Jillian Glenn is the creator of the recipe blog Peanut Butter and Jilly. She is also a nutrition expert and the bestselling author of Easy Low-Cal Vegan Eats and Light & Easy Vegan Baking. She lives in Atlanta, Georgia. This Oatmeal Banana Bread recipe is excerpted from her latest cookbook ‘Healthy Vegan Breakfast & Lunches‘.
Table of Contents
Words cannot express how good this banana bread is and how impressed everyone will be when you bake a batch. It looks almost too good to eat, but it’s deceptively simple and has some healthy hidden ingredients inside! It’s free of white sugar, uses minimal oil, and includes overripe bananas and maple syrup for sweetness and moisture. We substitute some of the flour for oats in this recipe, making it much more filling while giving it a light and fluffy texture. Bake this loaf for your family and be prepared for everyone to be amazed!
Ingredients You’ll Need
- Olive oil, avocado oil, or coconut oil spray
- Bananas
- Plain unsweetened almond milk
- Maple syrup
- Vegan butter
- Vanilla extract
- Cinnamon
- Baking powder
- Baking soda
- Oats
- All-purpose flour
- Cocoa powder
- Banana slices
How To Make This Banana Bread
Step 1: Oven Preheating and Pan Greasing
Preheat the oven to 375°F (190°C). Grease a 5 x 9–inch (13 x 23–cm) loaf pan with olive oil, avocado oil or coconut oil spray.
In a large mixing bowl, mix together the mashed bananas, almond milk, maple syrup, vegan butter, vanilla, cinnamon, baking powder, and baking soda. Then, add the quick oats and flour and mix until smooth. Spoon half of the batter into the greased loaf pan.
Step 2: Create Cocoa Banana Batter, Bake the Loaf and Store
Add the cocoa powder to the remaining batter and mix until smooth. Use a tablespoon to spoon the cocoa banana bread batter down the top-center of the regular banana bread batter. Top the batter with banana slices and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted in the center of the bread comes out clean.
Store any leftover banana bread at room temperature wrapped in plastic or sealed tightly with aluminum foil.
Marble Oatmeal Banana Bread – Recipe Card
Amazing Marble Oatmeal Banana Bread
Ingredients
- Olive oil - avocado oil or coconut oil spray, for greasing
- 3 mashed overripe bananas
- 1 cup 240 ml plain unsweetened almond milk
- ¾ cup 180 ml maple syrup (see Healthy Tips)
- ¼ cup 60 ml melted vegan butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2 tsp 9 g baking powder
- 1 tsp baking soda
- 1 cup 90 g quick oats, gluten-free if needed
- 1½ cups 188 g regular or gluten-free all-purpose flour
- 2 tbsp 11 g cocoa powder (see Healthy Tips)
- Banana slices - for topping
Instructions
- Preheat the oven to 375°F (190°C). Grease a 5 x 9–inch (13 x 23–cm) loaf pan with olive oil, avocado oil or coconut oil spray.
- In a large mixing bowl, mix together the mashed bananas, almond milk, maple syrup, vegan butter, vanilla, cinnamon, baking powder and baking soda. Then, add the quick oats and flour and mix until smooth. Spoon half of the batter into the greased loaf pan.
- Add the cocoa powder to the remaining batter and mix until smooth. Use a tablespoon to spoon the cocoa banana bread batter down the top-center of the regular banana bread batter. Top the batter with banana slices and bake for 40 to 50 minutes, or until golden brown and a toothpick inserted in the center of the bread comes out clean.
- Store any leftover banana bread at room temperature wrapped in plastic or sealed tightly with aluminum foil.
Notes
- You can leave out the cocoa powder to make classic oatmeal banana bread.
- If you reduce the maple syrup to ½ cup (120 ml), you will cut back on a few grams of sugar and save about 20 calories per slice.
Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.
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About The Cookbook
There’s a reason breakfast and lunch are the two most important meals of the day: what you eat in the morning and midday will set the tone for the rest of the day. By choosing healthy, nutritious plant-based foods, you’re giving yourself the fuel you need to power through your busy days. With these 60 simple recipes and the guidance of bestselling cookbook author Jillian Glenn, making perfectly portioned, low-calorie, delicious, and nutritious dishes is totally doable! Fall in love with vegan and gluten-friendly recipes such as:
- Tropical Smoothie Bowls
- Peanut Butter Banana Pancakes
- Vanilla and Chocolate Protein Donuts
- 5-Minute Blueberry Superfood Oats
- Healthy Adult Lunchables
- Loaded Potato Nachos
- 15-Minute Sesame Tempeh Bowl
- Easy Sweet Potato and black Bean Chili
By switching to simple homemade meals, you can rest assured you are getting the nutrients you need to feel and function at your best! And with endless sweet and savory options, you’ll never feel like you’re restricting what you love. With this cookbook, you’ll be delighted by the abundance of delicious plant-based foods you can grab and go to eat healthy all day long!
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More Vegan Recipes You Might Like
If you enjoyed this Amazing Marble Oatmeal Banana Bread, you might also like this Tofu Scramble tacos from the same author. Click here to get the recipe.
Connect with Jillian on Instagram and at peanutbutterandjilly.com
