Sweetly Raw – Best Banana Bread (Vegan, GF, Nut Free)
I've always loved banana bread - with chocolate chips, of course! I'm excited to share my healthy recipe that is vegan, gluten free, nut free, and super moist! It slices nicely and holds together well.
I like to swirl peanut butter (or tahini) and dark chocolate on top of a warm slice for an ultra decadent treat. Mmm.
I've made this recipe a few times to get it just right. I hope you like it as much as I do! I personally like a warm gooey slice about an hour after it comes out of the oven (eaten with a spoon) but it's best once it's cooled completely. Its easier to slice and holds together better.
I make my own oat flour by finely blending oats in my blender. It makes a wonderful gluten-free flour alternative (just make sure to buy gluten free oats).
Make sure to use super ripe bananas!
Vegan - Gluten Free - Nut Free - Refined Sugar Free
1 1/4 cup oat flour
1/2 cup tapioca flour
2/3 cup coconut sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon himalayan salt
1 cup mashed banana
1/3 cup warm water
1/4 cup melted coconut oil
1 teaspoon vanilla extract
3/4 cup dark chocolate chips, optional
Preheat an oven to 350F. Stir all the dry ingredients together in a bowl. In a separate bowl whisk the wet ingredients together. Add the wet mixture to the dry and stir until combined. Add the chocolate chips. Spread into a 9x5" bread pan (grease the bottom). Bake for 32-35 minutes until a toothpick comes out clean. Cool for 15-20 minutes and then remove from the pan and place on a cooling rack. It slices best when it's completely cool otherwise it will be a bit gooey.
Optional: Add 1 teaspoon of cinnamon to the batter.
For the ultimate treat:
Spread some peanut butter (or tahini or sunflower seed butter for nut-free) on a piece of warm bread and sprinkle with chunks of dark chocolate. Once it starts to melt, use a spoon to swirl it around.
Connect with me daily on Instagram @sweetlyraw
Have a great week guys!