We haha few manky looking bananas hanging around (haha, get it hanging?? okay sorry, been a long day) and I knew it was a banana bread kinda day. I always buy too many bananas so that I can make bread, muffins, smoothies, the list goes on. I saw a few recipes that looked pretty good, but I saw one that called for oat flour and it caught my eye since the oats I have are gluten free and that would make the loaf vegan and gluten free. Double bonus. This recipe looked the best and I decided to give it a go. OMG. Best banana bread EVER. EVER. Epic. Wow. It was fully of vegan mini chocolate chips, that probably didn’t hurt either…..
Please make this!!! I was also a bit skeptical about the peanut butter but it was a ever so slight hint of PB flavour but moist moist moist. I could have eaten the whole loaf. Hopefully there will be a bit left tomorrow for the Hubs to try. The Kid went to town on it too. 50/50 that he will get any. Sorry babe. Sucks to go out of town on baking days.
Vegan Gluten Free Chocolate Chip Banana Bread
2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
½ cup peanut butter
½ cup coconut sugar
2 tsp baking powder
½ tsp cinnamon
non-dairy milk or water (if necessary, I did not need any)
1½ cup chocolate chips (I used Enjoy Life mini chocolate chips)
- Preheat oven to 350ºF.
- Lightly oil a loaf pan and set aside.
- Put oatmeal in a blender or food processor and pulse to a fine crumb.
- Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (it will not be completely smooth. The oatmeal will give it a grainyness and it will be very thick! Much thicker than a traditional banana bread)
- If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
- Fold in 1 cup of the chocolate chips.
- Pour batter into prepared loaf pan.
- Top with remaining ½ cup of chocolate chips and banana slices if desired.
- Bake for 25-30 minutes, until a toothpick comes out clean.
I have a family emergency this week and have to fly to Toronto. Without much notice. And the Hubs will have to manage the Kid pretty much alone for five days. While every mother out there who has a husband and child(ren) just scoffed and laughed out loud, keep in mind that we do everything. Right? Plus my in laws are still cruising the west coast in the motor home and he usually has their help in the VERY rare instance where I am away from home. And by rare, I mean that ONE time. Sooooo…..
I decided I’d better use up the manky bananas before they became liquid goo and greeted me upon my return. I saw this recipe and thought I would give it a go since I have never made my own oat flour before! I loved it. The Kid wasn’t too keen on the walnuts, but hey, you just can’t please everybody right? The result is a vegan, gluten free, low sugar cake. I saw screw the Kid. What does he know. He’s barely four. Try the cake though. It is yum.
I should really point out that it’s really just banana bread in a 9×9 pan and would make a lovely loaf or muffins.
Vegan Gluten Free Banana Cake
3 ripe bananas
1/4 cup melted coconut oil or vegan butter
1 cup coconut sugar (maple sugar would have been nice too)
2 cups gluten free oat flour
1 tsp. salt
1 tsp. baking soda
1/2-1 cup vegan chocolate chips
1 cup chopped walnuts
Add two cups of gluten free oats to your blender or food processor. Keep pulsing until you get flour. Rocket science right? Or be even lazier than me (not sure if that’s actually possible but I suppose this would qualify) and buy it pre-ground.
Mash bananas. Add oil/butter and sugar. Mix well.
Mix the flour, salt, and baking soda together and add to the banana mixture. Mix until the flour is blended.
Mix in walnuts and chocolate chips.
Pour into a 9×9 glass dish. Muffin or loaf pan will work too but keep an eye as cooking time will vary and bake at 360 F until a toothpick comes out clean, about 25 minutes. Let cool, or eat pretty much right away because you are hungry and dinner isn’t ready yet and you don’t care if you burn your mouth a little…
The Hubs LOVES to golf. Maui apparently has some of the most beautiful courses in the world. His favorite is The Plantation. They have a nice restaurant, The Plantation House, that has a ridiculous view. So we decided to come along and drop him off and have some lunch. That day I wasn’t starving so I decided to order the fruit platter and some of their banana bread. Firstly. Look at this fruit salad!!!
It was epic. It also had some sort of cinnamon dipping sauce with it. I had literally no idea what it was but I suspect it was a sweetened cream cheese or sour cream type of thing. I did taste it. Secondly, the banana bread was just that. Bananas. It was probably 75 percent butter and sugar but wow. It was pretty tasty. It was SO moist and it was served warm. Yum.
The Kid had my worst nightmare meal. White penne pasta with butter. EW. Why do places even put crap like that on the menu?? Just serve little versions of the adult meals for goodness sake. Sigh. It was the only veg option on the kids menu and I wasn’t especially keen on buying him a $14 adult entrée that he wasn’t going to eat. I would still go back for the view and honestly, that freaking banana bread. mmmmm banana bread……