Banana bread is one of my favourite sweet treats to bake. It’s healthy, nutritious, and only uses up ingredients that I’ve already got lying around the house. Don’t get me wrong, sometimes It’s nice baking something more elaborate and going out to buy the ingredients for it, but for the most part, I love knowing that I can put something together from what’s already in my cupboard. What’s great about this recipe is that you can mix all your ingredients together in a bowl, using just a fork, making it a quick and easy process.
My banana bread recipe uses oat flour as a base, making it naturally gluten free as well! If you don’t have any oat flour at home, you can make it by blending up some rolled oats. Alternatively, you can use some GF flour, or normal self-raising flour- I’ve made banana bread in the past using flour instead of oats and It’s worked just fine. I find that using oats and bananas as the base of my recipe makes for a perfect snack to give your body the energy boost and natural sugars it needs when your sweet cravings kick in throughout the day. It’s also an ideal ‘on the go’ breakfast due to the slow releasing energy that your body gets from oats.
For the sweetness, I used ripe (spotty) bananas, as this is when all the natural sugars come out, making the bananas more digestible and sweeter to eat and add to recipes. Bananas are also great to add to recipes to replace what “traditional,” non-vegan cooking would use eggs for. I did, however, add brown sugar and maple syrup for sweetness and a flax egg (1 part flax seeds, 2 part water) in the recipe to make sure that it’s sweet enough and nicely combined when baking.
I also added cacao nibs in my recipe for that extra crunch and chocolate flavour. Chocolate chip pieces would work just as well and so would any chopped up nuts. I know some people love adding walnuts to banana bread, so you can replace the cacao nib quantities with any other nuts of your choice!
- 3 ripe, spotty bananas (+1 extra for the topping)
- 1.5 cups (~150g of rolled oats)
- 1/2 cup brown sugar (~50g)
- 4 tbsp cacao nibs
- 2 tsp baking power
- 1/3 cup (~80ml) plant based milk- I used coconut milk
- 4 tbsp maple syrup
- Flax Egg (2 tbsp group flax seeds, 4 tbsp water)
- 2 tbsp peanut butter (optional)
1. Pre-heat the oven to 180-200C. Grease a loaf tray with coconut oil / vegan butter and line the tray with some baking paper.
2. Blend up your oats to form oat flour, or just add 150g / 1.5 cups of your preferred flour to a bowl. In the meantime, make your flax egg and let it sit for 2 minutes: 2 tbsp flax seeds, combined with 4 tbsp water.
3. In a bowl, mash your bananas with a fork, until they reach a smooth consistency. Then, stir all the other wet ingredients into the bowl: coconut milk, maple syrup, flax egg, and peanut butter.
4. Then, add your wet ingredients into the mixture, one by one: brown sugar, oat flour, cacao nibs, and baking power, combining all the ingredients together.
5. Pour your mixture into your lined baking tray, evenly distributing the dough throughout. I finely chopped a banana to add on the top of my tray for aesthetics, but feel free to leave it plain, or crumble walnuts or any other preferred nuts or seeds, on top of yours.
6. Place the tray in the oven, uncovered, for approximately 45 minutes, until golden on top. I checked up on mine at the half hour mark by poking it with a knife and the mixture was still wet, so I put it back in the oven for another 15′.
7. Remove the tray from the oven and place it on a cooling rack for at least 30 minutes. Then you can remove it from the tray and cut it up into slices. I like serving mine with spreaded peanut butter and yoghurt, chopping it in my cereal, or just eating it by itself.
If you try out my recipe, please let me know and feel free to tag me in any pictures on instagram. I love seeing other people recreating my recipes and seeing how they serve different foods!