½cupquick cooking steel cut oats or rolled oatsgluten free if preferred
1.5cupswhole wheat flouror oat flour for gluten free, both ways work great!
For Topping (Optional)
¼cupsemi sweet chocolate chipsdairy free
Preheat oven to 350 degrees F and line a 5"x 9" loaf pan with parchment paper.
In a large bowl, mash the bananas and combine all the wet ingredients. Mix well.
To the same bowl, add the dry ingredients and mix until just combined, without over mixing. (A few lumps are a-ok!)
Pour the mixture into your loaf pan and gently smooth the top with a silicone spatula. Then sprinkle the chocolate chips on top (if using) and very gently press them down.
Bake for 45-55 minutes until lightly golden and a toothpick inserted in the center comes out clean. Then remove from the oven and let cool for 10 minutes before removing the loaf from the pan, using the parchment paper to help lift it out. Continue cooling on cooling rack for at least 20-30 minutes before slicing.
After pouring the batter into the loaf pan, tap it down gently, a few times on a flat surface to fill any gaps in the bread.Cooking time will vary according to your loaf pan size, so always check "doneness" by inserting a toothpick in the center to see if it comes out clean.Make sure to let your banana bread rest for at least 30 minutes to make slicing easier. The resting time allows your bread to completely set.If you can't find dairy free chocolate chips, you may use chocolate chunks, or grab any vegan chocolate bar and bread it up yourself into chunks.For gluten free, use certified gluten free oat flour and if you don't have any on hand, you may grind up gluten free oats in a blender or food processor until a flour like consistency is reached.To make it soy free, use almond, cashew milk or your choice.If you're not a chocolate lover, skip the chocolate chips. Or top the loaf with banana slices, walnuts or pecans.Store leftovers at room temperature for up to 3 days, tightly wrapped. In the refrigerator for up to 1 week or freeze for up to 3 months.