by Tania D’Amico
Who doesn’t go bananas for bananas? These conveniently serving packed fruits are tasty, nutritious and versatile. Therefore, you should always have a bunch of bananas on hand in your kitchen at all times. However, bananas ripen over time and this process can be quite quick. Soon enough, a bright green banana can turn black–too soft to eat straight out of the peel. Stop! Before you throw away that banana and waste food, you should know that it can be saved!
Overly ripe bananas are the ideal form of bananas to use in banana bread. Here is one banana bread recipe that you can use that’s unlike any other. Although most banana bread recipes are more like banana cake recipes (as they call for sugar, processed flour, butter and eggs), this recipe is quite different. First off, this recipe has no animal-derived products, which makes it vegan-friendly. Also, this recipe has no added sugar, which makes it healthy. With only 4 ingredients, this is a simple, vegan, quick, gluten-free and healthy banana bread that will make anyone go bananas!
Simple, vegan, quick, gluten-free and healthy banana bread
Preparation time: 30 minutes
Baking time: 25 minutes
6 cups of ripe bananas
4 cups of oats
6 tbsp of aquafaba
2 tsp baking soda
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking dish with parchment paper.
- Peel and measure out 6 cups of ripe bananas. Add them to your mixer.
- Measure out 4 cups of oats and add them to your mixer.
- Open up a can of beans (any type will do) and drain out the liquid (the aquafaba) into a container. Measure out 6 tablespoons of aquafaba and add them to your mixer.
- Measure out 2 teaspoons of baking soda and add them to your mixer.
- Mix all the ingredients for approximately 3 minutes or until a consistently smooth better is produced.
- Using a spatula, scoop the mixture into the prepared baking dish and even out the top.
- Put the baking dish into the oven.
- Bake for 25 minutes
- Once the banana bread has fully baked, remove the baking sheet from the oven and set on the counter to cool.
- Once cool, cut the banana bread into 12 squares.
- These squares can be eaten as is, or wrap each square individually in plastic wrap to store in the fridge for later.
ABOUT THE AUTHOR
Hello. My name is Tania D’Amico. I live in Toronto, Canada. I am an experienced blog writer and a 4 time published author in an anthology series. I am a dedicated, talented, creative and smart writer. I have experience in writing as I have written for blogs such as delta, garden and happy, flags r us, hot cars, and more.