Banana Bread

The healthiest banana bread I’ve made to date! No added sugars, no butter, and no oils, but still lots of great flavor and texture. 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 they are packed with fiber and minerals. If you want to learn more about the benefits of dates and whole grains, check out all the awesome videos on NutritionFacts.org.

This variation of banana bread is definitely not lacking in flavor and has been a hit with my family. I hope you enjoy it as much as we do!

Ingredients:

1 teaspoon apple cider vinegar*

½ cup unsweetened plant-based milk of choice

2.5 cups oats (blend into flour) 

2 teaspoon cinnamon

1 teaspoon double acting baking powder (aluminum free) 

½ teaspoon baking soda*

2-3 ripe bananas

½ cup pitted dates (about 6-8 medjool dates)

2 teaspoon vanilla extract

Method:

  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. Stir the mixture and 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.
  7. Line a loaf pan with parchment paper and then pour the banana bread batter into the pan. Bake for ~40-50 minutes or until complete (use a tooth pick to check the bread at about 40 minutes, if it comes clean remove the bread from the oven).
  8. Allow the pan to cool for several minutes and then remove the loaf from the pan and allow to cool on a cooling rack. Store remaining bread in an airtight container in the fridge.

Notes:

*You can also omit the apple cider vinegar and baking soda and use 2 teaspoon of baking powder. Both variations are great and rise well!

*You could use a light oil spray or small amount of oil for the coating the loaf pan, I prefer the parchment paper options.

*You could add some variations to this by adding in cacao nibs, blueberries, or walnuts!

blog updated on January 18, 2019.