Banana-Nut Oat Bread (vegan)

I love to bake.  I don’t boast to be the worlds greatest baker but I have tried my hand a few things and they’ve come out greater than anticipated!  For a few years I baked cookies every christmas and sent them out as gifts to friends all over the U.S. but after I  moved abroad last year I stopped making them.  I did try my hand at a carrot cake for Easter earlier this year which came out really well and I’m excited to try again next year.  My baking has been limited over the last couple of years up until a few months ago.  When I started to develop this blog my eldest sister has been previewing and trying my recipes.  My nephew/her son has food allergies and she suggested that I try adding diary-free, egg-free, and other allergy versions.  Thus my vegan baking experimentation began!

I started by trying to alter a couple of my pancake recipes achieving little success.  After perusing the web a bit I found a few recipes that called out to me; one in particular caught my eye, it’s by Ceara’s Kitchen for her Vegan Banana Oat Bread.  I thought about trying to recipe for months but I always ate my bananas before they had time to ripen.  I finally gave it a go a couple weeks ago, altering the recipe to my tastes by not adding any sugar and just letting the sweetness of the bananas as well as the maple syrup do the trick.  For my first attempt made muffins with my batter adding walnuts and I was quite pleased with the outcome.  This week I decided to give it another try, making a proper banana bread loaf.  I achieved the ultimate success!  With that being said, I am delighted to share with you, my version of this delicious recipe.  Enjoy!  xx

Banana-Nut Oat Bread (vegan)

Prep Time: 15 minutes

Total Time: 55 minutes

Yield: 7

Serving Size: 1 inch thick slice

Banana-Nut Oat Bread (vegan)


    1 flax "egg":
  • 1 tbsp ground flax seed mixed with 3 tbsp water
    For the other wet Ingredients:
  • 5 very ripe medium bananas
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 1/2 tsp baking powder
  • a pinch of salt
    For the dry ingredients:
  • 1 1/2 cup organic oats
  • 1/3 cup chopped pecans or walnuts
  • 1/2 tsp baking soda
  • 1 cup organic oat flour


  • Preheat oven to 180C/360F and spray a loaf pan with coconut oil
  • Prepare your flax "egg" by stirring together the ground flax seed and water together, place in the fridge to help set
  • In a large mixing bowl, add the bananas maple syrup, melted coconut oil, vanilla extract, cinnamon, apple cider vinegar, salt and banking powder. Use a hand immersion blender or whisk to combine all the ingredients
  • Place 1 cup of organic oats into food processor and grind, making your own oat flour
  • Once the flax egg has set, approx.10-15 minutes, stir again and add to your wet ingredients.
  • Stir the organic oat flakes and nuts (reserve a small amount of each to top your loaf with) into the wet ingredients
  • Combine the oat flour and baking soda and slowly fold them into the batter until fully combined
  • Pour the batter into the greased loaf pan, gently shake to even out mixture. Top with a pinch of organic oat flakes and chopped nuts
  • Bake for 35-40 minutes. Use a toothpick to check if its ready by sticking it into the thickest part of the loaf and if it comes out clear, its ready😊
  • Allow to cool down in the pan and enjoy!


Store in sealed container in the refrigerator for ups to 5 days or freeze individual slices (for easier reheating) for up to a month.

A slice is great served 1/3 cup nonfat greek yogurt sweetened with a tbsp of maple syrup and topped with chia seeds, hemp seeds, raisins, coconut shreds or whatever healthy toppings you fancy.

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