Updated: Oct 15, 2018
After making several banana bread, I have finally perfected my very own recipe! And what's great about it, is that it does not contain eggs, refined flour, gluten or refined sugar. Plus, you mix all of the ingredients in a blender, so you don't have to worry about using multiple bowls to mix.
Banana bread is such a versatile dish because you can have it for breakfast, dessert or snacks. I have not met anybody (yet) that does not like a banana bread, so it's a great dish to bring to a potluck!
I love the fact that this banana bread turns out so moist because I mean, who likes a dry bread?
This banana bread can be perfectly paired with some nut butter. I love to eat it with my homemade nut butter and some raspberries. I'd recommend you to try!
When making the banana bread, it's important that you use rolled oats and not quick oats, as 2 cups of rolled oats is not equivalent to 2 cups of quick oats when blended into fine powder, so you would need to adjust accordingly.
Also, another tip, when placing the ingredients in the blender, put the ingredients in the order written below (see list of ingredients) by putting the apple cider vinegar and milk in last.
This is definitely a recipe that we will go back to and I hope you like it!
2 cups of gluten-free rolled oats
Pinch of Pink Himalayan Salt
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup coconut sugar
3 medium ripe bananas, peeled (the uglier the better!! It will be more sweet. It's important to take the ripe ones)
1/4 cup extra virgin coconut oil (plus extra for greasing the loaf pan)
1 tsp apple cider vinegar
1/2 cup plant-based milk
Dark chocolate chips (dairy-free and refined sugar free)
Preheat oven to 180C (350F).
In a blender, blend the rolled oats until they are ground into fine powder consistency.
Add the rest of the ingredients into the blender and blend until smooth and well-combined.
Grease a loaf pan with a little bit of coconut oil, then pour the batter into the loaf pan*. Optional: sprinkle the chocolate chips on top of the batter or mix the chocolate chips in the batter using a spatula.
Bake for 35-40 minutes. To check if the banana bread is done, insert a toothpick in the center and see if it comes out clean.
Let cool for about 5 minutes.
*Loaf pan size that I use is 23 x 13 x 8 cm or 9 x 5 x 3 inches
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Blessings and love,