Banana Nut Bread
Warm banana nutty goodness with a hint of vanilla. A deliciously dairy-free spin on a classic—baked to perfection.
Prep time: 10 min
Total time: 70 - 75 min
Servings: 8-10
Key Ingredient
Velvety smooth oatmilk, great for frothing and steaming coffee drinks for everyone to enjoy. And it’s the perfect dairy-free, 1:1 milk swap for baked treats, recipes and more.
FIND A STORE >Ingredients
- 2 tablespoons chia seeds + 1/4 cup hot water
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 2 tablespoons ground flax seed
- 2 tablespoons cinnamon (plus additional for sprinkling atop)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/2 cup + 1 tablespoon light brown sugar
- 1/2 cup Planet Oat Vanilla Oatmilk
- 1 teaspoon vanilla extract
- 3 large ripe bananas, mashed
- 1 cup + 1/4 cup walnuts, chopped, divided
Directions
- Preheat oven to 350 degrees. Line a loaf pan with tinfoil or parchment paper and spray with cooking spray.
- Make chia “egg” by combining chia seeds with hot water in a small bowl. Set aside for 5 minutes.
- Combine whole wheat flour, all purpose flour, flax seed, cinnamon, baking powder, baking soda, and salt in a large bowl. In a medium sized bowl, whisk together chia seed mixture, extra virgin olive oil, 1/2 cup light brown sugar, Planet Oat and vanilla extract until blended. Add wet mixture to dry mixture and stir until moistened and combined. Fold in bananas and 1 cup chopped walnuts and combine.
- Pour batter into prepared loaf pan. Sprinkle top with remaining walnuts, 1 tablespoon light brown sugar and a sprinkle of cinnamon.
- Bake for 60-65 minutes, or until golden brown and a toothpick inserted comes out clean. (Baking time may vary, depending on oven.)
- Remove from oven and let cool slightly. Slice and serve.
