oatmeal banana bread
Even though it isn’t 2020 anymore and we are not stuck at home 24/7, there is still no excuse to not treat ourselves with this incredible banana bread.
PREP TIME: 20 minutes
BAKING TIME: 45-50 minutes
TOTAL: 1 hour 10-15 minutes minutes
INGREDIENTS
DRY INGREDIENTS
1 cup oat flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
1 tsp cinnamon
80g dark vegan chocolate OR dark vegan chocolate chips
1/2 cup walnuts
WET INGREDIENTS
flaxegg: 2 tbsp ground flaxseeds + 4 tbsp warm water
3 very ripe bananas
1 tsp pure vanilla extract
1/2 cup peanut butter, smooth, natural
1 tbsp agave syrup
DIRECTIONS
Preheat the oven for 180 C degrees.
Make the flaxegg by adding the ground flaxseeds to a bowl along with the warm water. Mix well and set it aside.
Finely chop the dark chocolate (leave this step out if you are using chocolate chips) and the walnuts. Set them aside.
In a large bowl, mix together all the dry ingredients. Add in the chopped up chocolate and walnuts. In another bowl, peel and mash the bananas with a fork or potato masher until it’s a runny conistency. You can use a blender for this. Add the flaxegg and the rest of the wet ingredients. Combine them well and pour it into the dry ingredient bowl. Once well combined, transfer the batter to the parchment lined loaf pan. Bake it in the oven for 45-50 minutes until a toothpick comes out clean from the middle.
Once the cake is done, remove from the oven and let it cool down in the pan for 30 minutes. Then, using the parchment paper, remove the banana cake from the pan and let it cool for another 30 minutes before cutting into it. This step is important because the cake is still baking inside and it can crumble if we cut it too early.
Enjoy with some peanut butter, banana or chia jam. It also goes really well with a coffee.
Enjoy!
