Breakfast

January 28, 2019

Plant-Based Blender Banana Bread

Plant-Based Blender Banana Bread is the perfect treat! This banana bread is sweetened only with bananas and filled with healthy ingredients. Ready in an hour and made only in your blender!

Plant-Based Blender Banana Bread sliced, being picked up

Yum, banana bread. Am I the only one who gets extreme nostalgia about banana bread. I have so many good memories of my mom making banana bread. My sister and I would help mash up the bananas or stir the batter. Something about banana bread makes me think about the simpler days.

This Plant-Based Blender Banana Bread is definitely healthier than the one I had as a kid (read: no added sugar, no eggs, no dairy), but it's still delicious and it still brings back the memories.

Plus, my love for bananas has grown exponentially since I was younger. Frozen bananas are a daily snack for me and Banana Nice Cream is definitely one of my favorite treats. Nature's candy is so delicious, I'll eat bananas in anything!

Why I love Plant-Based Blender Banana Bread

  • Dietary needs — this banana bread recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Made in a blender — you don't even need a bowl! All you need is a blender or food processor.
  • Sweetened with bananas — there's no sweetener in this recipe besides bananas! Not even date sugar (which I often use in baked goods). Very ripe bananas are super sweet and also come with fiber and nutrients that you don't typically find in sugar.

Plant-Based Blender Banana Bread sliced on a plate

Ingredient Notes

Plant-Based Banana Bread is filled with healthy ingredients.

  • Bananas: for best results, use bananas that are very brown and spotty. The bananas are the only sweetener in this bread, so maximize the sweet flavor with the ripest bananas you can get your hands on.
  • Almond Butter: I used my homemade almond butter, but a store-bought almond butter with no added sugar or added oils is also fine. You could also use any other neutral tasting nut butter like mixed nut butter or walnut butter.
  • Baking Powder & Apple Cider Vinegar: the combination of an acid (ACV) and a base (baking powder) creates a reaction that allows the bread to rise properly. The reaction causes air bubbles to form, leaving your bread light and airy. Don't skip these ingredients!
  • Cinnamon
  • Flours: Oat Flour & Almond Flour. I've used a combination of flours in this recipe to achieve a perfect texture! Banana breads with all oat flour turn out very mushy while banana breads with almond flour aren't soft enough. Using both oat flour and almond flour helps create a soft bread consistency
  • Ground Flaxseed: flax serves as replacement for an egg. It helps bind the bread together. You could also use ground chia seeds.

Plant-Based Blender Banana Bread Ingredients

How to make Plant-Based Blender Banana Bread

To make this delicious Plant-Based Banana Bread all you need is a blender or food processor!

Step 1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.

Step 2. In a blender or food processor, process four of the bananas until they reach a liquid consistency.

Step 3. Add in the almond butter, baking powder, and apple cider vinegar and cinnamon and process until smooth.

Step 4. Pulse in (or blend until just combined) the oat flour, almond flour, and ground flaxseed until combined.

Step 4.5 If you want, you can stir in some chocolate chips, walnuts, almonds or whatever add-ins you love. I recommend using about 1/3 cup of whatever you're adding.

Step 5. Spread the mixture into the lined loaf pan. Cut the remaining banana in half lengthwise and place the slices on top.

Step 6. Bake for 55-60 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes.

Plant-Based Blender Banana Bread Sliced

Storing Plant-Based Banana Bread

Since this banana bread is made from whole food plant-based ingredients, it will not last very long on the counter. Store your leftovers in the fridge wrapped in foil for up to a week.

Can I make Blender Banana Bread without a blender?

Yes! If you have any sort of blender, food processor, or immersion blender that is ideal. Use whatever you have.

Even if you don't have a blender you can still make this banana bread. When mashing your bananas spend a few minutes making sure every lump and bump is smoothed out. The goal is for your bananas to be as close to liquid as possible. When you add the other ingredients, just be sure to stir well.

Recipe Prayer

Lord thank you for bananas. Thank you for teaching us to transform them into delicious, healthy banana bread. Amen.

Plant-Based Blender Banana Bread sliced

Related Recipes

If you love banana bread as much as I do, you've got to try these strawberry banana muffins and this strawberry banana bread!

And, if you're a fan of bananas in general, try these recipes next:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Plant-Based Blender Banana Bread

Plant-Based Blender Banana Bread is the perfect treat! This banana bread is sweetened only with bananas and filled with healthy ingredients. Ready in an hour and made only in your blender!

Author:

Elizabeth

Serves:

12

Prep:

5

min

cook:

55

min

total:

80

min

Ingredients

  • 5 Medium Very Ripe Bananas, divided
  • 1/4 Cup Almond Butter
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Cinnamon
  • 1 Cup Oat Flour gluten free, if necessary
  • 3/4 Cup Almond Flour
  • 2 Tablespoons Ground Flaxseed

Instructions

  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
  2. In a blender or food processor, process four of the bananas until they reach a liquid consistency.
  3. Add in the almond butter, baking powder, and apple cider vinegar and cinnamon and process until smooth.
  4. Pulse in (or blend until just combined) the oat flour, almond flour, and ground flaxseed until combined.
  5. Spread the mixture into the lined loaf pan. Cut the remaining banana in half lengthwise and place the slices on top.
  6. Bake for 55-60 minutes or until the top is lightly brown and a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography