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Oatmeal Pomegranate Banana Bread (Vegan+GF)

Trying to find a unique use for pomegranate. This banana bread is a really great use for them.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 loaf (about 12 servings)


  • 4 very ripe bananas divided
  • 1 tablespoon chia seeds
  • 1 tablespoon flax meal
  • 1/3 cup raw sugar
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup pomegranate arils or more if you want
  • 1/2 cup pecans roughly chopped optional
  • 1/2 cup gf old fashioned oats
  • 1 cup gf oat flour


  1. Preheat oven to 350 degrees. Soak the chia seeds in 2 tablespoons of water and set aside. Mash sugar the bananas in a medium bowl with a large fork. Stir in the coconut milk then add the remaining ingredients (except pomegranate and pecans), including the soaked chia seeds, and stir just until you have a thick batter, don't overmix. 

  2. Fold in pomegranate and nuts now just until combined. Grease a 5x9 inch loaf pan and scrape the mixture inside and spread evenly. 

  3. Bake the bread for 45-55 minutes until the top is starting to brown then remove and cool for at least 15 minutes before slicing. Store in an airtight container.