Skip to Content

Vegan Oat Flour Banana Bread (Oil-Free, Nut-Free, Gluten-Free)

Looking for an EASY vegan oat flour banana bread? You found it! This delectable loaf is also oil-free, gluten-free & nut-free. It is so good, you’ll want to eat it for breakfast, snacks and even dessert! It is made in one bowl, too, for easy clean-up.

close up of slices of banana loaf, sliced, on a cutting board

A quick perusal of my website reveals that I love baking with oats. They are so versatile and can be used in baked breakfasts, cakes, cookies, and breads.

Grinding oats into flour makes for even more delicious options, including this wholesome banana loaf. It’s perfect for cozy, healthy and frugal January gnoshing!

piece of banana bread with bite taken

Recipe Benefits

This vegan oat flour banana bread is super-delicious, moist & satisfying, as well as:

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Oil-free
  • Wheat-free
  • Low in added sugar
  • Super easy to make
  • Made in one bowl

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

overhead shot of ingredients for oat banana bread on white marble

The ingredients for the bread are minimal and easily acquired. Here is what you will need:

How Do I Make Oat Flour?

I prefer to make, rather than buy, oat flour because it is fast, easy, and less expensive than buying ready-to-use options.

If you have a blender or food processor, transforming rolled oats into flour will take you 15 seconds to 2 minutes (max), depending on the power of your machine. Simply place the oats in your machine, press process or blend, and grind until the oats resemble super-fine flour.

If you have oat flour on hand, great! Simply skip the steps in my recipe for grinding the oats and see the measurement equivalent in the recipe notes (hint: you will use the same weight as rolled oats, but the volume is less).

Tip: Use Very Ripe Bananas for the Best Banana Bread

It is very important to use very ripe (sweet, squishy) bananas for the recipe to work. Fresh, all-yellow bananas are not liquid-y enough, nor sweet enough (those starches are converted to sugar as the bananas become super-ripe).

I like to freeze my super-ripe bananas for future baking. When defrosting, do no drain the bananas. Measure the defrosted bananas WITH the defrosted liquid.

Also, mash the bananas super-fine. The mashed bananas should be loose and almost liquid. I used my immersion to get rid of any lumps, but a fork works fine for mashing, too.

How to Make Vegan Oil-Free Banana Bread

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.

Step Two: Grind the Oats into Oat Flour

While the oven preheats, grind the oats into a fine flour. You can use a food processor or blender, but if using the former, take an extra minute to grind the oats super-fine.

Step Three: Whisk the Dry Ingredients

In a large bowl, whisk the oat flour, flaxseed meal, coconut sugar, baking powder, cinnamon and salt until blended.

2 photo collage of steps to make bread

Step Four: Stir in the Wet Ingredients

Add the mashed bananas, 1/4 cup (60 mL) water, and the vanilla extract to the bowl. Use a spoon or rubber spatula to stir until completely blended. The batter will be thick.

Step Five: Spread Batter into Prepared Pan

Scrape the batter into the prepared pan, smoothing the top.

unbaked banana bread batter in a silver metallic loaf pan atop a marble board

Step Five: Bake the Bread

Bake the bread in the preheated oven for 45 to 48 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

2 photo collage of baked vegan oat flour banana bread on a silver cooling rack

Step Five: Cool the Bread

Cool the bread in the loaf pan for 15 minutes before removing and cooling completely on a cooling rack.

Tip: Cool the Bread Completely Before Slicing

Be sure to cool the bread completely before slicing it. The bread is much easier to slices when it is completely cooled, or, even better, if it is chilled.

The pictures in this post were taken with a room temperature loaf, but I had to wipe off the knife a bit after each slice. Not a big deal, but in subsequent days, I was able to slice the loaf with ease (after it was stored in the refrigerator).

overhead shot of vegan oat flour banana bread cut into thick slices

FAQ and Substitutions

How Should Vegan Banana Bread Be Stored?

Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What is the Taste & Texture of the Bread?

My husband describes this vegan oat flour banana bread as a “health-food snack,” which I take as a major compliment. Translated, it means that this is a not-too-sweet (perfectly sweet, to me), wholesome (yet still tender) loaf.

Slices of the bred make glorious toast (lots of nooks and crannies in the morning, plain or topped with jam or nut/seed butter. I like a bit of cinnamon in my banana bread, but you can leave it out or vary the spices according to what you love.

overhead view of oat flour loaf on a wooden cutting board

Can I Use Something Other Than Oat Flour?

