Over the years I’ve made a lot of banana bread from many different recipes. A lot. This one is the simplest I’ve ever made and also the most delicious.
3 large, very ripe bananas, mashed
1/3 cup unsweetened natural almond or peanut butter
1/2 cup coconut palm sugar
1/4 cup oat milk
2 tsp. vanilla extract
pinch sea salt
1 tsp. baking soda
1 1/2 cups whole wheat pastry flour
1/4 cup brown rice flour
1 tsp. ground cinnamon
1/4 cup vegan, stevia-sweetened semi-sweet chocolate chips (I use Lily’s Sweets)
1/4 cup toasted pecans or walnuts, chopped
Preheat the oven to 350 degrees F and line an 8-inch x 8-inch baking pan with parchment or lightly spray with oil.
In a large bowl, combine the bananas, nut butter, sugar, and oat milk and vanilla extract. Stir well.
Add the remaining ingredients and mix until the dry ingredients are fully incorporated. Pour mixture into prepared pan and bake for 35-40 minutes or until golden brown and firm on top. Let cool before slicing.
If you have one, use a food processor to quickly combine the wet ingredients.