Banana Bread Recipe

More Bananas Banana Bread

in Vegan

Mmm… Banana Bread!!!

This is great anytime, anywhere, it is just great. This recipe happened because we had a lot of ripe bananas. Sure, we could have made two loaves of banana bread. But… why not have more banana goodness in just one loaf. The recipe has a rich flavor, the additional ripe bananas make it sweetener.

  • Stacked goodness!!

More Bananas Banana Bread

  • Servings: 2
  • Difficulty: easy
  • Print

Dry Ingredients

  • 1 1/4 cups Rolled Oats or Old Fashioned Oats
  • 1 1/4 cups Wheat Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt

Wet Ingredients

  • 4 Very Ripe Bananas
  • 1/2 cups Unsweetened Nut Milk
  • 2 tbsp Agave Syrup
  • 1/4 cups Olive Oil or Applesauce

Fruit Ingredients

  • 1 more ripe Banana

Optional Ingredients

  • 1/4 cup Raisins
  • 1/4 cup Crushed Pecans

Directions

  1. Preheat oven to 350℉
  2. Grease a 9″x5″ loaf pan with oil (same kind of oil used in ingredients)
  3. In a large bowl, combine the Dry Ingredients, mix together.
  4. Add Bananas to a separate bowl.
  5. Mash the Bananas: use a fork, slotted spoon, potato masher or whisk
  6. Combine the Wet Ingredients with the mashed bananas.
  7. Add Wet Ingredients to Dry Ingredients and fold together, avoid over mixing.
  8. If the mixture is too dry or too thick:
    9. add a tbsp of Nut Milk and fold together, repeat until the consistency is correct.
  9. Add any optional ingredients and gently fold into the batter.
  10. Pour the mixture into the greased loaf pan
  11. Slice the remaining Banana from top to bottom into three pieces
  12. Place the Banana slice on the top of the Banana bread batter, for decoration.
  13. Only two slices will fit, eat the third slice. Yep!!! You’re welcome.
  14. Sprinkle 1 tsp of dry oats, just to make it pretty.
  15. Bake for 50-55 minutes, until a toothpick placed in the center comes out clean. Rotate the pan halfway through the bake.
  16. Let cool for 15 minutes
  17. Tilt the pan on it’s side, the loaf should slide out. If it does not, run a knife around the inner edge of the pan.


Store covered on the counter top for up to three days or in the refrigerator for up to one week.