Simple ingredients make flourless vegan oatmeal banana bread moist, delicious, and nutritious. Make this loaf weekly to satisfy cravings. This page offers gluten-free, dairy-free, nut-free, and refined sugar-free recipe adjustments.
– 2 cups rolled oats– 3 medium-sized ripe banana– 1/3 cup non-dairy milk of choice – I use full-fat canned coconut milk– 3 Tbsp avocado oil– 3 Tbsp pure maple syrup– 1 ½ tsp pure vanilla extract– 1 tsp apple cider vinegar– 2 tsp baking powder– ½ tsp baking soda– 2 tsp ground cinnamon– 1 tsp sea salt– ⅔ cup chocolate chip
Ingredient
Step 1
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Direction
Step 2
Step 2
Blend rolled oats in a high-powered blender or food processor until flour forms. Flour that's coarse but not fine is fine.
Step 3
Step 3
Mix the remaining wet and dry ingredients except chocolate chips. Mix until thick and smooth. Stop the blender to scrape the sides with a rubber spatula several times.
Step 4
Step 4
Stir the chocolate chips into the batter until they are well-distributed.
Step 5
Step 5
Pour the banana bread batter into the prepared loaf pan and spread it into an even layer. If you’d like, top the loaf with more chocolate chips.
Step 6
Step 6
Bake on the center rack of the preheated oven for 40 to 45 minutes, until the top is golden brown and the bread has risen substantially. I do 40 minutes on the dot.
Step 7
Step 7
Remove the bread from the oven and allow it to cool to room temperature before slicing and serving (this ensures the slices hold together nicely).