Can I add zucchini to this healthy banana bread?

Zucchini tends to add quite a bit of moisture to any banana bread or quick bread recipe. If you are going to add shredded zucchini (something we have not tested ourselves!), we'd recommend squeezing out as much of the excess moisture as possible before folding it in to the batter. Additionally, reduce the non-dairy milk to 1/4 cup to compensate for the added moisture content.

Do I need to soak the dates first?

If your medjool dates are fresh and easy to squeeze between your fingers, no soaking will be required. If you dates are very dry (or have previously been refrigerated), soaking would be ideal. Simply place the pitted dates in a large heat-proof bowl and pour boiling hot water over top. Let the dates set aside to soak and soften for about 15 minutes, then drain and pat dry.

What can I replace the Medjool dates with?

Medjool dates are, unfortunately, a key ingredient in this healthy banana bread. I have tested this recipe using coconut sugar, and it did not turn out. The banana bread was too dense, and the loaf was very flat. For this reason, we do not recommend replacing the Medjool dates with sweeteners such as coconut sugar, date sugar, pure maple syrup, or agave. If you are looking for a banana bread recipe that works with coconut sugar, I highly recommend this Vegan Banana Bread recipe !

Can I replace the oat flour with white flour?

We have only tested this banana bread using finely milled oat flour and, unfortunately, cannot recommend a swap that will work well. If you only have classic all-purpose flour or whole wheat flour on hand, such as whole wheat pastry flour, white whole wheat flour, or regular whole wheat flour, try our Traditional Banana Bread Recipe !

My banana nut bread is browning too quickly. How do I fix it?

Depending on your climate and/or oven, the bread can begin to brown too quickly on the top. If you find this to be the case, lightly vent the bread with a piece of aluminum foil. This will help shield the top of the bread from burning and keep it as moist as possible.

Healthy Banana Bread with Oats and Medjool Dates

Name: Healthy Banana Bread with Oats and Medjool Dates Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Vegan
Ingredients: 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)*; 2 cups gluten-free oat flour; 1/2 cup crushed nuts (optional); 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/2 teaspoon baking soda; ½ teaspoon salt; 3 large ripe & spotty bananas, mashed (about 1 1/2 cups); + 1 banana to top, sliced it in half lengthwise (optional); 1 cup pitted Medjool dates, packed; ½ cup unsweetened non-dairy milk; 1 1/2-2 teaspoons pure vanilla extract (I used 2); 1 teaspoon apple cider vinegar

Description

This Healthy Banana Bread is sweetened with medjool dates and ripe bananas (no added sugar!), and made without oil, flour, or cholesterol. It’s the best lightened up banana bread that’s still perfectly sweet, fluffy, and melt-in-your-mouth moist! All you need is 10 simple ingredients and 1 hour to bake.

Ingredients

2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)*
2 cups gluten-free oat flour
1/2 cup crushed nuts (optional)
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
½ teaspoon salt
3 large ripe & spotty bananas, mashed (about 1 1/2 cups)
+ 1 banana to top, sliced it in half lengthwise (optional)
1 cup pitted Medjool dates, packed
½ cup unsweetened non-dairy milk
1 1/2–2 teaspoons pure vanilla extract (I used 2)
1 teaspoon apple cider vinegar

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Instructions

Preheat oven to 350°F and line a 9×5″ bread pan with parchment paper or lightly coat it with oil. Mix the flaxseed meal with the water and stir well. Set aside to thicken, about 15 minutes.
In a large bowl, add the oat flour, baking soda, baking powder, salt, cinnamon, and nuts if using. Mix well until uniform and set aside.
In a food processor, add the dates, almond milk, vanilla extract, and apple cider vinegar. Process until smooth, and then mix in the mashed banana and flax egg with a spoon until combined. Add the date and banana mixture to the dry mixture and stir until a batter forms.
Pour the batter into the prepared loaf pan and if desired top with the optional banana, cut side facing up (refer to photos in post).
Place into the oven and bake for 50-60 minutes, or until a toothpick runs clean. Remove from the oven and cool completely before cutting.*

Notes

Chia seeds work well in place of flaxseed meal — use 2 tablespoons in its place.
We recommend cutting the bread with a serrated knife or a very sharp knife — we use this one.
Nutrition facts do not take into account the addition of nuts.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Bread
Cuisine: Vegan