpose
- 1/3 cup sugar coconut, turbinado, or cane
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 –3 ripe bananas mashed (1 to 1 1/4 cups / 220–276g)
- 1/4 cup unsweetened almond milk
- 1/4 cup grapeseed oil light olive oil, or applesauce
- 1 cup fresh or frozen blueberries 100g
Optional:
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Your Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. While the oven warms up, prepare a 9 x 5-inch loaf pan by lightly greasing it with oil or lining it with parchment paper. This step helps prevent the bread from sticking and makes removal effortless after baking. Set the pan aside as you move on to preparing the dry and wet ingredients.
- Combine Dry Ingredients – The Foundation: In a medium mixing bowl, gather your dry ingredients: 1 1/4 cups oats, 1 1/4 cups flour (spelt, whole wheat, or all-purpose), 1/3 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and a pinch of salt. If using, add 1 teaspoon cinnamon for warmth and flavor. Stir everything thoroughly with a spoon or spatula until evenly combined. This ensures that the leavening agents and flavors are distributed throughout the bread, giving it a consistent rise and taste.
- Mash the Bananas – The Sweet Base: Take 2 to 3 very ripe bananas (about 1 to 1 1/4 cups) and place them in a small bowl. Using a fork or the back of a slotted spoon, mash the bananas until smooth with a few small lumps remaining. Ripe bananas bring natural sweetness and moisture to the bread, so don’t skip this step!
- Mix Wet Ingredients – Bringing It Together: In the same bowl as your mashed bananas, add 1/4 cup unsweetened almond milk and 1/4 cup grapeseed or light olive oil (or applesauce if you prefer lower fat). If you’d like, stir in 1 teaspoon vanilla extract for extra aroma. Mix these wet ingredients gently until fully incorporated, creating a creamy, cohesive mixture that will blend seamlessly with the dry ingredients.
- Combine Wet and Dry Ingredients – Form the Batter: Make a well in the center of the dry ingredient bowl, then pour in the wet banana mixture. Using a spatula or wooden spoon, fold the wet and dry ingredients together just until combined. Avoid overmixing! Overmixing activates gluten in the flour, which can make the bread dense and chewy rather than tender and soft. he batter should be thick but pourable.
- Fold in the Blueberries – Gentle Touch: Carefully fold 1 cup of fresh or frozen blueberries into the batter. Use gentle strokes to avoid crushing the berries, which can turn the batter purple and watery. Folding them in last ensures even distribution, giving each slice a delightful burst of fruity flavor.
- Transfer Batter to Pan – Smooth It Out: Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly, smoothing the top lightly. Optionally, sprinkle a few extra blueberries or a small handful of oats on top for a visually appealing, textured finish. This step also adds a slight crunch and extra flavor to the crust.
- Bake – The Magic Happens: Place the loaf pan in the preheated oven. Bake for 50 to 55 minutes, rotating the pan halfway through for even baking. The bread is done when the top is golden brown and a toothpick inserted in the center comes out clean. The smell of baked banana and blueberries will fill your kitchen—an unmistakable sign that it’s almost ready!
- Cool – The Crucial Rest: Remove the pan from the oven and let it sit for about 15 minutes. This allows the bread to firm up slightly, making it easier to remove from the pan. Carefully tilt the loaf pan to release the bread and transfer it to a wire rack to cool completely. Cooling prevents the bread from becoming soggy and ensures perfect texture.
- Store and Enjoy – Ready Anytime: Once fully cooled, slice and enjoy! Store leftover slices in an airtight container on the counter for up to 3 days, or refrigerate for up to a week. For longer storage, wrap completely cooled loaves in freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge for a quick, nourishing breakfast or snack.
Notes
- If using quick oats instead of old-fashioned oats, reduce the amount to 1 cup; add extra 1/4 cup on top if the batter seems too dry.
- Flour choices: spelt, whole wheat, or all-purpose work well. If the batter feels dry with whole wheat or all-purpose, add 3–4 tablespoons of non-dairy milk.
- Baking soda is optional but helps create a golden top. The bread will still bake well without it.
- Overmixing the batter can lead to dense bread. Fold ingredients gently until just combined.
- Frozen blueberries work fine; toss them in a little flour before folding to prevent them from sinking.
Chef’s Secrets For Perfect Loaf
To achieve a moist and tender vegan blueberry banana oat bread, the key is balancing wet and dry ingredients.
Always use ripe bananas, as their natural sweetness enhances flavor and keeps the loaf soft.
When folding in blueberries, do so gently to avoid breaking them, which can make the batter watery.
Greasing the pan thoroughly or lining with parchment ensures the bread releases easily.
Rotating the pan halfway through baking promotes even browning and prevents a burnt crust.
Serving Suggestions And Pairings
This bread is versatile enough for breakfast, snacks, or dessert. Serve warm with a light spread of nut butter or a drizzle of maple syrup for added richness.
Pair slices with a cup of plant-based milk, herbal tea, or coffee for a cozy start to your day.
For a heartier option, top with vegan yogurt, chia seeds, or fresh fruit to create a balanced, nutrient-dense snack or brunch plate.
Storage Tips For Best Freshness
Store completely cooled bread in an airtight container on the counter for up to three days. For longer freshness, refrigerate for up to a week.
To freeze, wrap the loaf tightly in plastic wrap or place slices in freezer-safe bags, removing excess air to prevent freezer burn.
Thaw overnight in the refrigerator or gently warm slices in a toaster or oven for a freshly baked taste. Avoid storing while warm to prevent sogginess.
Frequently Asked Questions Answered Clearly
1. Can I use frozen blueberries?
Yes! Frozen blueberries can be used without thawing, but toss them lightly in flour first. This prevents them from sinking to the bottom of the loaf and keeps the batter from becoming too wet.
2. Can I substitute the oil with applesauce?
Absolutely. Using applesauce reduces fat while maintaining moisture. Replace oil 1:1 with unsweetened applesauce, and the bread will remain soft and tender.
3. How do I know when it’s fully baked?
Insert a toothpick in the center of the loaf. If it comes out clean or with a few crumbs, the bread is done. The top should also turn a light golden brown.
4. Can I make this bread nut-free?
Yes! The recipe is naturally nut-free if using a non-nut milk like almond, soy, or oat milk. Ensure any optional toppings, such as nut butter, are omitted or replaced with safe alternatives.
5. Can I double the recipe?
You can double the ingredients, but bake in two separate loaf pans to ensure even cooking. Baking time may slightly increase, so always check with a toothpick for doneness.
