This easy banana bread is free from refined sugar and top 8 allergens. If you are not gluten sensitive, you can use traditional oats for your flour, but this is a super easy way to add a gluten-free recipe to your arsenal!
Preheat oven to 350F and line a loaf pan with parchment paper.
Wet Ingredients:
3 medium sized bananas, the riper the better!
1/2 cup neutral oil (coconut or canola work fine)
1/4 cup date puree
2 tsp Ener-G egg replacer disolved in 2 tbs non-dairy milk of choice or water
1/2 cup non-dairy milk of choice (I used almond milk because almond is a safe nut in our house, but rice, soy, or coconut would be fine as well)
1 tsp vanilla
Blend wet ingredients together in your blender or mix until combined by hand, set aside.
Dry Ingredients:
1 1/3 cup gluten-free oat flour (I grind my own using whatever rolled oats I have on hand. I like it nice and fine like traditional wheat flour)
1 1/4 cup gluten-free rolled oats
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dairy-free chocolate chips (I use Enjoy Life dark chocolate morsels but really whatever safe chocolate chips you like would be great)
Sift dry ingredients together, then stir in chocolate chips.
Combine wet and dry ingredients until well incorporated. Pour batter into prepared loaf pan and place in the oven on the middle rack. Bake approximately 60 minutes until a knife inserted into the centre comes out clean and the edges are golden brown. Allow to cool in pan about ten minutes then transfer to a cooling rack.
Enjoy a thick slice with vegan butter and a cup of tea! Yum!
