After sharing a photo of this banana bread on Instagram a few weeks ago, a few people asked for the recipe – so here it finally is! Make this bread, share it with friends, and then make some more….it’s that good.
This banana bread is DELICIOUS, vegan, refined sugar free, oil free and basically super duper healthy – no excuse not to try this 😉
- 1 3/4 cups to 2 cups of oat flour (to make, blend or grind whole rolled oats in your blender)
- 4 ripe bananas, 3 for the batter and 1 for topping
- 15-20 pitted gooey dates, depending on size (if using dried dates, soak in hot water for an hour)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 2 chia eggs (to make: stir 3 tbsp chia seeds with 1 cup water)
- 1/2 cup nondairy milk (I used soy milk) OR water
- 1/2 cup chopped walnuts
Optional: 3 tbsp cacao powder for chocolate banana bread, or 1/2 cup dairy free chocolate chips!
TO MAKE ~
Preheat the oven to 350 F. In a blender, blend the nondairy milk (or water), 3 bananas, and half of the pitted dates until they are smooth and liquefied. Pour the mixture into a bowl and slowly stir in the oat flour, starting with 1.5 cups. Add the chia eggs after they’ve gelled, then stir in the rest of the ingredients EXCEPT the rest of the dates!
Chop the dates into pieces, then place in a small bowl and coat them with some of the oat flour. This prevents the date pieces from sticking to each other in the batter so that they’ll be evenly distributed in the bread 🙂 After coating, add to the batter and pour the batter into a baking paper-lined loaf pan. Slice the last banana in half, then slice each of the halves vertically in half, so you’re left with four long banana slices. Use these to top your banana bread. Bake for 1 hour to 1 hour 15 min – the bread will be done when a toothpick comes out clean.
Enjoy this delicious and healthy bread! I had this for breakfast, lunch and dinner the day I made it….I highly suggest doubling the recipe xD.