Best Ever Oatmeal Chia Banana Bread
My Best Ever Oatmeal Chia Banana Bread is one hundred percent natural and delicious. It gets its curiously rich sweetness from plump little nuggets of dates. And the beautiful thing about this recipe is that there’s not one refined or processed ingredient. So go ahead… enjoy a slice for breakfast; it’s THAT healthy! And the best thing ever is that it’s undeniably tasty; kids love it!
Sometimes when I am testing out a recipe, it takes a ton of trial batches before the flavor starts to work well together. But with this banana bread, everything fell into place rather quickly. From the very first loaf, the batter tasted divine. In fact, I should give you fair warning. When you’re stirring this together, you may have to stop yourself from eating the loaf before it makes it to the oven.
I mistakingly thought that by the time I tested this recipe a few times I might tire of licking the bowl, spoons, spatula… basically, anything that came in contact with the batter. But boy, oh boy, was I ever wrong!
I’m pretty sure you could put a couple of heaping scoops of this batter in a cup and sell it at a theme park for ten bucks a pop!
So, if you ever notice that I’ve suddenly stopped sharing new recipes, look for me at the parks. I live near Disney and Universal Studios. I may have to take this raw batter for a taste test… by The Mouse!
That reminds me of a remarkable little detail about plant-based vegan baking that’s definitely worth a mention. Eating raw vegan baking batter does not raise the same concerns that eating raw batter using eggs produces. Since your batter will be egg-free, you can “sample” as much as you like. And you can let those little chefs help without concern of tummy troubles. In fact, be sure to give them the outstanding helper award of licking the bowl once the loaf is in the oven. You can have peace of mind when you’re following this recipe and any other that I share. There’s never any bacteria from raw eggs or any other animal product to worry about in my recipes.
As always I must take a moment to share one quick nutritional bit of info for one of the main ingredients in this recipe, oatmeal. In this recipe, oatmeal takes the place of traditional flour. One of my reasons for using oatmeal is that it’s gluten-free which means more people can enjoy this recipe without digestive issues.
The ease of digestion is because of the fiber in oatmeal. Its high level of fiber can help lower blood cholesterol level so that less gets stuck in our arteries. Anti-inflammatory properties are another benefit of oatmeal. And ultimately, according to Dr. Michael Greger, a plant-based diet that includes whole grains such as oatmeal can reverse the progression of heart disease. WOWZA! Click here to watch his video link on this promising topic.
So, you may be thinking to yourself, enough about the nutrients of oatmeal, how does the Best Ever Oatmeal Chia Banana Bread taste?
Your freshly baked loaf of the Best Ever Oatmeal Chia Banana Bread will taste:
- and it feels comfy cozy, like a hug
I’m not even kidding about the hug part. Maybe it’s because I know for sure that this bread is made with healthy ingredients. Or perhaps it’s because I watched test batch after test batch disappears as soon as I sliced it. It’s possibly because the house smells fantastic while it bakes. But one thing I know for sure is this; you’re going to want to repeat this recipe, so Pin it for safe keeping.
Best Ever Oatmeal Chia Banana Bread
- 55Cook Time:
- Yield: 10 Servings
Healthy, stealthy, guilt-free, Best Ever Oatmeal Chia Banana Bread is date-sweetened, plant-based, dairy-free, vegan, oil-free and gluten-free, without lacking in one crumb of flavor or decadence! It’s super moist, flavorful and jam-packed with ALL of the good stuff. Make some for home and take a loaf to work to share.
- two flax eggs - 2 tbsp of ground flaxseed or flaxseed meal mixed with 6 tbsp water
- 2 cups of oat flour - make your own using about 2 1/2 cups of oats milled in a food processor or blender
- 1/2 cup of nuts or seeds, very finely chopped - I used walnuts - or add in 1/2 cup of old-fashioned oats for nut-free
- 1 tsp of cinnamon
- 1 tsp of baking powder
- 1/2 tsp of baking soda - I use this brand because it is gluten-free
- 1/2 tsp of pink Himalayan sea salt or another salt - We like this brand in bulk to save money!
- 1 tbsp of chia seeds - plus more for topping
- three medium-size ripe and spotty bananas, mashed - that's about 1-1/2 cups or so
- 1 cup pitted Medjool dates, packed - that's about 8 dates
- 1/2 cup of unsweetened plant-based milk
- 2 tsp of pure vanilla extract
- 1 tsp of raw apple cider vinegar
- Preheat the oven to 350°F and line a 9×5 inch bread pan with parchment paper. If you don't have parchment paper, you can opt to grease the pan with a light coating of oil.
- Before you get too far into the recipe, take a moment to mix the flaxseed meal, or ground flax, with the water. Set it aside to allow it to thicken. It should be ready to go in about 10 to 15 minutes or sooner. By the way, if you are new to dairy-free baking, don't sweat the flax egg replacer process. It thickens up easily. Just combine the flax and water together and let the mixture sit a few minutes.
- Now, in a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, salt, nuts, if using, or old-fashioned oats. Mix these dry ingredients well to combine and set aside.
- In a food processor, add the dates, almond milk, vanilla extract, and apple cider vinegar. Process the date mixture until it's smooth, like a paste or sauce.
- Next, in a medium-size bowl, mash the banana with a spoon or fork and then stir in the chia seeds and flax egg mixture until well combined. Add the blended dates to the banana, flax, and chia mixture and stir. After that's mixed, add the wet mixture to the dry ingredients mixing just until combined.
- Pour the batter into the prepared bread pan lined with parchment and top with a sprinkling of the optional additional chia seeds. (I use about one teaspoon on top - I like how it looks and tastes.)
- Place the batter filled pan into the oven and bake for 50-60 minutes, or until a toothpick or fork comes out fairly clean. Remove the gorgeous bread from the oven to cool. And be sure to cool completely before cutting to achieve pretty, uniform looking slices.
- If you ever happen to have bananas on hand ripening sooner than you can eat them, peel them and store them in a closed container in the freezer.
- Best Ever Oatmeal Chia Banana Bread can be stored in the refrigerator for up to about a week or frozen for months at a time.
- If you would like to bake these as muffins rather than a loaf one reader did so by doubling the almond milk so they would be sure to stay moist. This recipe makes about two dozen muffins. Add a few chopped nuts to the top of each muffin along with a sprinkling of the extra chia before baking. I recommend these parchment baking cup liners to reduce sticking.
- Ingredients and supplies that are posted in orange can be clicked and purchased for your convenience. There is no fee added to the price of the item you are buying though each item purchase does help support our free use, website.
- To save money on the Medjool dates used so often in plant-based vegan cooking, I usually purchase this brand in a five-pound quantity. Since I use dates as the sweetener in almost everything I make, it just makes sense to buy in bulk... it's like getting two pounds of organic Medjool dates for free! Once I reorganize my pantry to make room I will likely jump up to purchasing fifteen pounds of organic Medjool dates at a time to save even more money... it will be like getting five whole pounds for free! Since I know they will get used and will not go to waste, that's too good of a deal to pass.
- Total Fat 5.3 g 8 %
- Saturated Fat 0.6 g 3 %
- Cholesterol 0 mg 0 %
- Sodium 232.8 mg 10 %
- Carbohydrates 30.8 g 10 %
- Fiber 4.6 g 19 %
- Sugar 8.7 g ---
- Protein 4.9 g 10 %
- Vitamin A 1 %
- Vitamin C 5 %
- Iron 10 %
- Calcium 9 %