Banana Bread

The healthiest banana bread, ever! No added sugars, no butter, and nothing but goodness! It’s also vegan and can be made gluten-free by using oats labeled “gluten free.” Oats are an excellent whole grain choice— and often used in my recipes. Instead of sugar, this recipe uses dates– one of the healthiest, all-natural sweeteners on the planet since it’s packed with fiber and minerals. 

This variation of banana bread is definitely not lacking in flavor!!

Banana Bread
Serves 8
The healthiest banana bread, ever!
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Ingredients
  1. 2.5 cups oats (blend into flour) or 2 cups whole wheat flour
  2. 2 tsp cinnamon
  3. 1 tsp double acting baking powder
  4. ½ tsp baking soda*
  5. 2-3 ripe bananas
  6. ½ cup pitted dates (about 6-8 medjool dates)
  7. ½ cup liquid (unsweetened plant-based milk of choice)
  8. 1 tsp apple cider vinegar*
  9. 2 tsp vanilla extract
  10. cacao nibs or blueberries (optional)
Instructions
  1. Preheat oven to 350 F.
  2. In a small bowl, mix together the apple cider vinegar and unsweetened plant-based milk. Set aside and allow the milk to curdle. *This is used as a replacement for buttermilk.
  3. If using oat flour, place the oats in a blender and blend until the oats are fine like flour. You can blend the oats in a food processor, but they will likely remain more coarse and add more texture to your bread.
  4. Pour the flour into a bowl. Add the cinnamon, baking soda, and baking powder. Set aside.
  5. In a blender or food processor, combine the bananas, apple cider vinegar and milk combo, pitted dates, and vanilla. Blend until smooth. *If you want textured bananas in the bread, blend just the dates, milk, and vanilla. Mash the bananas in a separate bowl and then hand mix into the date mixture.
  6. Pour the banana-date mixture into the bowl with the flour. Fold until the flour and the liquid are combined. If using cacao nibs or blueberries, gently mix these in.
  7. Coat a loaf pan with coconut oil or avocado oil, and then pour the banana bread batter into the pan. Bake for ~50-60 minutes or until complete.
  8. Allow the pan to cool for several minutes and then turn it upside down to remove the loaf. Serve immediately and/or allow to continue cooling and store remaining bread in an airtight container. I prefer to keep mine in the fridge.
Notes
  1. *You can also omit the apple cider vinegar and baking soda and use 2 tsp of baking powder. Both variations are great and rise well!
Kristina DeMuth http://stonebreakerswebgroup.com/