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7-INGREDIENT OAT CRUMBLE CHOC CHIP BANANA BREAD (vegan) Save this because you h…

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7-INGREDIENT OAT CRUMBLE CHOC CHIP BANANA BREAD (vegan) Save this because you h…

7-INGREDIENT OAT CRUMBLE CHOC CHIP BANANA BREAD (vegan) 🍌🍞 Save this because you honestly NEED to try it!! Definitely one of my favourite creations to date 😍⁣

I used my new wiltshareau pink loaf tin to whip up this delicious loaf! I’ve been loving their bakeware range because it’s reasonably priced & ultra durable, plus the pink colour is a bonus ✨ ⁣

All my dry ingredients are from thesourcewestendbrisbane and I used my trusty vitamix_aunz to blitz the bananas with the wet ingredients, which really it made this super easy to put together! 😊⁣

Here is the recipe ➡️⁣

7-INGREDIENT OAT CRUMBLE CHOC CHIP BANANA BREAD (vegan)⁣

Makes: 1 loaf ⁣

INGREDIENTS:⁣
Banana bread:⁣
✅2 cups of self-raising flour ⁣
✅2/3 cup of brown sugar ⁣
✅1 teaspoon of cinnamon ⁣
✅½ cup of coconut oil, melted ⁣
✅300g very ripe spotty bananas (about 3 large bananas) ⁣
*Optional: 1 teaspoon vanilla extract⁣
✅ 50g dairy-free chocolate, chopped (I used bennettonaturalfoods dark) ⁣

Crumble topping:⁣
✅1/4 cup quick oats⁣
✅1 tablespoon self-raising flour ⁣
✅2 tablespoons brown sugar ⁣
✅2 tablespoons coconut oil, melted ⁣
✅1/4 teaspoon cinnamon ⁣

*Optional: Maple syrup for glazing ⁣

METHOD:⁣
1. Preheat the oven to 160 ℃/ 325 ℉ and line a baking tin with non-stick paper ⁣
2. In a large bowl, combine the flour, sugar and cinnamon⁣
3. In a blender ( I used my vitamix ) blend together the banana and coconut oil until a banana “milk” forms. Pour this into the flour mix and gently fold the batter until no flour remains. Stir through the chocolate chunks.⁣
4. Transfer the banana bread batter to the prepared tin.⁣
5. In a small bowl, make the oatmeal crumble by combining all the ingredients. Sprinkle this evenly over the banana bread batter. *Optional step (but highly recommended) Drizzle maple syrup over the oatmeal crumble to allow for a golden glaze when baked.⁣
6. Bake in the oven for 35-40 minutes until a knife inserted comes out clean.⁣
7. Allow the loaf to cool completely before slicing⁣
*Storage tips: in an airtight container at room temperature for 3 days, in the fridge for 5 days or in the freezer for 1 month⁣

Happy baking friends! ✨⁣

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