Blender Banana Bread - Vegan & Gluten Free

Blender Banana Bread - Vegan & Gluten Free

Flourless Vegan Gluten-free Oatmeal Banana Bread- made with heart healthy whole grain oats, pure maple syrup and creamy peanut butter. It takes just 10 minutes to prep in your blender!


Not only because it’s vegan and gluten-free (which is always a challenge in baking) but also because it’s made with wholesome ingredients and it takes less than 10 minutes to make in a blender.


  • Feel free to substitute another kind of nut butter or sunflower seed butter if you are nut free!
  • Be sure to use certified gluten-free oats for allergies.
  • You can substitute the coconut oil with olive oil.
  • I recommend using a high quality blender!


  • 2 medium-size ripe bananas
  • 1/4 cup unsweetened almond milk*
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened almond butter*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup rolled oats, divided**
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil***
  • 1/2 cup dark chocolate chips


  1. Grease or line a loaf pan then preheat the oven to 350°F.
  2. Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats and dark chocolate chips) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gummy.
  3. Add the remaining oats and the chocolate chips to the blender and stir everything together with a spoon. Pour the batter into the loaf pan and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the centre of the loaf.
  4. Allow the bread to cool for at least 15 minutes before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.


Serving (about 1 slice) 

Calories: 240 kcal | Carbohydrates: 12g | Protein: 6g | Fat: 4g | Saturated Fat: 1g 


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