Mouthwateringly moist vegan oatmeal banana bread packed with oats and comforting banana flavor!
Super Moist Vegan Oatmeal Banana Bread (Gluten Free): a healthy banana bread recipe with oats & chocolate! It’s the ultimate vegan oatmeal banana bread—moist, gluten free, dairy-free, made with GF oat flour!
Sometimes I store a big paper bag of bananas on the floor next to my heater. Consider it my store of always-super-quickly-ripening bananas, ready to go for when the mood for amazingly moist vegan oatmeal banana bread strikes!
Do you engage in such shenanigans for the love of moist banana bread?
I’ve had to on so, so many occasions. Take the testing trials for: Best Moist Chocolate Chip Banana Bread Recipe, these Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars, for sure, these Easy Vegan Peanut Butter Banana Breakfast Cookies and more…
I mean, usually what happens is: the mood for banana bread strikes, you rush to the store, grab the ripest bananas you can find (which are usually greener than the Grinch), then wait for said bananas to ripen… 10 days past (or longer bc it’s friggin cold on the East Coast and that’s no joke)… and then you’ve moved on with your life.
Banana bread (with oatmeal or not) completely and utterly forgotten.
And so are those now-perfectly ripe bananas. Bugger!
So I like to store that tightly-folded up paper bag of bananas right next to my heater… in anticipation of the next great Beaming Baker Banana Bake-a-thon. All in sentence case, of course. 😉 Makes it more official (and yummy).
Tell me you go to such lengths for the love of banana bread. Quick, before I feel self-conscious.
The Vegan Oatmeal Banana Bread You’ve Been Looking For
Today, I’m sharing my favorite Vegan Oatmeal Banana Bread! (Just in case you have some perfectly-ripe bananas on hand.) It’s the tastiest & moistest (sp?) healthy oatmeal banana bread recipe you’ll ever have.
Great news! It’s made with gluten free oat flour, which thereby makes it the BEST gluten free banana bread with oats you’ve ever had. With the tasty addition of so, so many chocolate chips!
Are you ready to bake this/share your best-kept secrets for perfectly ripe bananas in a pinch? Psst… I’ve totally tried the baking the bananas in the oven thing… didn’t suit me, to be honest.
How Do I Make This Vegan Oatmeal Banana Bread Gluten Free?
Keep this super moist banana oatmeal bread recipe exactly as is! 😉 Okay, that was too simplified… maybe. I’ve written this gluten free banana bread with oats with all gluten-free and dairy-free ingredients in mind. Just make sure to use certified gluten free rolled oats (or old-fashioned oats) and to use gluten free oat flour. Woohoo!
Why Should I Make This Gluten Free Oatmeal Banana Bread Recipe?
I’m glad you asked! This gluten free oatmeal banana bread recipe is super moist, packed full of banana bread flavor (come on, you have totally tried banana bread that didn’t exactly taste like banana bread…oh, you know what I mean!!), and amped up chocolate flavor with just the right amount of vegan chocolate chips.
Best of all, this super moist vegan oatmeal chocolate chip banana bread is made with healthy ingredients that are whole, nutrient-rich, gluten-free, dairy-free and refined sugar-free. Yaaaas! Just like these Banana Oatmeal Chocolate Chip Muffins and my Peanut Butter Banana Oatmeal Cookies.
Is this Moist ‘n Vegan Oat Banana Bread made with Oats or Oat Flour?
Yes! One of my favorite ingredients to use in vegan gluten free baking here on Beaming Baker is gluten free oat flour and gluten free oats. They’re healthy, add so much depth & chewiness to certain recipes, like this Chewy Healthy Oatmeal Chocolate Chip Cookies Recipe, and hold moisture so well in others. I’ve included just the right amount of gluten free oats and oat flour in this healthy vegan oatmeal chocolate chip banana bread—and I know you’ll love it!
How to Store Your Oatmeal Banana Bread
- For 1 week: after baking & cooling your super moist vegan oatmeal chocolate chip banana bread completely, slice and place the banana bread into an airtight container at room temperature. Keep the oatmeal banana bread out of direct sunlight & away from heat.
- To freeze banana oat bread: cool & slice banana bread, then store in a freezer-friendly container. You can keep the banana oat bread there for 1-2 months! Thawing instructions in the recipe Notes. 😉
Tip for Mashing Bananas
Use a pastry cutter! This is my favorite, super-quick way to mash bananas quickly for all my vegan gluten free banana bread and muffin recipes!
>>Related: Caramelized Bananas
Substitution Notes for Vegan Oatmeal Banana Bread
- Bananas: say what?! You want to sub the bananas?! Lol. If you prefer pumpkin, try my reader-loved Gluten Free Vegan Pumpkin Bread.
