Description
Vegan Banana Chocolate Chunk Bread made in 1-bowl. Naturally sweetened with bananas and coconut sugar.
Ingredients
- 3–4 large medium/large bananas, smashed (~1 1/2 cups)
- 2 cups gluten-free oat flour
- 1/2 cups gluten-free old-fashioned rolled oats
- 1/4 cup coconut sugar
- 1/4 cup nut or seed butter*
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 tsp baking powder
- 1 cup chopped Hu Kitchen Chocolate Banana Dark Chocolate, divided (~2 bars)
Instructions
- Preheat your oven to 350°F and line a bread pan with parchment paper, or alternatively, grease it lightly with coconut oil.
- In a large bowl, combine the ground flaxseed and water and allow it to sit for 5 minutes to gel.
- Add the smashed banana to the flax mixture and stir to combine.
- Next, add in the nut butter and coconut sugar and mix everything well to combine.
- Finally, add in the oat flour, oats, and baking powder and stir well.
- Fold in 1/2 cup of the chopped dark chocolate and stir to distribute them evenly throughout the batter.
- Pour the batter into the bread pan, smoothing out the surface with the back of a spatula. Top with remaining 1/2 cup chocolate chunks.
- Bake for 45-55 minutes, until the top is golden brown, and a toothpick comes out clean.
- Allow bread to cool completely before slicing.
- Store the banana bread in an airtight container in the refrigerator for up to one week and freeze for long term storage.
Notes
To make this recipe nut-free, try subbing SunButter or another seed butter of your choice
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Brad, Breakfast, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar Free