An easy one-bowl vegan gluten free banana bread, made with a blend of whole grain oat and buckwheat flour. Lightly sweet and studded with chocolate chunks, it's a great go-to recipe!
Preheat the oven to 180°C (350°F) and line a bread tin with parchment paper.
Add the bananas, milk, peanut butter, olive oil, maple syrup, and vanilla to a large bowl. Use an immersion blender to mix until smooth. Alternatively, blend in a standing blender, or mash the bananas with a fork before whisking in the other ingredients.
3 large ripe bananas, 180 ml oat milk, 100 grams natural peanut butter, 60 ml olive oil, 60 ml maple syrup, 1 teaspoon pure vanilla extract
Add the oat flour, buckwheat flour, arrowroot, cinnamon, baking powder and soda, salt, and nutmeg to the bowl. Mix until well combined and no visible streaks of flour remain.
Stir the chocolate into the banana bread batter, mixing until it's evenly incorporated throughout.
100 grams dark chocolate, chopped, or chocolate chips
Pour the batter into the prepared baking tin, topping with additional chocolate if desired.
Bake for 45-50 minutes, or until a toothpick or skewer inserted into the centre of the loaf comes out clean. The top of the loaf should be quite golden in colour.
Cool the banana bread in the tin for ten minutes before removing and cooling fully on a rack. This keeps well for 3-4 days in a sealed container at room temperature and freezes well.
Notes
• Please note that the volume/weight for the flours is not incorrect - buckwheat flour is heavier and of a very fine grind, so it weighs more per cup.