Vegan Oat Flour Banana Bread
Enjoy this Gluten-Free and Vegan Oat Flour Banana Bread, a refined sugar-free treat that's perfect for a healthy, tasty breakfast or snack.
Ingredients
- 2 cups oat flour Make your own by blending rolled oats.
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon of nutmeg optional but it’s a great addition if you have it!
- ¼ teaspoon fine sea salt
- 3-4 medium very ripe bananas when mashed should equal 1 ½ -2 cups (I like adding 4 to make it really moist)
- ¼ cup maple syrup
- ¼ cup honey
- ¼ cup smooth almond butter Or other nut/seed butter
- ¼ cup non-dairy milk
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- For topping: walnuts pecans, chocolate chips
Instructions
- Preheat oven to 350 degrees F (176 C). Line a loaf pan with parchment paper.
- In a large mixing bowl whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a medium-size bowl, mash the bananas until mostly pureed (a few larger bits are okay). Then add maple syrup, honey, nut butter, milk, vinegar, and vanilla. Stir well until everything is completely incorporated.
- Pour wet ingredients into dry, and stir to combine. Pour batter into pan. Add your toppings of choice.
- Bake for 55 to 65 minutes (check if done by inserting a toothpick or fork and make sure it comes out clean). Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack.
- Enjoy!
- Storage: Store banana bread in an airtight container at room temperature for to 2-3 days or refrigerated for up to 5 days. Freeze for up to 1 month.