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Healthy Banana Bread

A moist and flavorful banana bread that's vegan and gluten-free, perfect for breakfast or a guilt-free snack.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas 3 ripe bananas (1 ½ cups mashed banana) The riper the bananas, the sweeter the bread.
  • ⅓ cup coconut sugar
  • ¼ cup maple syrup
  • ¼ cup non-dairy milk
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 3 tbsp coconut oil (melted)
Dry Ingredients
  • 2 cups oat flour Can be made by blending rolled oats until fine.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
Add-ins
  • ⅓ cup vegan chocolate chips Plus more for topping.
  • ¼ cup walnuts (chopped) Optional, can substitute with pecans.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a 9x5 inch loaf pan with parchment paper.
  2. 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 well mixed.
  3. Gently mix in the oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
Baking
  1. Transfer the batter to your loaf pan and top with more vegan chocolate chips and chopped walnuts (if desired).
  2. Bake for 60-65 minutes, or until a toothpick comes out clean.
  3. Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely. Once cool, slice and serve!

Notes

To get the best rise, let your batter rest for a few minutes before transferring it to the oven. This banana bread is delightful served warm with almond butter or cinnamon sugar on top. Store in an airtight container in the fridge for 3-5 days, or freeze individual slices wrapped in plastic wrap.