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!
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 colors - beautiful!
Jump to:
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.
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.
- Almond or Cashew Butter: I used my homemade cashew butter in this recipe, but homemade almond butter will work too. You can also use a store-bought almond butter with no added sugar or added oils.
- 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.
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.
Step 3. Add in the almond or cashew butter, baking powder, apple cider vinegar, cinnamon, oat flour, and ground flaxseed. Process until smooth.
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.
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!
FAQ & Expert Tips
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.
This recipe would work fine with all purpose flour. (Though it wouldn't be as healthy! - strive for minimal processing.)
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.
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 ⅓ cup when you stir in the raspberries
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.
More vegan banana bread
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.
📖 Recipe
Vegan Oat Flour Raspberry Banana Bread
Equipment
Ingredients
- 4 Medium Very Ripe Bananas
- ¼ Cup Almond or Cashew Butter
- 1 Tablespoon Baking Powder
- 1 Tablespoon Apple Cider Vinegar
- ½ Teaspoon Cinnamon
- 1 ¾ Cups Oat Flour (grind your own or store-bought) gluten free, if necessary
- 2 Tablespoons Ground Flaxseed
- 1 Cup Fresh Raspberries
Instructions
- Preheat the oven to 350°F. Line a loaf pan with parchment paper.
- In a blender or food processor, process the bananas until they reach a liquid consistency.
- Add in the almond or cashew butter, baking powder, apple cider vinegar, cinnamon, oat flour, and ground flaxseed. Process until smooth.
- Stir in the raspberries.
- Spread the mixture into the lined loaf pan. Top with additional raspberries or a sliced banana, if desired.
- 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!
Nutrition
Nutrition information is an estimate.
Megan
Could I add some dark chocolate chips to this?
Elizabeth
Yes! That sounds delicious. I'd add about 1/2 cup.
Megan
How much almond flour? It was notin the ingredients list
Elizabeth
Hi! The almond flour in the ingredients was a typo. There is no almond flour in this recipe. This has been updated!