- Removing Oats: If you prefer a moist banana bread without any whole oats in it, try my Best Moist Chocolate Chip Banana Bread Recipe or my Moist Banana Chocolate Chip Muffins.
- Coconut Oil: sub with melted vegan butter or your favorite flavorless oil.
- Coconut Sugar: sub with organic cane sugar or organic brown sugar.
- Maple Syrup: sub with another liquid sweetener, like date syrup, agave or honey (if not vegan).
- Flax Eggs: sub with chia eggs.
- Almond Milk: sub with your favorite milk.
- GF Oat Flour: you can try subbing with gluten free all purpose flour. However, keep in mind that all gluten free all purpose flour brands are different. Some are super grainy, some are gummy, some are overly chewy. The best option is gluten free oat flour. Do not sub with coconut flour or almond flour.
- Note: Baking is fun, but can be super tricky if you’re changing up the recipe. Keep in mind that the more changes you make, the less likely you’ll get desirable results. Each ingredient interacts differently within this banana oat bread recipe. Good luck!
Best Tools for Super Moist Vegan Oatmeal Chocolate Chip Banana Bread
- Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Gluten Free Oat Flour (or try homemade oat flour) | Pure Vanilla Extract | Coconut Oil | Pure Maple Syrup | Ground Flaxseed | Vegan Chocolate Chips
- Recommended Tools: Muffin Batter Scoop | Pastry Cutter | 8-inch Loaf Pan | Unbleached Parchment Paper | Glass Mixing Bowls | My Favorite Kitchen Timer | Convenient Muffin Carrier
Are you ready to show all those ripe bananas who’s boss? 😉 Let’s make ALL the super moist vegan oatmeal chocolate chip banana bread!!! (What a mouth-full!) Thank you for stopping by and making the time to bake with me. It brings me such joy to hear when you and your loved ones enjoy my recipes. Can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
Click below to Pin
📸 Did you make this vegan oatmeal banana bread recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it! 📸
Irresistible Breads + Muffins!
- Vegan Gluten Free Banana Bread Coffee Cake Recipe
- Secretly Healthy Banana Muffins Recipe
- Gluten Free Healthy Banana Blueberry Muffins Recipe
- Easy Vegan Pumpkin Bread
- Gluten Free Banana Oat Muffins (Vegan)
- Vegan Chocolate Banana Bread (GF)
- Looking for a nut-free banana bread? Try my Easy Gluten Free Banana Bread Recipe (Vegan, Dairy-Free)
- Healthy Banana Recipes for Ripe Bananas
- Vegan Gluten Free Banana Bread (GF)
- Vegan Cinnamon Raisin Quick Bread Recipe (Gluten Free)
- Irresistible Healthy Banana Bread Recipe
- Vegan Banana Bread Bars
- Vegan Cinnamon Quick Bread
Super Moist Vegan Oatmeal Banana Bread (Gluten Free)
- Total Time: 1 hour 30 mins
- Yield: 12-14 slices 1x
Description
Super Moist Vegan Oatmeal Banana Bread (Gluten Free): a gluten free banana bread with oats & chocolate! It’s the ultimate vegan oatmeal banana bread—moist, gluten free, dairy-free, made with GF oat flour! Vegan, Gluten Free, Dairy-Free, Refined Sugar-Free.
Ingredients
Wet Ingredients
- 3 medium, very ripe bananas (1 cup + 2 tablespoons mashed)
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- ¼ cup pure maple syrup
- 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
- ½ cup unsweetened almond milk, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ¾ cups gluten free oat flour – if using homemade, make sure it’s finely ground (not coarse) (learn how to make homemade oat flour here)
- 1 ¼ cups gluten free rolled oats
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Add-ins
- ¾ cup vegan chocolate chips or your favorite add-in
Optional Toppings
- 1 teaspoon gluten free rolled oats
- 1–2 teaspoons vegan chocolate chips (regular and mini
Instructions
- Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
- Peel bananas and add to a large mixing bowl. Using a sturdy whisk, fork or pastry cutter (my preferred method), mash bananas until smooth. Add the oil, sugar, maple syrup, flax eggs, milk and vanilla. Whisk until well incorporated.
- Add oat flour, oats, baking powder, baking soda and cinnamon. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
- Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Optionally, sprinkle with oats and chocolate chips. Lightly press toppings into the loaf.
- Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean-ish, with just a few bits of moisture on it when the loaf is done.
- Allow to cool on a cooling rack for 1 hour. Then, lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice loaf into 12-14 slices. Enjoy! Storing instructions below.
Adapted from my Moist Banana Chocolate Chip Muffins.
Also try favorite V+GF Banana muffins: Healthy Banana Blueberry Muffins Recipe and Gluten Free Banana Oat Muffins.
