Banana Bread

Wet Ingredients:
1 1/3 cups mashed very ripe banana (about 4 medium or 3 large)
2 tbsp ground flaxseed
1/3 cup plant-based milk
1/3 cup coconut oil, melted
2 tbsp pure maple syrup
2 tsp pure vanilla extract

Dry Ingredients:
1/4 cup plus 2 tbsp coconut sugar
1/2 cup rolled oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups light/white spelt flour or whole-grain spelt flour

Optional Toppings:
Sliced banana
Chopped walnuts
Chocolate chips


Instructions:
1. Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set it aside.

2. In a large bowl, mash the banana until almost smooth, and make sure you have 1 1/3 cups.

3. Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.

4. Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one, in the order listed. Stop stirring when there are no flour patches at the bottom of the bowl.

5. Spoon the dough into the loaf pan and spread it out evenly. Add your desired toppings and gently press them into the dough to adhere.

6. Bake the loaf, uncovered, for 45 to 55 minutes until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.

7. Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled (or to hasten the cooling process, transfer to the fridge for 45 minutes).

8. Slice the loaf once cooled. I love to spread it with vegan butter or coconut oil.


*The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

*This recipe is a bit more involved, but it is so worth it!

Recipe inspiration: Oh She Glows