This gluten-free, vegan, banana bread is almost too good to be true. It’s moist, delicious, and good for you. What’s more, this basic recipe is flexible and can make a plain, walnut, or chocolate chip loaf, cake, or muffins. Endless options! All without eggs, wheat, or refined sugar.
The flour is oat flour, which I make at home by throwing plain gluten-free oats into the blender. The eggs replacement is flax “egg”, which is a tablespoon of finely ground flaxseeds mixed with three tablespoons of water, and allowed to set for a few minutes. The sweetness is from agave syrup, as well as that extra banana. This recipe has been a hit at church functions and with my family. I feel good about it’s high in heart-healthy fiber and omega-3 fatty acids. Recipe below. Enjoy!
OMG Omega-3 Banana Bread
4 ripe bananas, peeled
1/4 cup canola oil (can also use walnut oil, if you have it)
1/4 cup agave syrup
1 tsp vanilla extract
2 flax “eggs”
2 cups oat flour
3 tsp baking powder
1/2 tsp salt
Optional additions: 1/2 cup chopped walnuts or 3/4 cup dark chocolate chips
Preheat the oven to 350 degrees F.
In a large mixing bowl, mash the bananas pretty well. Add the oil, agave, vanilla, flax eggs, and mix together. Add the oat flour, baking powder, and salt; mix well. If you are adding walnuts or chocolate chips, add them now.
Pour the batter into a bread loaf pan, brownie pan, or muffin tin (I always use liners. The recipe makes 6 large muffins or 12 smaller ones.) For the bread loaf, bake for about 40 minutes. For brownie pan, bake for about 30 minutes. For the muffins, bake for about 25 minutes. The top should be nice and brown and springy when you press on it.
Allow to cool, and enjoy!