I have only tested this with oat flour, so I advise sticking with oat flour. I have a wealth of other banana bread recipes here on powerhungry® if you are looking for a specific flour (see the recommendations below, or use the search function to look up more options).

What Can I Use in Place of Flaxseed Meal?

I have only tested the recipe with flaxseed meal, but you should be able to use a scant half cup (80 grams) of chia seeds, ground into meal.

oat banana bread

Happy Baking!

Related Recipes

Yield: 1 loaf (14 slices)

Vegan Oat Flour Banana Bread (Oil-Free, Nut-Free, Gluten-Free)

close up of slices of vegan oat flour banana bread, sliced, on a cutting board

Looking for an EASY vegan oat flour banana bread? You found it! This delectable loaf is also oil-free, gluten-free & nut-free. It is so good, you'll want to eat it for breakfast, snacks and even dessert! It is made in one bowl, too, for easy clean-up.

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Ingredients

  • 2 and 1/2 cups (240 g) rolled oats (see note for using oat flour)
  • 3/4 cup (78 g) flaxseed meal
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups mashed VERY RIPE bananas
  • 1/4 cup coconut sugar (see notes for options)
  • 1/4 cup (60 mL) water
  • 1 teaspoon vanilla extract

Instructions

      1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
      2. While the oven preheats, grind the oats into a very fine flour (use a food processor or blender).
      3. In.a large bowl, whisk the oat flour, flaxseed meal, baking powder, cinnamon and salt until blended.
      4. Add the mashed banana, water and vanilla, stirring until completely blended and smooth.
      5. Spread batter evenly in prepared pan, smoothing the top.
      6. Bake in the preheated oven for 45 to 50 minutes until deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached.
      7. Cool the bread in the pan for 15 minutes before removing to a cooling rack. Cool completely before slicing.

      Notes

      Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

      Ready-to-Use Oat Flour: Skip step two in the direction

      Sugar Options: An equal amoun of brown sugar or natural cane sugar can be used in place of the coconut sugar.

      Bananas: Be sure to use VERY ripe, squishy bananas. Mash the bananas very fine.

      Nutrition Information

      Yield

      14

      Serving Size

      1

      Amount Per Serving Calories 128Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 166mgCarbohydrates 23gFiber 4gSugar 8gProtein 3g

      Did you make this recipe?

      Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Marc

      Wednesday 8th of June 2022

      Great recipe. Simple to make, super tasty and moist (without any oil).

      Camilla

      Thursday 9th of June 2022

      Wonderful! So glad you like the recipe, Marc!

      Susie

      Saturday 4th of June 2022

      Hi! What is the purpose of the salt? Is it important to the structure of the bread? I limit sodium in my diet and would like to delete or decrease that. Thanks! Susie

      Camilla

      Monday 6th of June 2022

      Hi Susie, You can 100% leave it out without affecting the structure of the bread. It is in the bread to bring to enhance flavor, but it is entirely optional (hmm, I will add a note about that, thank you!)!

      JJ

      Monday 28th of March 2022

      Could I use black-strap molasses instead of sugar?

      JJ

      Sunday 17th of April 2022

      @Camilla, I made this today with the molasses and it turned out great. Thanks for the recipe!

      JJ

      Tuesday 29th of March 2022

      @Camilla, thank you! I'll let you know how it goes. I have to acquire some really ripe bananas now

      Camilla

      Tuesday 29th of March 2022

      Hi JJ, I think that would work fine as a sub for the coconut sugar in this particular recipe 😊

      DD

      Friday 25th of March 2022

      Do you think it would be okay to completely omit the sugar? I am baking for someone who is oil/sugar/gluten/dairy free due to illness. Sometimes we substitute honey but he'd prefer if it can be done without any added sweetness.

      Camilla

      Friday 25th of March 2022

      Hi DD, Yes, that should work fine for this recipe. I would suggest adding 3 more tablespoons of mashed banana to make up the volume from the commission of sugar.

      Heena

      Monday 31st of January 2022

      Can this be made without flaxseed meal?

      Camilla

      Friday 18th of February 2022

      Hi Heena! I think you could still make this successfully by adding more oat flour (about 2/3 cup, 78 g) :)

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Skip to Recipe