Vegan Blueberry Banana Oat Bread
A wholesome, naturally sweet vegan bread loaded with ripe bananas, fresh blueberries, and fiber-rich oats. Quick to prepare, it’s moist, tender, and perfect for breakfast, snacks, or meal prep.
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.