What do you do when you have overripe bananas? Make banana bread, duh! This banana bread is so dreamy. Filled with oats and loaded with banana, it’s healthy and has a perfectly moist texture.
One bowl. One hour. One scrumptious banana bread. Get baking!
If you give this recipe a try, let me know by leaving a comment or tagging me in the photo #biancaeatsplants on Instagram.
- 3 medium-sized ripe bananas
- 2 Tbsp ground flaxseed
- 2 Tbsp maple syrup
- 2 tsp vanilla essence
- 1/3 cup coconut oil
- 1/3 cup plant-based milk (I’ve tested this recipe with both soy and almond milk, and both work like a charm!)
- 1 1/2 cups cake-wheat flour (I like to use 1 cup white cake-wheat flour and 1/2 cup whole-wheat bread flour)
- 1/2 cup rolled oats
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 180ºC. Spray a 21.5 x 11cm cake loaf pan with non-stick cooking spray. (I like lining the pan with baking paper as it helps to remove the banana bread once baked)
- Peel the bananas and add them to a large bowl. Mash the bananas until relatively smooth.
- Add the vanilla essence, maple syrup, coconut oil, milk and ground flaxseed. Whisk together.
- Whisk in your sugar and oats, then your baking powder, baking soda and salt.
- Lastly, add your flour to the mixture and whisk together until you can no longer see any flour at the bottom of the bowl.
- Spoon the batter into the pan and spread out evenly. Top with chopped walnuts.
- Bake in oven for 45 minutes. The banana bread should be lightly golden and slightly cracked on top, and feel firm to touch. You can use a cake-tester or knife to check that the bread is baked through — it should come out clean.
- Place the loaf pan on the kitchen counter for 10 minutes to cool, then remove the banana bread from pan and let cool for 30 minutes on a cooling rack.
- Slice once cooled and serve with vegan butter or chocolate spread!
Total Time: 1 hour
Serves: 10 slices
*Note: Recipe inspired by Oh She Glows.