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!
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!
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!
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.
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.
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.
So tell me, what would you add to this lovely oatmeal banana bread batter?
This recipe was written before I had to reduce my carbs intake. For keto sweet bread alternatives, have a look at the recipes below
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