Description
This is a moist and flavorful vegan and gluten-free banana bread made with ripe bananas, oat and almond flours, and sweetened with coconut sugar. Rich in natural sweetness and infused with cinnamon and dark chocolate chips, it offers a delicious plant-based treat perfect for breakfast, snacks, or dessert. This recipe uses simple pantry ingredients and is free from dairy and gluten, making it suitable for those with dietary restrictions or anyone looking for a wholesome, indulgent alternative to traditional banana bread.
Ingredients
Scale
Wet Ingredients
- 2 medium bananas (at least 1 cup when mashed, very ripe)
- ½ cup non-dairy milk
- 1 tablespoon apple cider vinegar
- ¼ cup coconut sugar
- 2 teaspoons vanilla extract
- ¼ cup melted coconut oil
Dry Ingredients
- 1½ cups oat flour
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ½ cup dark chocolate chips (plus more for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a standard-sized loaf pan well to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the ripe bananas, non-dairy milk, apple cider vinegar, coconut sugar, and vanilla extract. Blend on high for 15-20 seconds until a smooth and frothy liquid forms. If you don’t have a blender, you can mash the bananas by hand and mix thoroughly. Pour this wet mixture into a large mixing bowl, then stir in the melted coconut oil.
- Mix Dry Ingredients: In another large bowl, whisk together the oat flour, almond flour, ground cinnamon, baking powder, baking soda, and salt. Make sure to break up any lumps for an even texture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture in four parts, stirring between additions to ensure even incorporation. Once fully combined, fold in the dark chocolate chips gently.
- Prepare for Baking: Pour the batter into the prepared loaf pan. Sprinkle additional dark chocolate chips on top for extra flavor and visual appeal.
- Bake: Bake the banana bread in the preheated oven for approximately 45 minutes. The bread should be firm to the touch and have a golden-brown crust when done.
- Cool and Serve: Allow the bread to cool completely in the pan before slicing. This resting time improves the texture and flavor, making it easier to cut and enjoy.
Notes
- Use very ripe bananas as they provide the best flavor and natural sweetness.
- If you do not have oat flour, you can make it by blending rolled oats until finely ground.
- For a nut-free version, consider substituting almond flour with a sunflower seed or pumpkin seed flour alternative.
- Ensure non-dairy milk is unsweetened to control sugar content.
- To keep the bread moist, avoid overbaking; start checking doneness at 40 minutes.
- This banana bread stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Freeze leftovers by wrapping slices individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan banana bread, gluten-free banana bread, dairy-free banana bread, healthy banana bread, plant-based dessert, oat flour banana bread, almond flour banana bread
