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Oatly Vegan Banana Bread

Servings: 10 to 12

Serve this moist banana bread with small pots of orange marmalade, strawberry and blueberry jam, and whipped vegan cream cheese for an extra tangy burst of flavor.


  • 2 Tbs. organic golden flaxseed meal
  • 2/3 cup plus 6 Tbs. Oatly Barista Oatmilk
  • 6-3/4 oz. (1-1/2 cups) all-purpose flour
  • 3/4 cup (about 6 oz.) organic cane or granulated sugar
  • 1 tsp. fine sea salt
  • 1/4 cup sunflower or other neutral oil
  • 1 Tbs. fresh lemon juice
  • 1-1/2 tsp. pure vanilla extract
  • 1-1/4 cups mashed ripe bananas (from about 3 medium)
  • 1 tsp. baking soda
  • Nonstick cooking spray


  • Position a rack in the center of the oven, and heat the oven to 350°F.
  • In a small bowl, combine the flaxseed meal and 6 Tbs. of the Oatly Barista Oatmilk. Let sit until thickened, whisking occasionally, 15 to 20 minutes.
  • Meanwhile, in a medium bowl, whisk the flour, sugar, and salt. Set aside. In a separate medium bowl, whisk the remaining 2/3 cup of the Oatly Barista Oatmilk, the oil, lemon juice, and vanilla. Add the mashed bananas and the flaxseed meal mixture, and stir until well combined.
  • Fold the wet mixture into to the dry mixture with a silicone spatula until well combined. Let the mixture sit in the bowl for 15 minutes. Sprinkle the baking soda on top of the mixture, and fold together with a silicone spatula until well combined.
  • Line an 8-1/2 by 4-1/2 by 2-1/4 metal loaf pan with parchment paper, allowing the parchment to hang over the long sides of the pan by about 3 inches on both sides. Generously spray the parchment with the cooking spray. Scrape the batter into the prepared pan. Transfer to a rimmed baking sheet, and bake until the cake is golden and a cake tester inserted into the bread comes out clean, 65 to 70 minutes.
  • Transfer the pan to a rack, and let cool completely before removing from the pan by the parchment handles.


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