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Oatmeal Vegan Banana Bread

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4.9 from 224 votes
Carine Claudepierre -
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This Eggless Oatmeal Banana Bread is a vegan version of the classic, moist cake-like bread made with ripe and sweet bananas. It’s very easy to make, ready in less than an hour, and a great breakfast treat for the whole family!

Oatmeal Banana Bread, Vegan Banana Bread

This oatmeal banana bread is definitely the healthiest banana bread on earth! Seriously, I mean it! I chose to use only high-fiber dry ingredients like whole-grain oatmeal, flaxseed, and whole wheat. Also, I made this oatmeal banana bread with no egg.

I love eggs but I also love to experiment with vegan baking recipes and bananas are wonderful egg replacements in baking.

Update: note that this recipe was written before I jumped on the Keto diet. For a keto-friendly version, head to my Keto Banana Bread recipe!

What’s a vegan banana bread?

This oatmeal banana bread batter is ready in just 3 minutes in a food processor. For this oatmeal banana bread recipe it took just 15 minutes to prepare the whole banana bread! An incredibly quick and easy recipe.

You still need 40-55 minutes of baking but if you make this ahead at night it can bake while you watch a movie and then simply let the bread cool down overnight on a cookie rack. First, your house will smell delicious when you wake up!

And also, what’s better than a fresh-baked banana bread for breakfast that you can even take-away in your car while going to work! You can also store this bread for up to 5 days.

Personally, I pre-sliced my bread and wrapped each slice in plastic wrap that I keep in the pantry. So easy when you are in a rush in the morning, you just have to grab a slice before you set off!Oatmeal Banana Bread, Vegan Banana Bread

How to make banana bread with no egg?

This egg-free banana bread has an outstanding texture. It was my first attempt to make a vegan oatmeal banana bread and I was a bit doubtful about the texture. But it’s unbelievable! A moist, thick, and dense banana bread with a lovely light sweet taste – while using no refined sugar at all.

Oatmeal Banana Bread, Vegan Banana Bread

Instead of sugar,  I used brown rice syrup in this recipe which is my favorite liquid sweetener because it’s less sweet than maple syrup and contains only 50% fructose – less addictive to my crazy sweet taste buds!

That’s why I said in the recipe box that if you want to use maple syrup instead of brown rice syrup simply minus 1/4 cup or it will be too sweet. Well, if you love super sweet banana bread, go for 1 cup of maple syrup but I really think 3/4 cup is enough.

Can this vegan banana bread be customized?

If you wonder why this oatmeal bread is nut-free – I am usually using lots of almond meal in my baking recipes – it’s simply because Emma – my daughter – loves banana bread and she wanted some for her lunchbox.

As they have a nut-free policy, I had no choice to use whole-wheat flour and oatmeal instead of nuts. However, if you don’t mind eating nuts, I highly recommend adding 1/2 cup of walnuts or crushed raw almonds in the batter if you like.

Healthy oatmeal banana bread with wholewheat eggless

So tell me, what would you add to this lovely oatmeal banana bread batter? 

You might also like my Keto sweet bread recipes

This recipe was written before I had to reduce my carbs intake. For keto sweet bread alternatives, have a look at the recipes below

Recipe Card

Oatmeal banana bread | Eggless banana bread

A moist vegan oatmeal banana bread using nourishing and wholesome ingredients. A refined-sugar-free recipe, perfect as a vegan breakfast bread.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins

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Net Carbs
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Fat
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Protein
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Author: Carine Claudepierre
16 slices
4.9 from 224 votes
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Ingredients

  • 3 Banana medium size (7/8" long)
  • 1 cup Brown Rice Syrup or 3/4 cup maple syrup
  • 1 1/2 cup Gluten free rolled oats
  • 1 cup Whole wheat flour
  • 2 tbsp. ground flax seeds
  • 1 1/2 tsp Baking soda
  • 1/4 cup Coconut oil
  • 1 tbsp. Vanilla extract
  • 1 tsp. Ground cinnamon

Optional Toppings

  • 1 Banana sliced
  • 2 tablespoons Jumbo oats
  • 2 tablespoons Maple syrup
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Instructions

