Tender Simple Vegan Banana Bread
This low sodium oat flour loaf gives you soft, easy-to-slice banana bread in a small batch. It is vegan, gentle on digestion, and made to serve one to two people.
This recipe is set for one to two servings, so you do not end up with a large loaf to store. Batter mixes in a single bowl and bakes in a small loaf pan or a few muffins, which keeps oven time short and cleanup simple.
The oat flour and applesauce help keep the crumb soft and digestion friendly. You can adjust the sweetness and fat to taste, or skip the pinch of salt for a very low sodium option if your doctor advised you to limit sodium.
Ingredients You’ll Need
- 1 cup oat flour (or rolled oats ground to a fine flour)
- 2 small very ripe bananas – about 1 cup mashed
- 1/4 cup unsweetened applesauce
You can serve this banana bread with warm fruit compote, plain yogurt, or a thin spread of nut butter if you like.
Step-by-Step Recipe
- Preheat the oven to 350 F and lightly oil a mini loaf pan or line a muffin tin. In a bowl mash the bananas and stir in applesauce, oil, maple syrup, and vanilla until combined.
- Sprinkle in baking soda and cinnamon, add the apple cider vinegar and stir once to activate the soda. Fold in the oat flour and any optional mix-ins until just combined, adding 1 to 2 tablespoons plant milk if the batter seems dry.
- Transfer batter to the prepared pan and bake mini loaf 22 to 28 minutes or muffins 15 to 20 minutes. Cool in the pan for about 10 minutes, then move to a rack and serve warm or at room temperature.
Tips and Easy Variations
Softness and digestion
- Warm a slice for 15 to 20 seconds in the microwave to soften the crumb for easier chewing.
- Reduce oil to 1 tablespoon and increase applesauce by 1 tablespoon for a lighter loaf.
- Omit the maple syrup if your bananas are very ripe and sweet to lower added sugar.
Baking and texture
- Bake in a muffin tin for shorter baking time and softer edges.
- Use a mini loaf pan for thicker, gentler slices that are easy to slice.
- Start checking at the lower end of the bake time to avoid overbaking; toothpick should come out with a few moist crumbs.
Dietary swaps
- Use certified gluten free oat flour if you need a gluten free loaf.
- Substitute 3/4 cup all purpose flour if you do not have oat flour, noting the texture will be firmer.
- Skip the pinch of salt for a very low sodium option if advised by your doctor.
Quick notes
- Reheat slices briefly before serving for a softer bite.
- Adjust maple syrup to taste depending on banana sweetness.
- Try walnuts or raisins for extra texture if desired.
Storage and Leftovers
Fridge
Cool completely then keep wrapped in the refrigerator for up to 4 days to maintain gentle freshness.
Freezer
Freeze individual slices in a zipper bag for up to 2 months. Thaw at room temperature before serving.
Reheating
Reheat briefly in the microwave until soft or warm gently in a toaster oven for a few minutes.
Conclusion
Try this simple vegan banana bread for a small batch, low sodium treat that stays tender and easy to slice. It is a handy recipe when you want a gentle, single or two person dessert or snack.
The single bowl batter and short bake time make this loaf an easy choice when you want minimal cleanup and a soft, comforting slice.
FAQ
Can I use store bought oat flour?▶
Yes. Store bought oat flour works well and is convenient. If you need a gluten free loaf, choose certified gluten free oat flour.
What if I only have all purpose flour?▶
You can substitute 3/4 cup all purpose flour for the oat flour, but the texture will be slightly firmer compared to oat flour.
