Here is a plant-based banana bread recipe that is super yummy and that you can use for snacks and desserts. It's naturally sweetened by the bananas and some maple syrup.
It is inspired by a recipe from my husband's cookbook "Thug Kitchen", with adaptations and without the swear words used in the book:)
Our combined 4 teenagers LOVE it so much that we're lucky when there is some left for us!
Note: The recipe calls for olive oil which I don't use in baking so I replaced it with unsweetened applesauce. I also usually replace the baking soda by baking powder (just a preference). And I like to add chocolate chips and walnuts for more taste, nutrition and crunch.
INGREDIENTS
- 2 cups oat flour (blend oat in your blender to make the flour)
- 1 cup whole wheat flour
- 1 3/4 tsp baking soda (or baking powder)
- 1/4 tsp cinnamon
- 1/4 cup almond milk or other plant milk
- 1/4 tsp apple cider vinegar
- 2 cups mashed banana (4 medium bananas)
- 1/3 cup maple syrup
- 3 Tsp olive oil or unsweetened apple sauce
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips and 1/2 cup walnuts pieces (optional)
- 1 Tsp brown sugar (optional)
INSTRUCTIONS
Preheat the oven at 350˚F.
In a medium bowl, mix together the oat flour, the whole wheat flour, the baking soda (or powder), the cinnamon and the salt.
In a glass, mix together the plant milk and the vinegar. Let it sit.
In a large bowl, mix together the mashed bananas, maple syrup, olive oil (or applesauce) and vanilla.
Add the milk mixture to the bananas and mix well.
Then add the dry ingredients to your wet mixture in the large bowl and mix well.
If using, add the chocolate chips and walnuts pieces.
Grease and flour a loaf pan or use one in silicone. Pour your batter in it.
Sprinkle the brown sugar on top (optional)
Bake for 30 to 40 minutes, until the top is golden and a toothpick comes out clean.
Let your loaf cool down a little bit before eating.
Enjoy! Bon appétit!