Servings: 12
Total time: 1 hour 15 minutes
Ingredients
3 medium ripe bananas, mashed
1 cup soft dates, pitted.
1/3 cup almond milk, unsweetened
2 tbsp lemon juice
2 cups oat flour
1 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
½ tsp kosher salt
½ cup walnuts, finely chopped Raspberry Chia Jam (optional)
1 cup raspberries, fresh or frozen & defrosted
1 tbsp chia seeds
1 tbsp water
Directions
Preheat the oven to 350° F and line a loaf pan with parchment paper.
Make raspberry chia jam by mixing three ingredients into a bowl. Smash with a fork, mix well and set aside.
Add bananas, dates, milk, and lemon juice to a blender and blend until smooth.
Add dry ingredients to a large bowl and mix to combine. Pour in the wet mixture and stir until everything is incorporated.
Fold in walnuts, then pour the batter into the prepared loaf pan.
Add raspberry mixture by using a fork to make swirls throughout the banana bread. If desired, arrange an additional sliced banana on top of the batter.
Bake for 50-60 minutes until cooked through.
Let cool for 20 minutes. Enjoy.
Keep leftovers covered in an airtight container for 3 to 4 days or freeze for 1 month.
Notes
Serving Size: 1 serving = 1 slice
Milk: Instead of almond milk, use any other plant-based milk like soy, cashew, or oat.
Nuts: No walnuts, replace them with almonds, another nut, or simply omit.
Raspberry Swirl: No need to add the raspberry swirl if you just want traditional banana bread.
Recipe from: https://nutriciously.com
