Come autumn, everyone may be craving pumpkin, but I just can’t get enough of this wholesome banana bread! I have fiddled with this recipe for years and baked more loaves than I can count, but this is my favorite version yet! It also puts to great use those overripe bananas that you tend to have on hand if you’re anything like me–there’s only so much time when a banana is edible on its own. Chock-full of fiber and protein and rich in potassium, it makes for a simple and nutritious bake-ahead breakfast that is perfectly satisfying for chilly mornings! Top with a dollop of coconut cream for a special treat, and serve with a giant glass of your favorite non-dairy milk or a hot cup of joe.
This bread is also easy to make gluten free. Since it includes just a half cup of wheat flour, swapping it for a gluten free blend creates little difference in texture, as the almond butter and banana help keep everything held together nicely. If you opt to bake this with gluten free flour instead of wheat due to allergies, be sure to select oats and oat flour that are certified gluten free. While oats do not naturally contain gluten, they are commonly processed in facilities that also handle wheat, so cross-contamination is a concern for those with celiac disease or severe gluten sensitivity.
Do you prefer chopped walnuts to almonds? Go ahead and substitute! Care for something a bit on the sweeter side? Add an extra quarter cup of sugar or maple syrup. I also like to add a half cup of chocolate chips if I’m going for more of a snack or dessert item as opposed to a morning meal (not to imply that chocolate chips don’t have a place at the breakfast table!).
Hearty Almond Banana Oat Bread
10 minutes to prep, 45 minutes to bake, gluten-free option
1/2 C. almond meal
1/2 C. oat flour
1/2 C. whole wheat flour or all-purpose gluten free flour
3/4 C. rolled oats
3/4 C. sliced dry-toasted almonds
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3 ripe bananas
1/2 C. raw turbinado sugar
1/3 C. almond butter
1/3 C. unsweetened almond milk
1 tsp. vanilla extract
1. Pre-heat your oven to 350 degrees, and oil and lightly flour the sides and bottom of your bread pan (or line with parchment paper).
2. In a large mixing bowl, combine all of the dry ingredients.
3. In a second bowl, mash the peeled bananas, then add the sugar and almond butter and stir until well incorporated. Next, stir in the almond milk and vanilla.
4. Scoop the wet ingredients into the bowl containing the dry ingredients, and mix until just combined. Pour the batter into the prepared loaf pan, sprinkle extra almond slices onto the top if so desired, and pop into the oven for approximately 45 minutes.
Note: Baking times will vary depending on your oven, so use a toothpick or testing wand to check for doneness. Place the pan on a cooling rack for at least 15 minutes, then run a knife along the edges of the pan to help release the loaf. Once removed from the pan, allow your bread to cool for another 15 minutes before slicing. Alternatively, you can also bake these into a dozen muffins, which would be convenient for a brunch gathering with friends, by adjusting your baking time to between 18-22 minutes.
More in vegan baking: Perfect Pumpkin Cupcakes
Photo: Kimberley Showell