This easy-to-make banana bread is plant-based, moist, and delicious. It’s low in sugar and made with ground rolled oats (oat flour), ripe soft bananas, fresh frozen cranberries, and almond milk. When blended and cooked together, these ingredients create their own natural sweetness. This loaf is great to have at breakfast time, as a mid-day snack or for dessert. A slice before working out will also give you a boost.

Banana Oat Cranberry Bread [Vegan]

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Ingredients

Wet ingredients
  • 3 ripe and soft medium-size bananas, chopped
  • 1/2 cup almond milk (homemade -or- a store-bought kind with no added sugar)
  • 1 cup fresh or frozen cranberries or other berries with their juices, roughly chopped in two
  • 1/3 cup light tasting oil, such as vegetable, canola or grape seed oil
Dry ingredients
  • 2 to 2 1/2 cups oat flour (start with 2 cups and, if need be, add a bit more flour at the end, up to 1/2 cup more, if the mixture is on the wet side due to bananas that are very ripe and slightly larger and/or juicier berries)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup granulated organic sugar cane
  • 2/3 cup walnuts or other nuts, coarsely chopped
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Preparation

  1. One loaf pan greased and lightly flour or lined with parchment.
  2. Preheat oven to 350°F.
  3. In a medium-size bowl, add the bananas and almond milk and hand mash the bananas with a potato masher. Add the chopped cranberries (or other berries) with their juices and lightly mash and mix — just enough to squeeze out some of the extra berry juice, allowing the banana mixture to take on the color of the berries. Mix in the oil with a fork. Set this aside.
  4. In a separate and bigger bowl, mix with a fork all of the dry ingredients. Add the wet ingredients to the dry and mix again with a fork or hand whisk until the ingredients are well combined. The mixture should be thick and creamy and not runny or too wet. If need be, add a little more oat flour (not more than 1/2 cup) and mix.
  5. Bake for 50 to 60 minutes on center rack in the preheated oven until top is golden and cracked and a toothpick inserted comes out dry. Take out.
  6. Let cool for 20 minutes and then loosen around the sides passing a dull knife. Revert on a cooling rack. Allow loaf to cool completely before slicing. Cover leftover loaf with foil or store in an airtight container. Keep at room temperature or in the fridge if you prefer it chilled.

Notes

Note: For fresh oat flour, I measure 2½ cups rolled oats and process them in a small blender or Nutribullet until I get a powdery mixture that looks like four.

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