Banana bread is one of those foods that really requires no introduction because it is THAT good. It’s one of my absolute favorite things to bake, eat and share with everyone. I’m very into this recipe – it’s super simple and vegan! Even though I’ve ditched the eggs, it’s still perfectly moist. I promise you would never know that it’s vegan. Make it and see for yourself! Enjoy!
*Makes one loaf
3 large, ripe bananas
3 tbsp ground flaxseed
¾ cup unsweetened almond milk
½ cup coconut oil (melted in liquid form)
1/3 cup peanut butter (can sub any nut/seed butter)
2 tbsp maple syrup
1 tsp vanilla extract
½ cup oats (I used Quaker Old-Fashioned Oats)
1 tsp baking soda
1 and ½ cups oat flour (can buy or make by blending oats in a blender until flour-like texture)
1 tsp cinnamon
½ tsp nutmeg
2 tbsp dark chocolate chips
Preheat oven to 350 degrees and line bread baking tin with parchment paper.
In a large bowl, mash bananas.
Add peanut butter, flaxseeds, milk, coconut oil, maple syrup and vanilla extract and mix together (I use a hand blender to mix smoothly)
Add in rolled oats, oat flour, baking soda, cinnamon, and nutmeg and mix together
Pour batter into bread baking tin
Sprinkle dark chocolate chips on top
Bake in oven for about 55 minutes
Let cool before slicing and eating
Recipe adapted from Rachel Mansfield