I always love it when we haven’t used all the bananas in the house and they start to go spotty and over ripe because it means another BANANA BREAD!
Banana bread is such a fool proof bake, one bowl and spoon and popped in the oven in 15 minutes. I also love trying out different fillings to add flavour and texture. I’ve used chopped pecans and dark chocolate chunks in this recipe but check out my Biscoff banana bread recipe using the link below
For this recipe I used oat flour instead of traditional flour, I wanted to keep the ingredients as natural as possible and plain flour goes through a bleaching process. I blitzed rolled oats in my blender to make oat flour. If you prefer to use plain flour the oat flour can be substituted for this.
Let me know if you give this recipe a go and tag me @sarahshealthykitchenx on Facebook and @sarahshealthykitchen on Instagram.
The BEST vegan banana bread
3 ripe bananas
50g coconut oil, melted
100g maple syrup
300g rolled oats
250ml milk of choice
2 tsp baking powder
1 tsp baking soda
100g dark chocolate, chopped
75g pecans, chopped
- Preheat oven to 180°c and line a 2lb loaf tine with parchment.
- Add the oats to food blender and blitz until a fine flour forms. (You might need to do this in two batches depending on the size of your blender). Then set aside.
- Using a fork mash the bananas in a large bowl, then add the melted coconut oil and maple syrup and stir through.
- Add the oat flour, milk, baking powder and baking soda and stir until fully combined and a thick cake batter forms.
- Add the chopped chocolate and pecans and fold through until evenly distributed.
- Spoon the batter into the prepared tin and level out with a spoon.
Bake for 50-55 minutes until golden and a skewer, when inserted comes out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Maple syrup can be substituted for any liquid sweetener like honey or agave.