Bananas. Why do they suddenly go brown, before you can eat them? I have to say, once my bananas get to that point when they are a deep yellow, with just a few brown spots, I can't eat them. Too bad for me, but so good for banana bread! In a banana bread or loaf (not sure what the difference is?) the darker, blacker your banana, the better your baked goods will be! This recipe is a bit healthier than some - it's dairy free, gluten free if you use gluten free oats and I promise, you cannot tell the difference. (p.s. you all know you can freeze your overripe bananas until you have enough to bake with, right?)
So, let's get baking.....
Gluten Free, Dairy Free Banana Bread
In a bowl, add in and mix together 2 c. oat flour * 2 tsp. Spice Affair Pumpkin Pie Spice** 1 1/2 tsp. b.soda 3/4 tsp. fine sea salt
In a large bowl, combine 2 eggs 1 c. unsweetened oat milk (but you can use almond or whatever kind you like) 1 c. tightly packed mashed bananas (the darker your banana, the better!) 1/2 maple syrup 3 Tbsp. vegetable oil (you can use melted coconut oil or any other mild oil) 1 tsp. vanilla
Add the dry ingredients to the wet, mixing until almost combined
Add in about 1/2-3/4 c. dairy free mini chocolate chips
When combined (don't overmix) add to a loaf pan that has been lined with parchment paper or lightly greased. (I spray my pan before I add the parchment to help keep it in place)
Bake at 350 for about 40-50 minutes, depending on the size of your loaf pan. When the top springs back when lightly touched or a toothpick comes out clean, it's done.
Let cool for about 5 minutes and remove from pan. Place on baking rack.
*make sure this is gluten free - you can make 2 c. oat flour by grinding 3 c. oats in your food processor