It makes me so flippin’ excited to see so many amazing, healthy versions of our favorite snacks/meals/desserts!
I absolutely love banana bread + crave it quite often but never give into that craving because it’s really not that good for you.
And then I found Sara Hargo’s recipe. This girl is the real deal when it comes to HEALTHY, Vegan options (remember those delightful snickers??). There is NO oil, NO refined sugar + NO animal products in this. WINWINWIN♥
The only change I made to Sara’s recipe was using walnuts instead of pecans. I’m saving the pecans for a lil vegan, oil-free, refined sugar-free pecan pumpkin bread. YUM.
Banana Nut Bread:
♥ 1 1/2 cups fine oat flour
♥ 1/2 cup gluten-free all purpose flour
♥ 2 1/2 TSP baking powder
♥ 1 TBS cinnamon
♥ 1 TSP pink himalayan salt
♥ 2 very ripe sweet bananas
♥ 1 1/4 cups gooey, pitted dates (soak in hot water for 15 minutes to get them super soft)
♥ 1 cup almond milk
♥ 1/4 cup applesauce
♥ 1 TSP pure vanilla
♥ 1/2 cup coconut sugar
♥ 1/2 cup chopped walnuts (1/4 cup into the mix + 1/4 cup on top)
Combine the first four ingredients in a medium bowl + mix well. Combine the rest of the ingredients in a food processor or blender until completely smooth. Mix the wet ingredients with the dry ingredients in your bowl. Pour into your baking pan + top with remaining walnuts. Bake at 350• for 30-40 minutes, until toothpick comes out clean. Once it is done baking, let it set in your fridge for 30 minutes.
Seriously guys, this was gone in about 24 hours. We even had a friend make us some homemade banana bread around the same time…+ it’s still sitting on the counter waiting to get eaten.