Oat & Flaxseed Banana Bread

This easy-to-make banana bread is moist, flavorful, packed in fiber, and doesn’t include any unhealthy sugars or refined flours! It makes the perfect on-the-go breakfast, perfect afternoon snack, or even dessert!

Yields 10-12 servings | Total Time 90-120 minutes

Ingredients (dry ingredients)

• 2 1/2 cups gluten-free oats - set aside 1 cup to add some texture to the banana bread

• 3/4 cup flaxseed meal

• 1 tbsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

Ingredients (wet ingredients)

• 3 large overripe bananas

• 1 cup packed medjool dates - approx. 16 dates

• 1 cup unsweetened non-dairy milk

• 1/3 cup coconut oil, melted & cooled

• 1 tbsp vanilla

• 1 tbsp apple cider vinegar

Ingredients (filling)

• 1 cup 100% dark unsweetened baking chocolate - reserve 2 tbsp to sprinkle on top (NOTE: Sub any dark chocolate of your choosing but I like to use 100% dark chocolate for less sugar overall in the recipe)

• 1/2 cup chopped walnuts - reserve 1 tbsp to sprinkle on top

Preparation

1. Preheat your oven to 350F and line a 8x4 inch loaf pan with parchment paper and lightly grease with coconut oil.

2. To a high speed blender, add 1 1/2 cups oats and blend into a flour like consistency. Transfer to a large bowl, add in the remaining dry ingredients (including the 1 cup oats that were previously set aside), and mix to incorporate.

3. To the high speed blender, add the bananas, dates, and milk. Blend until smooth. Add in the remaining wet ingredients to the blender a blend for a few seconds to incorporate.

4. Transfer the wet into the dry ingredients and mix to incorporate. Fold in the filling ingredients.

5. Transfer the batter to the loaf pan and sprinkle remaining chocolate and walnuts.

6. Bake for 60 min (or until a toothpick comes out clean upon inserting it into the middle of the loaf) on the middle rack of your oven.

7. Remove from oven and let cool for 15 min before serving. For best results, transfer to a wire rack or flat surface and cool for an additional 30 min if desired (Note: This will make it easier to cut uniform slices).

8. Using a cerated knife, cut into 10-12 slices and serve with nut butter, jams, fresh berries, etc.

9. Store extras in fridge for up to 5 days or the freezer for up to 3 months. Defrost and reheat in the oven or microwave as needed.