Blueberry Oat Banana Bread (Vegan)

A beautifully moist, slightly sweet banana bread full of plump blueberries and a hint of oats topped with a sweet oat crumble. A delicious addition to breakfast or an afternoon snack.

This moist, tender bread is like a bowl of banana blueberry oatmeal, but better. The bananas are just ripe, the blueberries are plump and juicy and the oat crumble on top adds a crunchy sweetness. Throw in a little nutmeg and cinnamon and and you have an irresistible loaf of banana bread.

What you will need:

This recipe does call for quite a few ingredients, but don’t worry—they’re all common pantry staples that make this loaf the tasty treat it is. I used frozen blueberries, though fresh would work just as well. For the oatmeal, I went with old-fashioned oats; I wouldn’t recommend steel-cut oats (too tough) or instant oats (too gummy). Quick-cooking oats might be fine, though I haven’t tried them. For the best flavor, use a yellow banana, but an overripe one will work too.

Bread

• all purpose flour
• baking soda
• baking powder
• plant based milk – I used oat milk, any milk will work
• plant based butter with salt (melted)
• plant based yogurt – I used almond milk based vanilla flavored yogurt, any yogurt will work
• combination of cane sugar and coconut sugar
• vanilla extract
• cinnamon
• nutmeg
• blueberries – I used frozen, fresh will also work
• old fashioned oats
• banana (mashed)

Crumble

• plant based butter with salt (melted)
• all purpose flour
• cane sugar
• cinnamon
• old fashioned oats

How to:

Bringing this loaf together is quick and easy. Start by adding the melted butter, both sugars and the mashed banana to a bowl and combine well. Add the rest of the wet ingredients (vanilla, yogurt, milk) to the banana mixture and stir until combined. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon and nutmeg and stir to combine. Fold the oats and blueberries into the flour mixture and then add to the wet ingredients; continue folding in until no more flour is seen. Pour the batter into a prepared 8×8 loaf pan. Lastly, combine all the ingredients together for the crumble and sprinkle on top of the loaf. Bake the loaf at 350F for 70 minutes. Once done, let the loaf cool in the pan for 20 to 30 minutes before removing and transferring to a cooling rack.

Alright, let’s get started. Please make, bake and enjoy!

Blueberry Oat Banana Bread (Vegan)

A beautifully moist, slightly sweet banana bread full of plump blueberries and a hint of oats, topped with a sweet oat crumble. A delicious addition to breakfast or an afternoon snack.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings 1 loaf

Ingredients

  

• 2 cups / 240 grams all purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup / 100 grams cane sugar
• ¼ cup / 50 grams coconut sugar
• 4 tbsp plant based milk (room temperature)
• 2 tbsp plant based yogurt (room temperature)
• 1 tbsp vanilla extract
• 1 stick / 113 grams plant based butter (melted)
• 300 grams mashed banana ( 3 medium bananas)
• 1 cup blueberries (frozen or fresh)
• ½ cup old fashioned oats
• 1 tsp cinnamon
• 1 tsp nutmeg

Crumble

• 2 tbsp plant based butter with salt (melted)
• 1 tbsp all purpose flour
• 2 tbsp cane sugar
• 3 tbsp old fashioned oats
• ⅛ tsp cinnamon

Instructions

 

• Preheat oven to 350℉ and prepare an 8×4 loaf pan.
• In a small bowl, combine all of the crumble ingredients together and set aside.
• In a medium bowl, add the flour, baking soda, baking powder, cinnamon and nutmeg, stir to combine and set aside.
• In a medium bowl, add the mashed bananas, both sugars and melted butter, mix until well combined. Add the yogurt, milk and vanilla to the banana mixture, mix until well combined.
• To the flour mixture, fold in the oats and blueberries and then add it all to the wet ingredients, gently fold in until no more flour is seen. Pour the batter into the prepared loaf pan, sprinkle the crumble on top of the batter.
• Bake the loaf for 70 minutes (1hour and 10 minutes) or until a toothpick inserted comes out clean. Once done, let the loaf cool in the pan for 20 to 30 minutes before removing and transferring to a cooling rack. Once completely cool, store in an airtight container at room temperature.

Keyword banana, blueberry, dairy free, egg free, oatmeal