Banana Bread - A Healthier Version Servings 16 to 24 depending on the size of slices Prep Time 15 minutes     Cook Time 45 minutes                      Tweet

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

A wonderfully moist banana oat bread that is dairy and egg free and does not contain refined sugar. Oat flour and old fashioned oats replace most of the wheat flour. The chocolate chips and walnuts are optional, but they add to the flavor and texture. Date sugar replaces the refined sugar to add a little extra sweetness on top of the bananas. Ground flaxseed mixed with water, along with the addition of chia seeds replace the eggs as a binder. Note: Date sugar is available at many grocery stores, or you can order it on-line by clicking the link below. Instructional images follow the recipe.

Ingredients:

• 2 Tablespoons Flaxseed Meal (Ground Flaxseed)
• 6 Tablespoons Water
• 1 cup Oat Flour (store bought or homemade) (make your own oat flour)
• 1/2 cup Whole wheat flour
• 1/2 cup Old fashioned oats
• 3 Tablespoons Chia seeds
• 1 1/2 teaspoons Baking powder (aluminum free preferred)
• 1/2 teaspoon Baking soda
• 1/2 cup Date sugar (ground dried dates) (buy here)
• 1 cup Non-dairy plain yogurt
• 3 small ripe bananas (about 1 cup or a little more)
• 1/2 cup vegan dark or semi-sweet chocolate chips (optional)
• 1/2 cup walnuts - chopped or broken into small pieces (optional)
• 3/4 cup (divided) Non-dairy milk or water (may be required to thin batter depending on moisture content of the bananas and the type of yogurt used.)
• 1/4 teaspoon each Ginger, Nutmeg, Cinnamon, Cardomon (optional if desired, but recommended)

Special Equipment:

No special equipment is required.

 

Preparation Method:

Preheat the oven to 350 ° F - (175 ° C).

Mix the flaxseed meal and water in a small container and let sit for 15 minutes to thicken.

Whisk the oat flour, whole wheat flour, oats, chia seeds, baking soda, and any spices if using, and baking powder in a large bowl.

Combine the date sugar, flaxseed mixture, and non-dairy yogurt in a separate bowl along with 1/4 cup of non-dairy milk and stir or whisk to distribute the date sugar. Add the mashed bananas and stir to combine.

Combine wet ingredients with dry and mix thoroughly. If necessary, add up to 1/2 cup of non-dairy milk or water so the batter is moist but still very thick. Fold in chocolate chips and nuts if using. Spray the loaf pan with non-stick spray and pour the batter into the prepared loaf pan.

Bake 35 - 45 minutes depending on your oven. The top should be brown and the internal temperature should be between 180 ° F and 190 ° F (82 ° C to 88 ° C).

Remove from the oven and let cool in pan for at least 15 minutes or it will crumble when you take it out. Remove from pan and let cool completely before slicing.

Ingredients (mise en place)

Whisk the dry ingredients

Combine the wet ingredients.

Mix the mashed bananas into the wet ingredients.

Combine the wet and dry ingredients and fold in the chocolate chips and walnuts if using. If the mixture is too dry, add 1/4 cup of non-dairy milk or water.

Spray a loaf pan with non-stick spray and pour in the batter. Bake in pre-heated oven for 45 minutes.

Remove from the oven and let cool for 15 minutes before removing from the pan.

Let cool for an additional 30 minutes after removing from the pan, preferably on a wire cooling rack.

Slice and enjoy with a glass of non-dairy milk!

Enjoy!