My favorite GF banana breads + cakes: my Best Moist Banana Chocolate Chip Bread and my Vegan Gluten Free Banana Bread Coffee Cake.
Notes
- Storage Notes: Store in an airtight container for up to 1 week.
- Where to Buy Ingredients: Gluten Free Rolled Oats | Coconut Sugar | Gluten Free Oat Flour (or try homemade oat flour) | Pure Vanilla Extract | Coconut Oil | Pure Maple Syrup | Ground Flaxseed | Vegan Chocolate Chips
- Freezing Instructions: Cool completely and store in an airtight, freezer-friendly container or bag. Keep for 1-2 months. Allow to thaw at room temperature for 20-40 minutes, or heat in the microwave in 10-second increments until just warm.
- Recommended Tools: Muffin Batter Scoop | Pastry Cutter | 8-inch Loaf Pan | Unbleached Parchment Paper | Glass Mixing Bowls | My Favorite Kitchen Timer | Convenient Muffin Carrier
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Breakfast, Dessert, Snacks
- Method: Bake
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Tools for the Best Vegan Oatmeal Chocolate Chip Banana Bread (Gluten Free)
Click the links below to check out my favorite tools & ingredients used to make this healthy oatmeal banana bread recipe.
- Pastry Cutter – literally my (and Erik’s) favorite way to mash bananas. It’s so easy!
- 8-inch Loaf Pan – a great loaf pan for all your baking needs
- Vegan Chocolate Chips – allergy-friendly chocolate chips that are dairy-free!
- Gluten Free Oat Flour – a gluten free baking essential
- Homemade Oat Flour – my favorite recipe for oat flour, made with GF oats!
- Coconut Sugar – a refined sugar-free, healthy baking must-have
- Coconut Oil – a gluten free vegan baking staple
- Unbleached Parchment Paper – one of my baking essentials!
- Mixing Bowls – my favorite mixing bowls to use. Easy to handle and long-lasting!
caro says
hello ! lovely recipe !:) do you think it would work with only oat flour without the whole ones ? how much would i need if so ?
i checked your other recipe but i don’t have any almond meal and nuts and also didn’t want to use them so i though i could modify it a bit !
Demeter | Beaming Baker says
Hi Caro! Hm, I would not recommend skipping the oats, as they’re pretty important to the overall texture and stability of the bread. I’d say to try my Best Moist Chocolate Chip Banana Bread instead. Happy baking!
caro says
its a beautiful recipe , bread looks lovely !
i wonder if i could completely omit the oil? if it’s for the moisure maybe applesauce would work ? or just leaving it out ? would it work out , what do you think?:)
Demeter | Beaming Baker says
Hi there. I would not recommend completely removing the oil, as it will affect both the taste and texture/consistency of the bread. I’ve had some readers swap with applesauce (with most only doing a portion of the oil). While they’ve reported good results, I haven’t tried it myself so I can’t guarantee it for sure. Hope this helps!
Michelle says
This bread is delicious! I was surprised that it rose so well given that it’s only made of oats. When you look at the ingredients, it’s not much different than having a bowl of oatmeal with banana on it…yet it feels very decadent. Thank you for the great recipe!
★★★★★
Demeter | Beaming Baker says
Thank you, Michelle! Gotta love that rise–I cannot stand a bread that doesn’t rise properly! Haha. “a bowl of oatmeal with banana” – Oh my goodness, I just love that. So true, and a fantastic way of looking at it. Thank *you* for stopping by and letting me know!
Zo says
Thank you so much for this amazing recipe.
I didn’t have maple syrup and flax seeds
So I added 10 teaspoons of sugar
And Increased the quantity of Plant milk.
Still came out amazing.
Baking it the 2nd time now.
Everyone loved it.
★★★★★
Demeter | Beaming Baker says
You’re so very welcome Zo! I’m so happy to hear that it worked out with the subs, and even happier to know it was a hit with everyone! 🙂
Niloe says
How much kcal is in ond serving? It looks delicious, will make it tomorrow!
Lis says
Hi Demeter,
Thank you so much for this outstanding recipe! It is the best, guilt-free, banana bread I’ve ever had! Also, I substituted the flax eggs with whole eggs, the coconut sugar with Truvia, and the coconut oil with EVOO and it turned out perfect.
Thanks again for making my healthy but delicious oat banana bread dream come true!
★★★★★
Demeter | Beaming Baker says
Hi Lis! It is absolutely my pleasure. 🙂 I truly enjoyed reading your comment–it was informative (I mean, folks are gonna love that you listed your subs) and so kind. I’m so happy to have made your delicious oat banana bread dream come true! Thanks for making my day by stopping by. xo
Amy says
Holy mother of Pearl. This was the actual best banana bread recipe I have ever made, even pre-vegan. I don’t know if this made a different but I used a mix of Whole Foods semi-sweet and Guittard dark chocolate chips and JESUS MARY AND JOSEPH I can’t stop eating it! With a little Miyokos butter on top… [Insert Drool Emoji Here.]
