Vegan Banana Bread – Tea and the Gang

Vegan Banana Bread

Recipes

We are excited by today’s recipe from the very talented datesandavocados.  A yummy vegan banana bread!

You will absolutely love this bread! Made with simple and nutritious ingredients it’s perfect to enjoy with your morning or afternoon cup of tea.

It’s vegan, sugar-free, moist, infused with sweet banana favor, and super healthy.

You will need a little bit of patience here because the key to get a decadent final product is to have sweet overripe bananas. That way you won’t need too much sweetener. I only used ½ cup of agave because I think that way is just sweet enough, but you could add a little bit more if you like.

To prepare oat flour you just need to grind rolled oats in your food processor. You can make it gluten-free using GF oats.

I created this recipe after playing around with different ingredients and combinations, so feel free to change it and make your own recipe if you don’t have some ingredients at home. For example, you could use buckwheat flour instead of oat flour or add dried fruits.

Enjoy the process and fill your kitchen with the delicious aroma of this fresh-baked bread!

INGREDIENTS:

  • 3 large overrippe bananas (plus one more for decoration)
  • 2 Tbsp chia seeds
  • ½ cup water
  • ½ cup pure raw agave
  • 3 Tbsp unrefined coconut oil
  • ¾ cup almond milk
  • ¾ cup almond flour
  • 1 cup oat flour (gluten-free if required)
  • ¼ cup coconut flour
  • ½ cup pecan nuts, chopped
  • ½ cup walnuts, chopped
  • 1 cup rolled oats (gluten-free if required)
  • ½ tsp cinnamon
  • ¼ tsp cloves (optional, but I love the flavor!)
  • ½ tsp pink Himalaya salt
  • ¼ tsp pure vanilla extract

One loaf

INSTRUCTIONS:

  1. First, soak the chia seeds in the water, stir well using a spoon and set aside until it forms a gel (this is what we call a “chia egg”)
  2. Preheat oven to 180ºC (350 ºF) and grease a loaf pan lightly with coconut oil
  1. In a big bowl mash the bananas using a fork until smooth and creamy (make sure you don’t have huge chunks)
  2. Add the chia mixture, agave, coconut oil (liquid), almond milk, vanilla extract, salt, cinnamon, and cloves and whisk until well combined
  3. Add the flours and stir
  4. Continue stirring and fold in the chopped nuts and the oats.
  5. Mix until the dough is formed and pour the batter into the loaf pan
  6. Continue stirring and fold in the chopped nuts and the oats.
  7. Mix until the dough is formed and pour the batter into the loaf pan

8. Cut the fourth banana into two halves and place on top of the dough, pressing a little bit with your fingers.

9. Spread some oats on top and bake at 180ºC (350 ºF) for 1h 15 min or until golden brown

10. Remove from oven and let it cool down before removing from the pan

11. Slice and serve with almond butter or any spread of your choice (toasted or just as it is!)

12. Store leftovers at room temperature covered with aluminum foil for a few days or slice and freeze it for longer storage

Article written by datesandavocados

All photos are copyright of datesandavocados