For the wet ingredients:
- 1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
- 2 tablespoons flaxseed
- 1/3 cup plant-based milk (I like oat milk)
- 1/3 cup oil or vegan butter, melted
- 2 teaspoons pure vanilla extract
For the dry ingredients:
- 1/3 cup coconut sugar
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups of flour (I used whole-grain spelt flour)
- Toppings: chocolate chips, walnuts, pecans, sliced banana (optional but highly recommended)
- Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with oil and set aside.
- In a large bowl, mash the banana until almost smooth.
- Stir the wet ingredients (flaxseed, milk, melted oil, and vanilla) into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.
- Add a half cup of toppings and spoon the dough into the loaf pan, spreading it out evenly. Add you remaining topping to the top of the loaf.
- Bake the loaf, uncovered, for 45 to 55 minutes, your time may vary. Cook until lightly golden and firm on top.
- Place the loaf pan on a cooling rack for 30 minutes. I like to put in the fridge overnight before slicing. But 30 minutes is enought time to slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).
- Slice the loaf once fully cooled. I love to spread it with almond butter. The loaf will keep in the fridge tightly wrapped with cloth for 3 to 4 days, or it can be frozen for 4 to 6 weeks. Enjoy!
- Category: Breakfast