Ingredients and Weight:
- Ripe bananas: 350g (3-4 bananas)
- Oats, ground: 150g
- Coconut oil, melted: 100g
- Almond milk: 120ml
- Maple syrup: 75g
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
50-55 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 175°C (350°F). Grease a 9x5 inch loaf pan.
- In a large bowl, mash the bananas until smooth. Add the ground oats, melted coconut oil, almond milk, and maple syrup and mix well.
- In a separate bowl, combine the baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per slice (1/8 of recipe):
- Calories: 220
- Carbohydrates: 35g
- Protein: 5g
- Fat: 10g
- Fiber: 3g
- Sugar: 20g
Dish Characteristics:
- Soft and moist
- Sweet and flavorful
- Vegan and dairy-free
- Great for breakfast, snacks, or dessert
User Comments:
- "This banana bread is delicious! I love the moist texture and the subtle coconut flavor." - Sarah
- "I'm not vegan, but I really enjoyed this bread. It's a great way to use up ripe bananas." - John
- "The spices give this banana bread a nice warmth. It's perfect for a chilly day." - Amy
Special Precautions and Tips:
- To make sure your banana bread is perfectly moist, use very ripe bananas.
- If you don't have ground oats, you can use whole oats and blend them into a fine powder in a food processor.
- To add extra crunch, sprinkle chopped walnuts or pecans on top of the batter before baking.
- This banana bread can be stored in an airtight container at room temperature for up to 4 days.
