Oil-Free Vegan Banana Bread

Oil-Free Vegan Banana Bread

Oil-free Vegan banana bread. Enough said

It is oil-free

melt in your mouth moist

naturally sweetened with bananas and dates

& made with just a few wholesome ingredients


Plus it makes your kitchen smell like a dream. Win-win


Before I give you the recipe, I’ll share with you a little baking hack! No need to wait for your bananas to turn brown to make this decadent recipe. Turn any color banana into a perfectly sweet, ripe black with this simple trick



Turn underripe bananas into their sweet, ready-to- bake counterparts — simply bake them! Lay bananas on a baking sheet, and bake on 300F degrees for 15-30 minutes, depending on their ripeness. They will be ready once bananas are fragrant & have black, shiny skin.


The key to this recipe is making sure the batter is moist! You want to achieve a paste-like texture from the wet ingredients, like so

I find a food processor works best for this, this is the model I use and love!

Next, combine the wet and dry ingredients, but do so patiently. I like to add the dry ingredients in thirds. For every pour of dry ingredients, I follow with 1 T of nut milk mixed in. Repeat until all the dry ingredients are added and mixed. If batter is not moist, add in 1 T nut milk at a time

Bake for 45-50 minutes, careful not to over-bake. Test with a toothpick, making sure the toothpick comes out clean. Let cool and serve! PB drizzle is optional, but highly recommended 😉


Oil-free Vegan Banana Bread

August 31, 2018


  • 4 spotty bananas
  • 2 C Oat Flour
  • 1 Flax egg*
  • 1/3 C Plant milk (I used almond)
  • 12-14 pitted medjool dates (soak if not soft)
  • 1 Tb vanilla extract
  • 1 tsp cinnamon
  • 1 tsp apple cider vinegar
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 5-7 T almond milk
  • Step 1 Preheat oven to 350 degrees F
  • Step 2 *Make flax egg by combining 1 T ground flax seeds with 3 T warm water
  • Step 3 set aside until mixture gels
  • Step 4 In food processor or small blender, add wet ingredients: dates, 1/3 c almond milk, apple cider vinegar and vanilla and blend until paste forms
  • Step 5 Move wet mixture to a large bowl, then add in mashed bananas and flax egg, set aside
  • Step 6 In medium sized bowl add dry ingredients: oat flour (can easily make by blending rolled oats into fine powder), baking soda, baking powder, cinnamon, stir until well combined
  • Step 7 Slowly add the dry mixture (I mix in 1/3 dry mixture at a time) into the wet mixture, stirring  in extra almond milk, 1 T at a time until batter is moist
  • Step 8 Pour batter into a loaf pan lined with parchment paper
  • Step 9 Bake for 45-50 minutes (test with toothpick)
  • Step 10 Let cool
  • Step 11 For best results, once cooled, cover to let top moisten
  • Step 12 Recommended to store in fridge for maximum freshness!


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