Craving a deliciously moist banana bread that breaks all the rules? Get ready to fall in love with the most incredible flourless, vegan, and gluten-free banana bread that proves healthy can be absolutely heavenly! This game-changing recipe transforms simple ingredients into a mouthwatering treat that will shock you with its rich flavor and incredible texture. Whether you're dealing with dietary restrictions or simply want a nutritious alternative to traditional banana bread, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 ripe bananas
- 2 cups rolled oats
- 1/2 cup maple syrup
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 9x5 inch loaf pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they become smooth and creamy with minimal lumps.
- Add maple syrup, vanilla extract, baking soda, and salt to the mashed bananas. Mix well until all ingredients are completely incorporated.
- Pulse the rolled oats in a food processor or blender for 30-45 seconds to create a slightly coarse flour-like texture. Do not over-process into a fine powder.
- Fold the processed oats into the banana mixture, stirring gently until a consistent batter forms. The mixture should be thick and slightly sticky.
- If using, roughly chop the walnuts and fold them into the batter, distributing them evenly throughout.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 45-50 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with minimal moist crumbs.
- Remove from oven and let the bread cool in the pan for 15 minutes. Then, use the parchment paper to lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tips
- Choose Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with deep brown or black spots.
- Oat Flour Texture Matters: When processing oats, pulse carefully to create a slightly coarse texture. This helps maintain the bread's structure and prevents it from becoming too dense.
- Don't Overmix: Gently fold ingredients to keep the batter light and prevent a tough, dense loaf.
- Check for Moisture: The toothpick test is crucial. A few moist crumbs are okay, but the toothpick shouldn't have wet batter.
- Cooling is Key: Allow the bread to cool completely before slicing to help it set and prevent crumbling.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Customize Your Bread: Feel free to add chocolate chips, dried fruits, or experiment with different nuts to make the recipe your own!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
