Do not disparage sad looking bananas! An overripe banana is sweeter and perfect for baking or freezing for smoothies.
3 large overripe bananas
2 T ground flaxseed
1/3 c coconut milk
1/3 c coconut oil, melted
2 T maple syrup
2 t vanilla extract
1/4 c plus 2 T cane sugar
1/2 c rolled oats
1 t baking soda
1/2 t baking powder
1/2 t sea salt
1 1/2 c whole wheat flour
Chopped pecans, sliced banana, chopped walnuts, chocolate chips
- Preheat the oven to 350°F.
- Lightly spray 9 x 5″ loaf pan (or parchment paper-lined loaf pan) with oil and set aside.
- In a large bowl mash the banana until almost smooth.
- Stir in wet ingredients (flax, milk, oil, syrup, vanilla) into banana until combined.
- Stir dry ingredients into the wet mixture one by one, in the order listed (sugar, oats, baking soda, baking powder, salt, flour) until just combined.
- Using a spatula, pour batter into the loaf pan and spread out evenly.
- Add toppings, if desired.
- Bake uncovered for 45 to 55 minutes until lightly golden and firm on top. Do a toothpick or butter knife test in the middle of the loaf to confirm it’s done. Mine took 52 minutes to bake.
- Place pan on a cooling rack for 30 minutes.
- If you did not use parchment paper, slide a knife around the loaf to loosen it and gently remove it from the pan. Place on a cutting board and slice.
Good with breakfast, paired with coffee, as dessert, or as a host gift.
Rick was eager to dig in and followed me around with a butter knife while I finished taking photos.
Apollo Aldrich was there, too.
Store in an airtight container. Enjoy!
Adapted from Vegan Banana Bread.