Ingredients
Scale
For the Bread:
3 ripe bananas (about 1 1/2 cups mashed)
1/3 cup coconut sugar
1/4 cup maple syrup
1/4 cup non-dairy milk
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
3 tablespoons coconut oil, melted
2 cups oat flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup vegan chocolate chips (plus extra for topping)
1/4 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the coconut sugar, maple syrup, non-dairy milk, vanilla extract, apple cider vinegar, and melted coconut oil. Mix until well combined.
- In a separate bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the vegan chocolate chips and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle extra chocolate chips on top if desired.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes