Name: One-Bowl Banana Bread
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Ingredients: 2/3 cup coconut sugar or pure cane sugar (can add additional 1/3 cup sugar if your bananas are not very ripe/sweet); 3 large mashed ripe bananas (with spots. About 1 1/2 cups); 1/2 cup avocado oil, melted coconut oil, or other oil of choice; 1/4 cup unsweetened almond milk or other milk of choice; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract, optional; 2 cups unbleached all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon, optional; 1/2 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top); 2/3 cup coconut sugar or pure cane sugar (can add additional 1/3 cup sugar if your bananas are not very ripe/sweet); 3 large mashed ripe bananas (with spots. About 1 1/2 cups); 1/4 cup avocado oil, melted coconut oil, or other oil of choice; 1/4 cup unsweetened almond milk or other milk of choice; 1 teaspoon apple cider vinegar; 1 teaspoon vanilla extract, optional; 1 cup gluten free 1-to-1 all-purpose flour (I used Bob’s Red Mill 1-to-1 GF Flour); 1 cup finely ground almond flour; 1 teaspoon baking soda; 1 teaspoon cinnamon, optional; 1/2 teaspoon salt; 1/2 cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Description

This simple banana bread tastes like traditional banana bread, yet is free of dairy, eggs, and refined sugar. It’s vegan friendly and includes a gluten-free option as well!

Ingredients

Scale

Banana Bread: (Gluten-free version below)

2/3 cup coconut sugar or pure cane sugar (can add additional 1/3 cup sugar if your bananas are not very ripe/sweet)
3 large mashed ripe bananas (with spots. About 1 1/2 cups)
1/2 cup avocado oil, melted coconut oil, or other oil of choice
1/4 cup unsweetened almond milk or other milk of choice
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract, optional
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon, optional
1/2 teaspoon salt
1/2 cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Gluten-Free Banana Bread:

2/3 cup coconut sugar or pure cane sugar (can add additional 1/3 cup sugar if your bananas are not very ripe/sweet)
3 large mashed ripe bananas (with spots. About 1 1/2 cups)
1/4 cup avocado oil, melted coconut oil, or other oil of choice
1/4 cup unsweetened almond milk or other milk of choice
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract, optional
1 cup gluten free 1-to-1 all-purpose flour (I used Bob’s Red Mill 1-to-1 GF Flour)
1 cup finely ground almond flour
1 teaspoon baking soda
1 teaspoon cinnamon, optional
1/2 teaspoon salt
1/2 cup chopped walnuts or chocolate chips, optional (plus more to sprinkle on top)

Instructions

Preheat oven to 325ºF. Lightly grease or line a 9x5x3 loaf pan with parchment paper and set aside.
In a large bowl, mash bananas together with the sugar. Stir in oil, milk, vinegar, and vanilla.
Add flour(s), baking soda, cinnamon, and salt, mixing just until incorporated. Stir in chopped nuts and/or chocolate chips.
Pour batter into prepared loaf pan and top with additional nuts or chocolate chips.
Place pan in the oven on the middle rack and bake for 60–70 minutes, until a toothpick inserted near the center comes out clean. Let loaf cool 10–15 minutes before removing from the pan. Remove and cool completely on a baking rack for easy slicing.

Category: snack, gluten free, vegan