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.
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!
This vegan oat flour banana bread is super-delicious, moist & satisfying, as well as:
- Vegan (egg-free, dairy-free)
- Low in added sugar
- Super easy to make
- Made in one bowl
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
The ingredients for the bread are minimal and easily acquired. Here is what you will need:
- Mashed VERY RIPE banana (super-squishy, lots of brown spots)
- Rolled oats (you will grind into a flour) or Ready-to-Use Oat Flour
- Coconut sugar (see options in the recipe card)
- Flaxseed meal
- Vanilla extract
- Ground cinnamon
- Baking powder
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
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.
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.
Step Five: Cool the Bread
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).
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.
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?