Makes one loaf of banana bread
Prep Time: About 65 minutes
I love banana bread! It is such a great way to utilize super raw bananas. When I have a bunch that is on the verge of going bad, I will either make banana bread or freeze them for smoothies or to use in the Dessert Bullet to make soft serve. Bananas never need go to waste! They are so versitile, are a great, naturally sweet addition to so many foods and add a creamy texture as well!
I like adding some walnuts for texture and crunch and some vegan chocolate chips for a little chocolate flavor. Lily’s Dark Chocolate Chips are made with real cocoa and sweetened with Stevia. There is some Erythritol, a sugar alcohol in it. Erythritol is naturally occurring and is made from corn using enzymes and fermentation.
I like to hold a small handful of the rolled oats aside to sprinkle over the top of the loaf before it is put in the oven to bake. This is for aesthetics only. The sprinkled oats give it a homemade look!
Ingredients Needed to Make Banana Bread
3 very ripe bananas, mashed
2 TBS flax seed, ground in a coffee grinder or Magic Bullet
1/3 cup almond milk or other plant-based milk of preference
1/3 cup coconut oil, melted (sometimes I will swap this with apple sauce to cut the fat content)
2 TBS pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 cups gluten-free flour or preference (I like Flour Farm or Bob’s Red Mills)
1/4 cup coconut sugar
1/2 cup rolled oats (hold aside a small handful to sprinkle over top of the banana bread before baking)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon sea salt
¼ cup walnuts, chopped
¼ vegan chocolate chips
How to Prepare Banana Bread
Preheat the oven to 350°F
Coat a loaf pan with coconut oil to prevent sticking
Mash the banana with a fork or potato masher until finely mashed.
Add the remaining ingredients one at a time mixing with a spoon between each addition to make sure the mixture is well combined.
You will be left with a nice, thick doughy mixture.
Spread the batter into the oiled loaf pan and smooth the top with a spoon or baking spatula to even it out
Sprinkle the handful rolled oats over the top if you held some aside.
Put the loaf in the preheated oven and bake for about 50 minutes until a toothpick stuck in the middle of the loaf comes out clean.
Do not undercook or the banana bread will have a “raw” center.
Remove banana bread from oven and let cool for about ½ hour before removing from loaf pan.
Store in an airtight container. It should be refrigerated after a couple days if there is any left. There usually isn’t in my house! Since there are no preservatives, the banana bread will rot if left unrefrigerated for several days. I like to leave it out on the counter at first because it will retain a fresher and fluffier banana bread then after it is put in the refrigerator.
For more easy, nutritious plant-based, gluten-free recipes with no refined sugar, check out our recipes page on HealthTastesGood.com!