Amy says
Also – didn’t have coconut sugar so I used half organic cane, half golden brown sugar.
★★★★★
Demeter | Beaming Baker says
Oooh, good to know! 🙂
Demeter | Beaming Baker says
YAAAAS!!!! Oh stawp, I’m blushing over here!! 😀 I see your drool emoji and raise you a hug emoji… or something. 😉 So happy you enjoyed my banana bread recipe!! Happy baking, Amy!
Ben says
What is you don’t have A loaf pan and Parchment paper, can I use a cake pan and aluminum foil, or just grease the pan with olive oils?
★★★★★
Demeter | Beaming Baker says
Hi Ben! Greased foil should be okay, but I haven’t tried this in a cake pan so I can’t say for sure.
Natalie says
This is a great recipe! I have been struggling to find good GF recipes that use just oat flour. I used quick cooking oats because it’s what I had and omitted the maple syrup, as I thought it would be sweet enough without. Plus I’m on a budget and maple syrup isn’t cheap!!! It still turned out super good! I will definitely make this again 🙂
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m thrilled to hear that you enjoyed it Natalie! 🙂
Lyon Christi says
Could I use applesauce instead of the coconut oil?
Demeter | Beaming Baker says
Hm, I haven’t tried it myself so I can’t say for sure. You might need to do a mix of the two until you find a ratio that works for you. Hope this helps!
Malinda says
Delicious! My family is neither vegan nor gluten free but we definitely skew plant based and I love adding allergy friendly options to my arsenal for work events and potlucks and whatnot. This was hit!
I did tweak a couple minor points. I omitted the chocolate chips entirely, and instead of making a single loaf I divided the batter between two bread pans so they’re more like bars I guess. After I poured into the first pan I stirred some craisins in for the second pan. I sprinkled with oats and a little extra coconut sugar. They came out perfectly after 30 minutes at 350°. This is going into our regular rotation for sure. Thank you so much!
★★★★★
Demeter | Beaming Baker says
Woohoo!! I love that you have a variety of recipes in your arsenal so no one gets left out. 🙂 These must be so yummy with craisins in them and as bars! You’re so welcome & happy baking! 🙂
Leidy says
Just made it today! So delicious and moist🙌🏼
I didn’t add any sugar or maple syrup and it was sweet enough for me. I love it!!!!
Thanks!!!
★★★★
Demeter | Beaming Baker says
Woohoo!!! So awesome that you were able to leave out a few things and it still worked. Happy baking & eating! 😉
Karen Manitowich says
What other kind of flour can I use?
Demeter | Beaming Baker says
Hi Karen! I haven’t tried it myself, but you could give GF AP flour a go. Let me know how it goes!
Danielle Francis says
Just made this today! Was delicious! Very hearty
★★★★★
Demeter | Beaming Baker says
Woohoo! I’m so pleased that you enjoy my recipe, Danielle. 🙂 Happy baking (and eating)!!
Karen says
Wow! This is such a healthier version and very indulgent. When I looked at the pic of your banana bread i knew it would be good because you could see that from the texture of the bread. I really love that this uses oat flour. I grounded oats up in my food processor since I did not have oat flour. I used 2 eggs and dark brown sugar instead of flax and coconut sugar as that was what I had on hand. I added pecans on top. I also added 3 tbsp of flax and ground chia blend into the mix. This one is a keeper, loved it! Thank you <3
★★★★★
Demeter | Beaming Baker says
Woohoo! That’s so wonderful to hear Karen! So happy that you enjoyed the recipe, and that the subs worked out. 🙂
Dana Lu says
Made a few tweaks for personal preference and this still came out amazing!
Omitted coconut sugar and maple syrup and subbed with 3 good squirts of SweetMonk (a liquid monk fruits sweetener), and used 1/2 cup of chocolate chips instead of 3/4 cups.
I’ve tried this as a loaf and as muffins (bake only for ~30 mins) and both came out great. Love this banana bread recipe, it’s a total keeper, thank you!!!
★★★★★
Demeter | Beaming Baker says
I loved reading about your tweaks, Dana! I’m so glad to hear that they worked out so deliciously. 😉 Happy baking!!
Sara says
First time ever leaving a review! I’m celiac and this is by far the best banana bread I have ever made! I always have ripe bananas frozen. Love the pastry cutter idea! Once thawed I use my potato masher. Works very well. Incredible recipe thank you!
Demeter | Beaming Baker says
Aww thank you Sara! I’m so thrilled to hear that you enjoyed the recipe. . And glad you found the pastry cutter tip useful! Thank you for taking time to share these kind words!