Makes 12-14 slices
- 1 heaping cup mashed banana (2 ripe bananas)
- 1/3 cup honey
- 1/3 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1 egg
- 3/4 cup unsweetened vanilla almond milk (or skim, coconut, etc.)
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cinnamon
- Handful of oatmeal for sprinkling on top of the loaf
Place a rack in the middle of the oven and preheat to 350°F. Line a 9-inch loaf pan with parchment paper and set aside.
In large bowl combine mashed banana, applesauce, honey, egg, almond milk and vanilla until well combined and creamy. In separate medium bowl whisk together whole wheat flour, oats, baking powder, baking soda, salt and cinnamon. Add wet ingredients to dry ingredients and mix until just combined (don't overmix!).
Pour into prepared loaf pan, sprinkle oats over top (if desired), and bake for 60-70 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.
Remove from oven and place on wire rack to cool completely. Cut into 12 slices and enjoy! Keep bread tightly wrapped to maintain moisture.
To make vegan: Use brown sugar, agave, or pure maple syrup instead of honey. Simply omit egg; the banana bread should still hold together just fine. However you can use a flax egg as well.
To make gluten free: Use an all-purpose gluten free flour instead of whole wheat; make sure you also use gluten free oats and that all other ingredients are gluten/alcohol free (such as vanilla).