Description
This Healthy Banana Bread is made with oat flour and naturally sweetened with coconut sugar, making it a guilt-free, vegan, and gluten-free treat. It’s moist, fluffy, and filled with delicious flavors from ripe bananas, cinnamon, and a touch of maple syrup.
Ingredients
3 ripe bananas (about 1 ½ cups mashed banana)
⅓ cup coconut sugar
¼ cup maple syrup
¼ cup non-dairy milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons coconut oil, melted
2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
⅓ cup vegan chocolate chips, plus more for topping
¼ cup walnuts, chopped
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper for easy removal.
Prepare Wet Ingredients:
In a large bowl, whisk together the mashed bananas, coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar until everything is well combined.
Combine Dry Ingredients:
Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt to the wet ingredients. Stir until just combined, being careful not to overmix.
Add Chocolate Chips and Walnuts:
Gently fold in the vegan chocolate chips and chopped walnuts into the batter.
Transfer to Loaf Pan:
Pour the batter into the prepared loaf pan. Top with extra chocolate chips and walnuts (optional) for a beautiful finish.
Bake:
Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Slice:
Remove the bread from the oven and let it sit in the pan for about 15 minutes. Then, transfer the bread to a wire rack to cool completely. While tempting, allow the bread to cool fully before slicing!
Notes
Room Temperature Ingredients: Let the coconut oil and non-dairy milk come to room temperature for best results when mixing.
Make It Your Own: Feel free to add other mix-ins like dried fruit, seeds, or other nuts.
Storage: Keep leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
