Best Banana Bread
This recipe is perhaps the only occasion where the use of the word "moist" is permissible. Overripe bananas and maple syrup give this banana bread a rich sweetness and rolled oats add tenderness and texture. This recipe is adapted from one of my favorite banana bread recipes (and favorite vegan cookbooks) from Oh She Glows.
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hour
Servings: 1 loaf (10-12 slices)
Ingredients:
1 ⅓ cups mashed ripe banana (3-4 bananas + 1 for top if desired)
2 tablespoons ground flaxseed
⅓ cup plain, unsweetened plant-based milk of choice (I used almond)
⅓ cup coconut oil, melted
2 tablespoons maple syrup or agave
2 teaspoons vanilla extract
¼ cup coconut sugar (or standard cane sugar if you aren't avoiding refined sugars)
½ cup rolled oats
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1 ½ cups all purpose flour
Optional: chopped nuts like pecans or walnuts, chocolate chips or banana for topping or adding in)
Directions:
Preheat oven to 350 degrees F. Grease or line a loaf pan.
Mash the banana until mostly smooth (a few chunks are okay) and add all wet ingredients plus ground flax seed.
3. Stir in dry ingredients, one at a time, mixing well between each addition. Stir in any optional additions like nuts or chocolate chips.
4. Transfer batter into a greased on lined loaf pan. If adding sliced banana on top, do that now by cutting a banana lengthwise and laying it cut-side up over the batter. Bake for 45 minutes or until knife comes out clean.
