Flourless Vegan Gluten-free Oatmeal Banana Bread

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Flourless Vegan Gluten-free Oatmeal Banana Bread- made with heart healthy whole grain oats, pure maple syrup and creamy peanut butter. It takes just 10 minutes to prep in your blender!

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

It’s ridiculous how happy this banana bread makes me.

I was so worried that it wasn’t going to turn out that I held my breath pretty much the entire time it was baking. I gently placed it on the oven rack, then walked away and tried to distract myself only to come back every five minutes to see how it was doing. Through the oven door, of course. I know better than to open it and let the heat out.

When I saw the top start to rise and the delicate cracks begin to form, I knew it had the potential to be something special.

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

Is it weird that I just pictured Will Farrel saying, “I believe in you banana bread!”?

Seriously though, I could barely contain my excitement as I shot these pictures. My inner voice told me to be patient, the time will come soon. But once I finally got to slice off a piece and taste the finished product, I was elated.

Not only because it’s vegan and gluten-free (which is always a challenge for me in baking) but also because it’s made with wholesome ingredients and it takes less than 10 minutes to make in a blender. That is what I like to call recipe success, my friends.

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

I was in a really good mood after I shoved a piece of this banana bread in my mouth. It’s actually kind of sad how much I rely on my recipe successes to make me happy. Had it been the other way around, my entire day would have been ruined. I realize that’s not healthy. It’s a work in progress.

I got the idea for this banana bread from my Flourless Peanut Butter Banana Muffins. I’ve had a few readers say that they were able to replace the eggs with flax eggs and it made me curious to try it myself. However, I read an article not too long ago that said flax becomes toxic when cooked at high heat (I’m not entirely sure if it’s true but feel free to chime in!) so I’ve been trying to avoid using it in my vegan recipes, just in case.

Rather than replace the eggs, I decided to see what would happen if I just left them out. The result was exactly what I had hoped for. The texture is soft and slightly chewy, thanks to the oats, and the flavor is perfectly sweet. It’s not gummy at all which is YUGE, considering it’s made without any starches. It’s incredibly delicious on it’s own but a small smear of peanut butter really takes it over the top. Especially if you’re a peanut butter fiend, like me.

If you’re looking for a wholesome vegan and gluten-free banana bread that’s easy to make, then you must give this one a try! Please let me know if you do by leaving a comment below or posting a picture with the hashtag #makingthymeforhealth. Your comments are what helps get me through the failures! :)

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

Flourless Vegan Gluten-free Banana Bread- made without starches, gums, flax, or refined sugar. Takes just 10 minutes to prep in your blender!

 

Flourless Vegan Gluten-free Oatmeal Banana Bread

Yield: 1 loaf // 10 pieces

Prep Time: 10

Cook Time: 30

Total Time: 40

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Ingredients:

  • 2 medium-size ripe bananas
  • 1/4 cup Unsweetened Vanilla Almond Breeze Almondmilk
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened creamy peanut butter*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 + 1/2 cup rolled oats, divided**
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon melted coconut oil***
  • 1/2 cup dark chocolate chips

Directions:

Grease or line a loaf pan then preheat the oven to 350°F.

Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats and dark chocolate chips) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gummy.

Add the remaining oats and the chocolate chips to the blender and stir everything together with a spoon. Pour the batter into the loaf pan and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the center of the loaf.

Allow to cool for at least 15 minutes before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.

*feel free to substitute another kind of nut butter or sunflower seed butter (just know that it will turn it green!)

**be sure to use certified gluten-free oats for allergies

***you can substitute the coconut oil with sunflower oil or another neutral flavor oil



This recipe an post are a part of partnership withalmondbreezelogo Blue Diamond Almond Breeze Almondmilk. Almond Breeze Almondmilk is a product I have used and loved for a long time. All opinions are my own.

by Sarah on March 10, 2016  //  Breads and Muffins, Breakfast
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