Description

A soft, moist vegan oatmeal banana bread made with ripe bananas, hearty rolled oats, oat flour, maple syrup, and warm cinnamon. It is naturally egg-free and dairy-free, with optional walnuts and dairy-free chocolate chips for extra texture and flavor.

Ingredients

2 ripe bananas, mashed

1 1/2 cups rolled oats

1/2 cup oat flour

1/3 cup maple syrup

1/3 cup plant-based milk, such as almond, oat, or soy milk

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon ground flaxseed + 3 tablespoons water, for the flax egg

1/3 cup chopped walnuts, optional

1/4 cup dairy-free dark chocolate chips, optional

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Instructions

Preheat the oven to 175°C (350°F) and line a loaf pan with parchment paper.
Combine the ground flaxseed with 3 tablespoons of water and let it rest for about 5 minutes, until thickened and gel-like.
Place the ripe bananas in a large mixing bowl and mash until mostly smooth.
Add the maple syrup, plant-based milk, melted coconut oil, vanilla extract, and prepared flax egg to the mashed bananas. Stir until well combined.
In a separate bowl, combine the rolled oats, oat flour, baking powder, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and gently stir just until combined. Avoid overmixing.
If using, gently fold in the chopped walnuts and dairy-free dark chocolate chips.
Transfer the batter to the prepared loaf pan and smooth the surface into an even layer.
Bake for 40–50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the banana bread to cool completely before slicing so the interior can set and produce cleaner slices.

Notes

For the best flavor and natural sweetness, use very ripe bananas with plenty of brown spots.

Start checking the loaf around the 40-minute mark, as baking time can vary depending on the oven and loaf pan.

For a gluten-free loaf, use certified gluten-free rolled oats and oat flour and verify that all other packaged ingredients are gluten-free.

For a nut-free version, omit the walnuts and use a suitable nut-free plant-based milk. Pumpkin or sunflower seeds can be added for crunch if desired.

The coconut oil can be replaced with another mild-flavored baking oil.

For a warmer spiced flavor, increase the cinnamon to 1 teaspoon and add a small pinch of nutmeg.

Extra walnuts, pecans, dairy-free chocolate chips, or blueberries can be folded into the batter for variations.

Store cooled bread in an airtight container at room temperature for about 2 days or refrigerate for up to 5 days.

Individual slices can be wrapped well and frozen in a freezer-safe container or bag. Thaw as needed and enjoy at room temperature or gently warmed.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 10 g
Sodium: 135 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg