When there are two banans turning browner by the minute on your counter, it only makes since to either freeze them for smoothies or whip up banana bread. I chose the latter. One bowl magic inspired by my girl minimalist baker, cause lets face it, doing dishes can suck and gluten/free vegan so as many people as possible can enjoy this delicious baked good. All about inclusivity here on the blog, none of that you can't sit with us bs.
I've been enjoying it either as breakfast or dessert with Foragers cashew yogurt, a little almond butter, fresh fuji apples, crushed walnuts and lightly dusted in cinnamon. so good.
This banana bread is made with really solid ingredients so you can feel good about eating it. No refined sugar, no gluten, flour free, has lots of fiber and protien, cinnamon to help regulate blood sugar, and potassium from the banans that support your muscles, nervous system and water balance in the body. AND tons of healthy fat to support that brain and give you energy. boom.
2 bananas, over ripe
1/3 Cup almond milk
1 Tablespoon maple syrup
1/4 Cup creamy almond butter
2 Teaspoons vanilla extract
1 3/4 + 1/2 Cup gluten free rolled oats
1 Teaspoon cinnamon
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/4 Teaspoon pink salt
1 Tablespoon coconut oil, melted
1/2 Cup crushed walnuts, plus more for topping
Line a loaf pan with parchment paper and pre-heat your oven to 350F
Add the bananas, almond milk, maple syrup, almond butter, vanilla, oats, cinnamon, baking powder, baking soda, salt and coconut oil to the food processor and blend until mostly smooth. A little chunky is ok but you don't over blend or the batter might get gummy.
Add the batter into the prepared baking pan using a spatula and stir in the remaining oats and walnuts, mix well. Top with more nuts if desired.
Bake for 25-30 minutes, turning half way through. Check that a fork or tooth pick comes out clean. Let cool completely before slicing into and store in an air-tight container in the fridge up to a week.