Best Vegan Banana Bread

🧂 Ingredients

• 2 ripe bananas
• ½ cup maple syrup

  *see recipe notes
• 4 tbsp of coconut oil

  or vegan butter
• 4 tbsp of plant-based milk
• 1 tbsp of apple cider vinegar
• ¾ cup rolled oats

  finely ground, gluten-free as needed*
• 1 ⅓ cups whole-grain flour

  or gluten-free flour or more oat flour*
• 2 tbsp walnuts

  crushed*
• 2 tbsp cashew nuts

  crushed*
• 1½ tsp baking powder
• ½ tsp cinnamon
• 1 pinch of salt
• ¼ cup chocolate chips

  optional
• 1 banana
• maple syrup

  to drizzle
• chocolate chips

  optional
• coconut oil

  to grease the loaf pan

Instructions

• 1 Preheat the oven to 356°F (180°C). Grease an 8-inch (20 cm) loaf pan with a bit
  of coconut oil, then line with parchment paper and set aside.
• 2 Mash the bananas in a large bowl until smooth and mix with all other wet
  ingredients (plant-based milk, melted coconut oil, maple syrup, apple cider
  vinegar).
• 3 Crush the walnuts and cashew nuts. Then add them along with the other dry
  ingredients (oats, whole-grain flour, baking powder, cinnamon, salt) to the wet
  mixture and stir until just combined. Lastly, fold in the chocolate chips.
• 4 Add the batter into the loaf pan and spread out evenly.
• 5 Halve the banana, place it on top of the batter, and drizzle with some maple
  syrup. Sprinkle with more chocolate chips as desired.
• 6 Bake the bread uncovered for 30 minutes. Then reduce the heat to 302°F (150°C)
  and bake for another 20 minutes. (If it gets too dark, you can cover it with
  parchment paper).
• 7 Allow to cool for approx. 30 minutes, then carefully remove from the loaf pan.
• 8 Keep the bread covered in the fridge for about 3-4 days, or freeze for 4-6
  weeks.

Nutrition Info