Ingredients
Scale
- 3 ripe bananas (1 ½ cups mashed banana)
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3 tbsp coconut oil (melted)
- 2 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ⅓ cup vegan chocolate chips (plus more for topping)
- ¼ cup walnuts (chopped)
Instructions
- Preheat your oven to 350°F and line your 9×5 inch loaf pan with parchment paper.
- In a large bowl, mash the ripe bananas until smooth, then add coconut sugar, maple syrup, non-dairy milk, melted coconut oil, vanilla extract, and apple cider vinegar; mix until well combined.
- Gently mix in oat flour, baking powder, baking soda, cinnamon, nutmeg, salt, and vegan chocolate chips until just combined.
- Pour the batter into the loaf pan. Sprinkle extra vegan chocolate chips and chopped walnuts on top if desired.
- Bake for 60-65 minutes, checking doneness with a toothpick inserted in the center.
- Let the bread cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Slice and serve the banana bread warm or at room temperature.
Notes
Serve fresh with nut butter or vegan cream cheese. Can be stored in an airtight container for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: banana bread, vegan dessert, gluten-free baking, healthy snacks, quick breads