Who's down for dessert for breakfast? Happy 2019! After a two month break, I'm back and more inspired than ever to cook and bake and create. This blog is officially one year old, and I'm still so grateful for the opportunity to share with you all! I hope you love this recipe, it became an instant fav for me. The batter is based off my pear & pepita muffins from the Fall, and it's loaded with chocolate chips and walnuts. It's pretty much 1:1 banana bread to chocolate and walnuts. Yum!
This recipe is vegan, gluten free, and refined sugar free.
If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!
Makes 10 slices
Ready in 1 hour
4 ripe bananas, mashed
2/3 cup plain unsweetened non-dairy milk
1 teaspoon pure vanilla extract
2 cups oat flour
1 cup rolled oats
1 teaspoon ground cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup + a few extra tablespoons dairy-free dark chocolate chips
1/4 cup walnuts, toasted
Preheat oven to 350 F. Grease a loaf tin with a dab of coconut oil
In a bowl, mix together mashed banana with non-dairy milk and vanilla
In a separate bowl, mix together remaining dry ingredients
Pour the wet ingredients into the dry ingredients, and stir until combined
Pour into the loaf tin, top with the few extra tablespoons of chocolate chips
Bake for 35 minutes, or until the end of a knife comes out clean
Toast the walnuts in a dry skillet over medium heat for about 5 minutes until lightly browned and fragrant
I like to use frozen and thawed bananas, you barely have to do any mashing when you do it like this!
If you don't have oat flour, you can make it by processing whole rolled oats in a processor until they turn into a flour-like consistency
I like to store this loaf in the refrigerator because it has a lot of bananas in it