It all started with 3 ripe bananas sitting on my counter...starring at me.
We go through a lot of bananas in our house. They usually don't last long enough to get overly ripe. I don't make banana bread often for this reason. In fact, I can't remember the last time I made banana bread. Since originally making this bread a week ago, I have made two more loaves.
It's that good.
I go through spurts with baking. Sometimes I feel compelled to bake anything and everything and sometimes I have absolutely no desire to even think about baking. It seems to correlate with my stress level. When I am busier and feel a bit more stressed, I tend to bake more. Procrastibaking, anyone? Lately I have been itching to bake. I attribute some of it to my busy schedule right now and some of it to the weather. I can't help but crave comforting foods that warm me up from the inside out.
The ingredients for this hearty, scrumptious bread begin with those three ripe bananas. Then come ingredients you likely already have on hand, such as flour, oats, flaxseed, vanilla, and oil (and a few others). I kept the recipe and ingredients simple. What I really wanted was a moist and delicious loaf bursting with sweet banana flavor. No need to over-complicate anything. Also...this is another recipe made in one bowl. My fav! One bowl baking for life.
Once it was baked, I could hardly wait to slice in, however patience is key. It is important you wait about an hour after baking to let it cool. If you cut it too soon, it will be crumbly and fall apart. Waiting is definitely the hardest part, BUT it is so worth it. I promise.
Enjoy this banana bread with a dollup of butter, jam, any nut butter you like, or just with a side of coffee or tea!
The Yummiest Banana Bread (V)
A super moist, super scrumptious banana bread. One bowl, simple ingredients, and absolutely delicious. Even if you are not vegan, you will love this bread!
- 3 very ripe (medium sized) bananas
- I Tbsp flaxseed meal + 2.5 Tbsp water (flax egg)
- 1/2 tsp pure vanilla extract
- 3 Tbsp olive oil (or melted coconut oil)
- 1/4 cup packed brown sugar
- 1/4 cup cane (or coconut) sugar
- 1-2 Tbsp maple syrup (or honey), depending on the ripeness of your bananas
- 3 tsp baking powder
- 1 tsp cinnamon
- 3/4 cup unsweetened vanilla almond milk
- 1/2 tsp salt
- 1 1/4 cup old fashioned oats
- 1 cup almond meal
- 1 1/2 cup flour (I used a mix of all-purpose and whole wheat)
- Preheat the oven to 350 degrees (F) and line a loaf pan with parchment paper or spray with a light coating of vegetable spray.
- Combine the flaxseed meal and water in a bowl and let it sit for a few minutes.
- Mash bananas with a fork in a large bowl. Add all ingredients until the oats and whisk until well combined.
- Add oats, almond meal, and flour to the bowl and stir until combined.
- Bake for 1 - 1 hour and 10 minutes or until golden brown and cracked on top.
- Let completely cool before cutting into the loaf.
- Store leftovers in a covered container for up to a few days. Slice, individually wrap, and freeze for longer storage.
* If your bananas are not very ripe, you will want to increase the amount of sweetening used. The riper the bananas, the less sweetener you will need.
* You can also use 1 Tbsp chia seeds + 2.5 Tbsp water to replace flaxseed meal.
* If you do not have almond meal, substitute with flour.