Not your average quarantine banana bread…

In case you didn’t make banana bread fifty times during quarantine, I have a new recipe for you. Meet classic banana bread’s younger, hotter sister: vegan, gluten-free FLUFFY banana bread. I was originally inspired by a recipe that my manager shared with me three years ago. I’ve tinkered around with the ingredients and measurements for years, but it never turned out just right until last year. I accidentally forgot to add the flax egg to my batter and boom. Game. Changer. No flax eggs = more fluffiness + more deliciousness.

The whole process is quick, easy, and so worth it.

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 8 slices

Ingredients:

Dry:

• 2 cups oat flour (I blend rolled oats in my food processor until it becomes a fine flour)
• ½ cup rolled oats
• 2 tsp baking power
• 1 tsp baking soda
• ½ tsp salt

Wet:

• 3 small-medium bananas (ripe, brown, and smushy!)
• ¼ cup almond butter
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• ¼ cup coconut sugar (I don’t have a sweet tooth, so if you do, I would definitely double this!)

Recipe

Preparation:

1. Preheat oven to 350° Fahrenheit
2. In a medium bowl, mix together the dry ingredients.
3. In a separate bowl, mash bananas with a fork until a mushy, somewhat runny, mixture forms—small clumps are okay! Mix in the rest of the wet ingredients.
4. Add dry ingredients to wet mixture in increments. I add the dry mixture in three to four batches. Make sure to not overmix—try to keep it as airy and fluffy as possible.

Baking:

1. Line an 8-inch bread pan with parchment paper or grease the sides lightly with coconut oil.
2. Spoon batter into pan (lick the leftovers from your spoon!) and bake for 40-50 minutes or until golden brown.
3. Let the banana bread cool before enjoying. The sweetness of the bananas really comes out once the bread has fully cooled.