Whenever a fresh loaf of this tender and moist banana bread comes out of the oven, no one can resist having a slice! This fluffy loaf makes the perfect breakfast, but it’s also great any time of day! It’s an awesome way to use up your overripe bananas. I personally think that vegan banana bread is better than non-vegan banana bread. At least . . . this one is. It’s moist, soft and delicious, and the oats in the batter will keep you feeling full all morning. While banana bread is totally worth indulging in, the nice thing about this recipe is that you don’t have to! At under 200 calories a serving, you can enjoy a warm slice or two without worry. Reprinted with permission from Easy Low-Cal Vegan Eats by Jillian Glenn, Page Street Publishing Co. 2021. Photo credit: Maureen Onda
Oatmeal Banana Bread [Vegan]
- Nonstick cooking spray, for pan
- 3 medium-sized mashed ripe bananas
- 1 cup (240 ml) unsweetened almond milk
- 3/4 cup (180 ml) pure maple syrup
- 4 tablespspoons (60 ml) melted vegan butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 teaspoons (9 g) baking powder
- 1 1/2 cups (180 g) regular or gluten- free all-purpose flour
- 1 cup (90 g) quick oats, plus a few for sprinkling
- Preheat the oven to 375°F (190°C). Spray a 9 x 5–inch (23 x 13–cm) loaf pan with nonstick cooking spray.
- In a large bowl, mash the bananas with a fork, then mix in the almond milk, maple syrup, melted vegan butter, vanilla, cinnamon, baking soda and baking powder until combined. Using your fork, stir in the flour and quick oats. Mix the batter until combined and pour it into the prepared loaf pan. Sprinkle the top of the loaf with a few oats for decor. Definitely lick the spoon!
- Bake the loaf for 40 to 45 minutes (times may vary based on the material of your loaf pan). When the loaf is done, it will be golden on top and you should be able to stick a toothpick into the center of it without batter on the withdrawn toothpick.
- Enjoy the banana bread warm or store it on the countertop in an airtight container for 2 to 3 days. It tastes great on its own, spread with vegan butter or drizzled with maple syrup.