Banana bread. A simple, enticing, and classic recipe that everyone loves. But there are a million out there on the internet, so what makes mine special?
For one, most banana bread recipes aren’t vegan and use eggs, milk, butter, and oil or cooking spray. Two, if you look for vegan recipes, some are still using oil and many have you sub out a real egg for a flax or chia egg, which you may not have readily in your kitchen. Three, if you’re looking for a gluten-free option, most of the time you’ll end up using some specific gluten-free flour blend (and gluten-free baking tends to end up dense or dry). And FOUR, if you want something that’s considered healthy? Just forget about it.
This recipe, though, checks all the boxes that others collectively miss. This loaf is truly simple, has just 10 common kitchen ingredients, no animal products, no oil; it is gluten-free (while remaining soft and moist!), subtly sweet, and…while no banana bread is considered a healthy food, this gets you pretty darn close. The oat-flour base (which you can simply make yourself with some rolled oats and a blender) fill you up, while the banana and other ingredients give you that classic banana bread good-ness without all the fat and calories.
This recipe is:
- Simple
- Delicious
- Filling
- Subtly Sweet
- Goes Great with Tea!
It’s been a standout for me since I first came up with it, and is a top pick right now because of how timeless of a recipe it is. Banana bread has apparently been titled the unofficial baking recipe of the pandemic and is a great way to use up bananas that have gone too ripe to eat on their own; it only makes sense for me to share with anyone who might be on the hunt for a great recipe!
As a teaser, this recipe also shares a base with a handful of other loaves I have in my digital recipe box…
If you try out this recipe, please share it with me by commenting or tagging me in a photo on Instagram @plantsnotplastic. Enjoy!
I can’t wait to keep sharing with you. See you next time 🙂
Simple & Delicious 10-Ingredient Banana Bread
Equipment
- 1 medium or 1 large mixing bowls
- 1 non-stick loaf pan (8x4 or 9x5 inches)
Ingredients
- 2.5 cups rolled oats sub all-purpose or whole wheat flour for non-gluten free
- 1.5 tsp baking soda
- 1.5 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/8 tsp salt
- 3-4 medium bananas ~2 cups
- 1/2 cups sugar
- 1/2 cups water
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Blend oats in a blender to make oat flour [note #1]
- In medium mixing bowl, combine oat flour, baking soda, baking powder, cinnamon & salt [note #2]
- In large mixing bowl, mash bananas [note #3]
- Add sugar, water, lemon juice, and vanilla extract and stir to combine
- Add the dry ingredients to the wet and mix well
- Pour batter into loaf pan, then bake for 50 minutes, or until a toothpick or knife comes out clean in the center
- Remove from oven and let cool for 15 minutes before removing from pan
- Slice, serve, and enjoy!
Video
Notes
- If you want some texture in the loaf, reserve 1/2 cup rolled oats to put into the batter unblended
- This can we done in one bowl, I just mix the dry in a separate bowl to avoid any clumping of baking soda or cinnamon, etc. Start with wet, add the dry and mix well
- If you are using frozen bananas (or just want to be lazy), blend bananas with the wet ingredients rather than mashing and mixing in a separate bowl, then add to dry ingredients
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