Are you (b)ready for this delicious banana bread recipe? Sorry, I go bananas for a good pun.
For this bread, although you may have to purchase a few ingredients, these muffins are practically free — free gluten, dairy, soy, and refined sugar.
What exactly is refined sugar? It’s the processed stuff – white sugar, brown sugar, corn syrup, cane syrup… These sugars are nothin’ but empty carbs. They’ve been stripped of their nutrients after being processed in factories.
Fruit sugars, however, are unrefined — they give you energy, fiber, and are full of vitamins and minerals. That’s why we’re sweetening this bread with sweet, gooey dates and super ripe bananas (the ones that are soft and speckled with brown spots).
This recipe is perfect for breakfast as it’ll leave you full lasting energy and nutrients. Plus, this bread is just outright delicious. Without further ado, here’s the recipe:
Makes 1 loaf.
What you need:
1 1/2 cups oat flour (which you can make by blending your own oats in a blender or food processor!)
3 large spotty, ripe bananas (mashed)
1 cup medjool dates (about 16 dates)
1/2 cup coconut milk mixed with 1 tsp apple cider vinegar (this makes a “buttermilk!”0
1 TBSP baking powder
1 tsp cinnamon
1 tsp vanilla extract
Dash himalayan salt (regular salt works fine as well!)
What you do:
1. Pre-heat oven to 350F and grease your bread pan.
2. Mash up your bananas
3. Blend dates and coconut milk/apple cider vinegar mixture in a blender or food processor. Then, add your mashed bananas and pulse again.
4. Whisk together dry ingredients, then add to wet and stir until combined.
5.Bake at 350 for 45-50 minutes.
*NOTE: you can also make these into muffins, like I did!
I like to top my banana bread with walnuts or vegan chocolate chips, but those are totally optional add-ins.
What’s your favorite addition to banana bread?