HB Signature Banana Bread

HB Signature Banana Bread

Holistically Bri

Servings

1 loaf, 1-2 slices to serve

HB Signature Banana Bread

Ingredients

  • overripe bananas, 2 medium
  • coconut oil, 1/4 cup melted & cooled
  • maple syrup, 1/4 cup
  • vanilla almond milk, 1/2 cup (or unsweetened almond milk + 1 tsp vanilla extract)
  • baking soda, 1 tsp
  • baking powder, 1 tsp
  • salt, 1/4 tsp
  • cinnamon, 1/2 tsp
  • oat flour, 1 3/4 cups
  • flax egg, 2 (combine 4 tbsp water + 2 tbsp flax, let sit for 5 minutes until thickened)
  • optional add ins: chocolate chips, nuts

Directions

  1. Preheat oven to 400. Oil or line an 8x4 loaf pan with parchment paper.

  2. Prep melted coconut oil if not liquified.

  3. Prep oat flour if using whole oats by blending into fine flour.

  4. If using nuts, I recommend toasting them. Spread nuts on a baking sheet and bake for 5–7 minutes until fragrant, toss halfway. Leave oven on. Set aside and let nuts cool.

  5. Prepare banana bread batter. In a small bowl, mash bananas. Add milk. Whisk. Add remaining wet ingredients. Whisk until combined.

  6. In a medium bowl, add oat flour and dry ingredients. Whisk to combine.

  7. Add wet ingredients to dry ingredients. Whisk until well combined. Fold in any additions.

  8. Pour batter into loaf pan. Bake for 25 minutes. Check with a toothpick. (You will have an idea when bread is close to done by the glorious smell of your kitchen.)

    Bake an additional 5–10 minutes until cooked through, if needed.

  9. Cool in pan for 10 minutes. Transfer to a rack. Cool for 20 minutes.

  10. Store at room temperature for 2–3 days. Store in the fridge for up to 1 week. Freeze for longer storage.
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