Easy Gluten-Free Vegan Banana Oat Bread
A moist, tender, and naturally sweetened quick bread that's perfect for breakfast or a snack. This one-bowl recipe is effortlessly gluten-free, vegan, and packed with wholesome banana and oat flavor.
Ingredients
Ingredients
- 3 large ripe bananas mashed (about 1.5 cups)
- 2 cups rolled oats certified gluten-free if needed
- 1/2 cup maple syrup or agave nectar
- 1/4 cup neutral oil avocado, coconut, or vegetable oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans optional
Notes
Storage: Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, slice and freeze for up to 3 months. Make-Ahead Tip: The batter can be mixed and refrigerated in the pan for up to 12 hours before baking; just add 5-10 minutes to the bake time. Variations: Add 1/2 cup of dairy-free chocolate chips, dried cranberries, or a tablespoon of chia seeds for extra texture. For a nut-free version, omit the walnuts and add 2 tablespoons of sunflower seeds or pumpkin seeds.