I LOVE banana bread. Always have, always will. “Traditionally” it’s made with eggs and heaps of refined sugar. However, it is super easy to make this staple treat clean, vegan, and gluten free!
Gene Rosati Jr. Photography
This recipe is soft, fluffy, and seriously healthy! It’s a breeze to whip up in a flash and I typically have all these ingredients (there’s only 9!) on hand in the pantry.
Recipe adapted from, @frommybowl.
Ingredients
3 Medium Bananas (make sure they are brown and spotty!)
2 1/2 cup GF Rolled Oats, divided (not Instant)
1/2 cup Coconut Sugar
1/4 cup Almond Butter (or any other nut butter)
2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water to make an “egg”
1 tbsp Baking Powder
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1/2 tsp Salt
Parchment paper or cooking spray
Preparation
- Preheat your oven to 350F.
- In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes. Tip* I used a ground Flax and Chia blend and it worked wonderfully!
- Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.
- Place the Oat Flour into a medium sized bowl and add the Coconut Sugar, Baking Powder, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.
- Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Almond Butter, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.
- Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.
- Pour the batter into a parchment paper-lined or greased bread pan, smoothing the top off with a spatula.
- Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
- Store in a container at room temperature for up to one week.
