Vegan Oatmeal Banana Bread Recipe

Simple ingredients make flourless vegan oatmeal banana bread moist, delicious, and nutritious. Make this loaf weekly to satisfy cravings. This page offers gluten-free, dairy-free, nut-free, and refined sugar-free recipe adjustments. 

– 2 cups rolled oats – 3 medium-sized ripe banana – 1/3 cup non-dairy milk of choice – I use full-fat canned coconut milk – 3 Tbsp avocado oil – 3 Tbsp pure maple syrup – 1 ½ tsp pure vanilla extract – 1 tsp apple cider vinegar – 2 tsp baking powder – ½ tsp baking soda – 2 tsp ground cinnamon – 1 tsp sea salt – ⅔ cup chocolate chip


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Step 1

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.


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Step 2

Blend rolled oats in a high-powered blender or food processor until flour forms. Flour that's coarse but not fine is fine. 

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Step 3

Mix the remaining wet and dry ingredients except chocolate chips. Mix until thick and smooth. Stop the blender to scrape the sides with a rubber spatula several times. 

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Step 4

 Stir the chocolate chips into the batter until they are well-distributed. 

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Step 5

Pour the banana bread batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the loaf with more chocolate chips. 

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Step 6

Bake on the center rack of the preheated oven for 40 to 45 minutes, until the top is golden brown and the bread has risen substantially. I do 40 minutes on the dot. 

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Step 7

Remove the bread from the oven and allow it to cool to room temperature before slicing and serving (this ensures the slices hold together nicely). 

Also See

Healthy Morning Glory Muffins Recipe