Banana bread is one of my personal favorite treats. This recipe is made with healthy and guilt free ingredients! It is vegan, gluten free, and refined sugar free. I like to have a slice of this as a tasty breakfast or as an afternoon snack paired with some tea. You can cook along with me with the video below. Enjoy!
Makes 1 whole loaf of banana bread
- 2 cups of gluten free oats (regular oats may be used as well)
- 3 very ripe bananas
- 1/3 cup of melted coconut oil
- 1/3 cup of almond milk
- 1 Tbsp of almond butter
- 2 Tbsp of maple syrup or honey
- 2 Tbsp of chia seeds
- 1/2 cup of coconut sugar
- 1/2 tsp of salt
- 1 Tbsp of cinnamon
- 1 tsp of baking soda
- 1/2 tsp of baking powder
- handful of pumpkin seeds or any topping of your liking
- Preheat the oven to 350 degrees Fahrenheit.
- Blend 2 cups of oats in a blender into a fine powder. Set aside for now.
- In a mixing bowl. mash the bananas. Then stir in the coconut oil, almond milk, almond butter, and honey. Mix everything together using a whisk.
- Now add the dry ingredients: the chia seeds, oat flour, sugar, salt, cinnamon, baking soda, and baking powder. Mix all of the ingredients together until the batter is consistent.
- Grease a loaf pan with coconut oil. Pour the batter into the pan. Smoothe the batter so that the level is even. Top with the pumpkin seeds.
- Pop the pan into the oven and bake for 50 mins. When fully cooked, remove the banana bread from the oven and let it sit for 5 mins in the loaf pan. Transfer to a cooling rack or plate and cool it in the fridge for 25 mins before cutting and serving.
- I recommend storing the banana bread in the fridge to keep it fresh.
Benefits of this recipe:
-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.
-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.
The information on the benefits of the ingredients was researched from http://www.draxe.com