There are some recipes that just never get old, like banana bread. It’s probably my favourite way to use ripe bananas when I’m not freezing them for smoothies, and since the weather is colder right now (hello winter), I’ve been leaning banana bread lately. I actually make banana bread often, but have never thought to share a recipe. I guess it’s because it’s one of those recipes that almost every food blogger has posted before, even within the vegan community.
BUT then I decided I would post mine anyway because in addition to being a vegan, gluten free, refined sugar free and oil free recipe, it’s just delicious, and so moist. It never fails me, and can be frozen (does that count as meal-prep anyone?), so you can toast it and top with nut butter and more banana. Ooooh boy. It’s delicious. Trust me.
- 2 cups oat flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons cinnamon
- 1/4 teaspoons nutmeg
- 1/4 teaspoons and 1/8 teaspoons sea salt
- 3 over-ripe bananas (1 and 1/2 cups mashed)
- 1 cup pitted dates – deglet noor or medjool
- 2 tablespoons dairy-free milk
- 1 tablespoons cornstarch and 3 tablespoons water (or sub tapioca starch, arrowroot, or flax seeds for the cornstarch)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- For the Toppings:
- 1/3 – 1/2 cup vegan dark chocolate chips, plus a handful for the top
- 1/3 – 1/2 cup chopped walnuts
- Handful of oats for the top
- 1 banana, sliced, for the top
- Preheat oven to 350°F. Prepare a loaf pan with parchment paper or lightly grease with oil and sprinkle on tapioca starch or other flour (so the bread comes out easily).
- If your dates are hard or dry, cover them with hot water for 5 minutes and then rinse and drain well. Combine dry ingredients – oat flour through salt – in a large bowl and whisk together. In a blender, combine the remaining ingredients – bananas through apple cider vinegar – and blend until smooth.
- Pour the banana mixture into the dry ingredients and mix with a wooden spoon until just combined. Fold in the optional walnuts and chocolate chips. Pour into prepared loaf pan and smooth out with a spatula. Top with a handful of chocolate chips, oats, and the sliced banana, if desired. Bake for 40 – 45 minutes, or until lightly browned and a toothpick or knife inserted in the center comes out clean.
- Cool completely before enjoying. Enjoy within a few days or slice and freeze individually for easier defrosting!