This banana bread is packed with healthful ingredients, but still loaded with great taste and texture!
What makes this banana bread different than others on the web? No added sugars- instead you will use dates, one of the healthiest, all-natural sweeteners on the planet since they are packed with fiber and minerals. No refined flours- you will use oats instead, an excellent whole grain choice. No need for butter or oil— there is no substitute in the recipes for these, but you don’t need them. This bread is still moist and delicious without them.
This banana bread is a family favorite recipe. It has been a hit with my whole family– my nieces and nephews all the way to my grandpa! I hope you enjoy it as much as we do!
Banana bread is always a comfort food recipe for me. A fresh loaf of warm banana bread was always a special treat growing up. When the pandemic hit in 2020 and other personal life events took place for me, I found this banana bread on repeat in my kitchen. I made it at least once a week— if not more. It was just the perfect comfort food for me- a great addition to my morning bowl of frozen blueberries and soymilk.
If you’ve made this recipe from my blog before, it’s had a few upgrades since then! I have had a lot of practice with this recipe over the last few years— and as I continue to perfect my skills, I find that sometimes older recipes need a bit of tweaking to get them to my current standards.
A few notes before you get started:
OATS: For best results, used old fashion rolled oats- not quick oats. I have attempted steel cut and sprouted rolled oats before- but I didn’t document my steps to provide info. I just remember the results not being the same (more dense). Feel free to give it a shot! If I give it a test one day, I’ll be sure to add notes here.
PLANT-BASED MILK: I prefer to use unsweetened soymilk here, but feel free to use other unsweetened plant-based milks of choice.
BANANAS: For best results, use spotty bananas in this recipe. It will make for an extra tasty banana bread. I typically use fresh bananas for this recipe, but sometimes use frozen bananas when my stash is overflowing. When it’s time to make the bread, I slightly thaw the bananas (let them sit out while I prep the other ingredients), then I slice up 2 cups worth.
STORAGE: I prefer to store all my quick breads in an air-tight container in the fridge. I have also found that this bread freeze pretty well- so if you need to freeze it, feel free.
BLENDER: If you do not have a high speed blender, you can try this in a food processor. The oats might be a bit more coarse and the banana-date mixture might still have a little texture, but it should still work.
1 tablespoon apple cider vinegar
½ cup unsweetened soymilk
2 cups old fashion rolled oats
2 teaspoons cinnamon
1½ teaspoon double acting baking powder (aluminum free)
½ teaspoon baking soda
2 – 2¼ cups sliced ripe banana (about 3-4 bananas, will depend on size)
½ cup pitted dates (about 6-8 medjool dates)
2 teaspoons vanilla extract
walnuts, chopped (optional)
- Preheat oven to 350 F. Line a loaf pan with parchment paper.
- In a small bowl, mix together the apple cider vinegar and soymilk. Set aside and allow the milk to curdle.
- Place the oats in a blender and blend until fine like flour. Pour the oat flour into a bowl. Add the cinnamon, baking soda, and baking powder. Stir together and then set aside.
- In a blender, combine the bananas, apple cider vinegar and soymilk, pitted dates, and vanilla. Blend until smooth and creamy. Pour into a mixing bowl.
- Add the oat flour to the bowl with the banana-date mixture. Stir until the oat flour is mixed in well.
- Pour the banana bread batter into the lined load pan. Optional to top with chopped walnuts. Bake for 30-35 minutes or until complete (use a tooth pick to check the bread at about 30 minutes).
- Allow the pan to cool for several minutes and then remove the loaf from the pan and allow to cool on a cooling rack. Once the bread has cooled, use a serrated knife to cut and enjoy!