  • Preheat oven to 180 C (375F).
  • Prepare a rectangle loaf tin 23cm x 13cm (9" x 5") covered with baking paper. Set aside.
  • Add all the banana bread ingredients into the bowl of a food processor with the S blade attachment. Starts with the dry ingredients first flour, oat, baking soda, cinnamon, ground flax seeds then coconut oil, brown rice syrup, vanilla extract and whole ripe banana.
  • Blend on low speed 30 seconds. Stop, scrape down the sides with a spatula and repeat this process until you obtain a thick batter with no more lumps of banana.
  • Pour the batter into the prepared loaf tin.
  • Decorate the top with slices of fresh banana, brush the top of the banana bread with maple syrup and sprinkle some extra jumbo oat if you like.
  • Bake 45-55 minutes or until a chopstick inserted in the center of the bread comes out clean.
  • You may need to protect the top of the bread with a piece of foil during the last 15 minutes of baking to avoid the banana slices to burn.
  • Fully cool down in the loaf tin before transferring into a cooling rack.
  • Store wrap into a towel to keep all the moisture of this banana bread or pres-slice the bread and store in the pantry wrap individually into plastic wrap.
  • Store well up to 5 days in the pantry at room temperature.
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Nutrition Facts
Oatmeal banana bread | Eggless banana bread
Amount Per Serving (16 g)
Calories 172 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Sodium 135mg6%
Potassium 149mg4%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 16g18%
Protein 3g6%
Vitamin A 14IU0%
Vitamin C 2mg2%
Calcium 30mg3%
Iron 1mg6%
Net Carbs 29g
* Percent Daily Values are based on a 2000 calorie diet.

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    14 comments
  1. 5 stars
    Every time I use this recipe it’s a hit. I also use it for pumpkin bread (one can of pumpkin and replace cinnamon for pumpkin pie spice) and zucchini bread (replace banana with the same volume of shredded and drained zucchini). I’ve added different mix ins – chocolate chips, walnuts, etc. It always works. The one time it didn’t work was because I forgot baking soda but it was still delicious. This is my favorite banana bread recipe by far!

    • Thanks Liz! I love all your ideas, so clever. Enjoy the vegan recipes on the blog and if you love 100% vegan recipes I am also sharing recipes on
      another space at http://www.theconsciousplantkitchen.com. It is a 100 % cruelty free blog where I share the recipe I make for my vegan husband. I hope you join me there too. XOXO Carine.

  2. 5 stars
    Every time I use this recipe it’s a hit. I also use it for pumpkin bread (one can of pumpkin and replace cinnamon for pumpkin pie spice) and zucchini bread (replace banana with the same volume of shredded and drained zucchini). I’ve added different mix ins – chocolate chips, walnuts, etc. It always works. The one time it didn’t work was because I forgot baking soda but it was still delicious. This is my favorite banana bread recipe by far!

    • Thank YOU! I love all the variation you just shared, they sounds amazing. especially the zucchini idea! So clever Thanks for sharing with me. Enjoy the blog recipes. XOXO Carine.

  3. 5 stars
    I just made this bread and it turned out fantastic. I cut down the maple syrup to half and substituted the liquid with almond milk. Turned out to the right sweetness to my liking and I like the oats give the bread a bit of the chewy texture. Absolutely love your blog, and I think you got the cutest accent and personality. 🙂 Thank you for sharing!

  4. 5 stars
    I made it and its so damn tasty!!!!!! I added a tsp almond extract.. WOW like a spanish seville flavour yum! and not sickly or overly sweet. Its light and just the right sweetness.

    • Hello! What a lovely news! I love how you adapted the recipe too – almond extract is a great idea! I will have to try this next time I make this vegan banana bread 🙂 Thanks for testing my recipes and taking some time to comment on your experience in the kitchen! See you around, XOXO, Carine.

  5. 5 stars
    Hi!
    Just wondering if you can sub the maple syrup for honey? And also the coconut oil for extra virgin olive oil? Purely to save me going to the shops and spending more money! (student budget etc)

    Thanks x

    • Hi Steph, Sure any liquid sweetener will work for this recipe . I used maple syrup to keep the recipe vegan but honey will work too! Enjoy ! Carine.

  6. 5 stars
    This bread looks lovely! I am wondering if you could please add me as a collaborator to your Low Carb Pinterest board? I have a blog (mymontanakitchen.com) where I post many low carb recipes! My Pinterest name is My Montana Kitchen. Thank you for your consideration!
    Sincerely,
    Sarah

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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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