Once upon a time in a far away place banana bread was sweeping the nation as quarantine took over our daily lives. Somehow this one baked good managed to unite everyone from the microwave-mug makers to the professional chefs!
We have baked, and eaten, our fair share of banana bread over the years and we think that it's finally time to tell the world how we incorporate our Sacha Inchi! We love the added boost of protein and cinnamon flavor (if using classic!) that this one ingredient brings. It's extra special for those who miss having the crunch of nuts in their banana bread!
Let's bring back the Banana Bread trend with this one and show us what you bake by tagging @brassrootsfood on IG!
1 Hour 10 Minutes
Servings: 10 Slices
Does it keep? 4-5 days room temperature or ~1 month in the freezer!
- 3 ripe bananas (about 1.5 cups)
- 1/2 tsp vanilla extract
- 1 flax/chia egg*
- 2 tbsp coconut/avocado oil, melted
- 1/4 cup Sacha Inchi Butter (classic for a sweeter, cinnamon flavor or unsweetened for a nuttier, less-sweet flavor!)
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 3 1/2 tsp baking powder
- 3/4 tsp sea salt
- 3/4 cup non-dairy milk
- 2 1/4 cup GF flour
- 1 1/2 cup GF oats
- 1/4-1/2 cup chocolate chips (optional, but encouraged!)
- Preheat your oven to 350°F (176C) and line a 9x5 loaf pan with parchment paper. TIP: Spray the pan before adding the paper to have it stick in the pan!
- Mash your bananas well in a large bowl. Add all the ingredients through the non-dairy milk and mix well until mostly smooth.
- Add in the flour and oats and stir. If using chocolate chips, fold them in.
- Bake for 1hour-1hour 15 minutes. It will be ready when the top is cracking, golden-brown, and feels firm.
- Let cool COMPLETELY otherwise the loaf will fall apart.
- Serve with non-dairy butter, jam, or a swirl of sacha inchi butter.
*To make a flax/chia egg: mix 1 tbsp flax or chia seed with 3 Tbsp water. Let sit for 10 minutes until firm.
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