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A loaf of vegan oat flour raspberry banana bread with two slices cut.

Vegan Oat Flour Raspberry Banana Bread

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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!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 15 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 150
Author Elizabeth

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

Calories: 150kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 111mg | Potassium: 271mg | Fiber: 4g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 6mg | Calcium: 95mg | Iron: 1mg