Breakfast

April 25, 2022

Vegan Oat Flour Raspberry Banana Bread

A twist on classic banana bread, this Vegan Raspberry Banana Bread is made with just a few simple ingredients like oat flour, nut butter, and of course raspberries & bananas. It's completely gluten-free, oil-free, and fruit sweetened!

Vegan Oat Flour Raspberry Banana Bread

Today we're stepping up classic banana bread with raspberries!

If you're looking to change up your banana bread recipe or just use some of those raspberries you've got lying around your house, this bread is for you.

Or, ya know, if you just love raspberries.

Raspberries add fun bursts of tart flavor to the otherwise sweet bread. Plus, the red color s beautiful!

Why I love this Raspberry Banana Bread

  • Dietary needs — this banana bread recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Twist on a classic — the raspberries in this bread create fun bursts of tart in an otherwise sweet bread
  • 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.

Vegan Oat Flour Raspberry Banana Bread

Ingredient Notes & Substitutions

  • 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.
  • 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
  • Oat Flour: in my classic banana bread recipe I use both almond flour and oat flour, but this recipe works just fine using only oat flour. Especially if you make your own by blending oats in a food processor, this is a super cheap option. You can also use store-bought oat flour.
  • Ground Flaxseed: flax serves as replacement for an egg. It helps bind the bread together. You could also use ground chia seeds.
  • Raspberries: fresh raspberries are ideal in this recipe because they release less liquid than frozen. If you do want to use frozen raspberries, thaw and drain them well before adding them to the batter.

Vegan Oat Flour Raspberry Banana Bread Ingredients

How to make Vegan Oat Flour Raspberry Banana Bread

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

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

Vegan Oat Flour Raspberry Banana Bread Step 2

Step 3. Add in the almond or cashew butter, baking powder, apple cider vinegar, cinnamon, oat flour, almond flour, and ground flaxseed. Process until smooth.

Vegan Oat Flour Raspberry Banana Bread Step 3

Step 4. Stir in the raspberries.

Step 5. Spread the mixture into the lined loaf pan. Top with additional raspberries or a sliced banana, if desired.

Vegan Oat Flour Raspberry Banana Bread Steps 4 & 5

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.

Step 7. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!

Vegan Oat Flour Raspberry Banana Bread Steps 6 & 7

FAQ

Is oat flour gluten-free?

Yes. Oats are naturally gluten-free. Some oats have cross contamination with gluten during processing, so if you are especially sensitive buy certified GF oats.

Can I use a different flour?

This recipe would work fine with all purpose flour. (Though it wouldn't be as healthy! - strive for minimal processing.)

How do I make this recipe nut-free?

Instead of using almond or cashew butter you could use tahini or sunflower seed butter. Both of these butters have a stronger flavor than almond and cashew butters, so it would change the taste slightly.

What else can I add to this bread?

It think this bread would taste great with chocolate chips, vegan white chocolate chips, or coconut flakes. If you want to add any of these, add 1/3 cup when you stir in the raspberries

How do I store this banana bread?

Store in the fridge for up to a week. Or freeze for up to 12 months.

Recipe Prayer

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

Vegan Oat Flour Raspberry Banana Bread

Related Recipes

If you love banana bread, try my classic Blender Banana Bread recipe.

For more fun twists on banana bread try:

Tried this recipe?

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Vegan Oat Flour Raspberry Banana Bread

A twist on classic banana bread, this Vegan Raspberry Banana Bread is made with just a few simple ingredients like oat flour, nut butter, and of course raspberries & bananas. It's completely gluten-free, oil-free, and fruit sweetened!

Author:

Elizabeth

Serves:

12

Prep:

10

min

cook:

55

min

total:

80

min

Ingredients

  • 4 Medium Very Ripe Bananas
  • 1/4 Cup Almond or Cashew Butter
  • 1 Tablespoon Baking Powder
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 Teaspoon Cinnamon
  • 1 3/4 Cups Oat Flour (grind your own or store-bought; gluten free, if necessary)
  • 2 Tablespoons Ground Flaxseed
  • 1 Cup Fresh Raspberries

Instructions

  1. Preheat the oven to 350°F. Line a loaf pan with parchment paper.
  2. In a blender or food processor, process the bananas until they reach a liquid consistency.
  3. Add in the almond or cashew butter, baking powder, apple cider vinegar, cinnamon, oat flour, almond flour, and ground flaxseed. Process until smooth.
  4. Stir in the raspberries.
  5. Spread the mixture into the lined loaf pan. Top with additional raspberries or a sliced banana, if desired.
  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.
  7. Remove from the oven and allow to cool for at least 15 minutes. Store leftovers in the fridge for up to a week. Enjoy!
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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
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