Vegan Banana Bread

Calories: 130 Fat: 2 Carbs: 27 Fiber: 2 Protein: 2 Serves: 36


  • 2 cups organic cane sugar
  • 1 cup oil
  • 5 Tbsp ground flaxseed
  • 1 cup warm Oatsome Barista
  • 3 cups mashed ripe bananas (approximately 6 ½ medium bananas)
  • 1 ½ Tbsp vanilla extract
  • 2 Tbsp white vinegar
  • 2 tsp baking soda
  • 1 ½ tsp salt
  • 4 ¾ cups all-purpose flour


Makes 6 mini loaves

  1. Preheat the oven to 350 degrees.
  2. Spray mini loaf pans with pan spray.
  3. In a bowl combine flaxseed and warm Oatsome Barista to hydrate and form a soft mush. Let sit 5-10 minutes while you continue preparing the recipe.
  4. In a separate bowl combine all dry ingredients together, sift and set aside.
  5. In mixing bowl combine bananas and sugar and beat till smooth.
  6. Add flax- oat milk mixture and vanilla to banana mixture. Mix until combined.
  7. Pour in oil and white vinegar and mix.
  8. Add sifted dry ingredients.  Mix then scrape sides of bowl and mix on speed 2 for 5-6 minutes.
  9. Divide batter into pans. Bakers tip* to get your banana bread to bloom on top after the batter is portioned in pans pour about 2 tablespoons of oil into a cup and with a clean rubber spatula dip the end into the oil and then dip into the end of your bread batter re-dipping each time until you have drawn a line through the whole pan.  The oil keeps the batter separated and produces a nice bloom on the bread as it bakes.  If desired you can slice a banana lengthwise and place two slices on top of the bread before baking.
  10. Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean.
  11. Enjoy.


Other Recipes