This Chocolate Banana Nice Cream is a healthy and vegan version of ice cream only that only requires two simple ingredients, and is unbelievably delicious.

If you are not familiar with Nice Cream, it is a wonderful version of ice cream that is sugar-free, dairy-free, and healthy! This Chocolate Banana Nice Cream is made from frozen bananas and cocoa powder. I promise that you will be blown away by how creamy, flavorful, and decadent this vegan frozen dessert is.

This frozen treat is naturally sweetened from the natural sugars in bananas. Bananas are a healthy and delicious sweetener that have tons of health benefits! Cocoa powder is another key ingredient that is also packed with nutritional value. These two simple ingredients make this recipe the perfect healthy snack or dessert.

Tips for making perfect Nice Cream

Making Nice Cream is extremely easy and versatile, but I have a few helpful tips to get you started:

Make sure you thinly slice your bananas before placing them in the freezer. Thinner slices will make it easier for your food processor to blend them into creamy nice cream! Overripe bananas work best for this recipe to ensure that your nice cream is extra sweet.

Once your bananas have been frozen, it can be helpful to allow them to thaw on the counter for a few minutes before blending them. This will be useful if your food processor or blender is having trouble blending your bananas. Another option to help your bananas blend easier is to add 2-3 tablespoons of dairy-free milk to your mixture.

This recipe is extremely versatile! Feel free to add in chocolate chips, peanut butter, or shredded coconut!

If you love this recipe be sure to check out my Healthy Chocolate Milkshake recipe and this Peanut Butter Banana Swirl Nice cream.

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Chocolate Banana Nice Cream

Course Dessert, Snack

Prep Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 2 people

Ingredients

• 2 bananas thinly sliced
• 2 tablespoons of cocoa powder

Optional toppings/Add-ins:

• chocolate chips
• peanut butter

Instructions

• Thinly slice your bananas, place in a ziplock bag and place in the freezer until completely frozen (about 3-4 hours).
• Remove bananas from freezer and allow 3-5 minutes to thaw very slightly (this will make it easier to blend). Place in food processor or high powered blender along with cocoa powder. Blend until smooth and creamy (if it is not blending try adding 1-2 tablespoons of dairy free milk).
• Serve immediately along with optional toppings like chocolate chips, peanut butter, coconut whipped cream or anything else you enjoy!

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My idea for this recipe was inspired by my recipe for these Healthy Banana Oat Cookies. I wanted to utilize a similar ingredient list and create moist, flavorful, and healthy muffins, and I am so excited to share this recipe with all of you.

These Healthy Banana Chocolate Chip Muffins make a wonderful morning or midday snack, and you would never guess that they are made with vegan and nutritious ingredients. Just look at these photos of how happy these muffins make my beautiful roommate! Who is my favorite taste tester, and also happens to have her own vegan blog (Hangin’ with Hales) that is a great resource for information about veganism, health, and loving yourself!

And I promise that when you try these amazing Healthy Muffins you will be just as excited as she is! Because how could you not be excited about a decadent muffin that is made with good-for-you ingredients!?

Key Ingredients

Let’s go over the key ingredients in this recipe.

Oat Flour is the base for these muffins. If you have never heard of oat flour before, it is a wonderful gluten-free flour alternative that is perfect for healthy baking. You can make your own oat flour by processing two cups of whole oats in your blender or food processor until you have reached flour consistency.

This recipe calls for three overripe Bananas. Bananas give these muffins their flavor, are a natural source of sweetness, and work as a vegan egg-replacement.

These muffins call for three to four tablespoons of Maple Syrup depending on desired sweetness. I usually only add three tablespoons because the natural sugar from the bananas also adds sweetness. Although, if you prefer a sweeter muffin I would add in four.

Natural Peanut Butter is another key ingredient in this recipe. It works as a healthy fat source to keep these muffins moist. It is important to note that the peanut butter in this recipe is natural. Natural peanut butter has a much different consistency than other brands of peanut butter that contain added sugar and oil. I like to use Natural Chunky Peanut Butter because I like the texture that it gives these muffins. You may substitute other kinds of natural nut or seed butter if you prefer, but it may alter the taste.

Of course, these muffins have the addition of Chocolate Chips! Banana and chocolate is one of my favorite flavor combinations. Chocolate helps add the perfect amount of decadence to these wholesome muffins, but peanut butter chips would also work well here!

If you’re looking for more ways to use your overripe bananas? Check out these banana recipes Banana Blueberry Muffins, the Best Vegan Banana Bread, Healthy Banana Oat Cookies, Vegan Chocolate Banana Bread, Peanut Butter Swirl Banana Nice Cream, Chocolate Banana Milkshake, and these Blueberry Banana Baked Donuts.

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Healthy Banana Chocolate Chip Muffins

Course Breakfast, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9

Ingredients

• 2 cups oat flour (made by processing whole oats in a blender until flour consistency is reached)
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3-4 tablespoons maple syrup depending on desired sweetness
• 1/4 cup almond milk or dairy-free milk
• 3 overripe mashed bananas
• 1/2 teaspoon vanilla extract
• 1/4 cup natural peanut butter smooth or chunky
• 1/3 cup mini chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line/grease a muffin tray for 9 muffins.
• Combine the first four dry ingredients in a medium bowl and whisk together until evenly combined.
• Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly combined. Stir in chocolate chips.
• Evenly distribute batter into the prepared muffin tray, filling each muffin cup almost to the top. Bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.
• Let cool for 10-15 minutes before removing from the tray and cooling on wire rack. Enjoy!

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I know it is the middle of summer, but I love pumpkin all year round. I especially love pumpkin when it is paired with chocolate because chocolate makes everything better!

These Almond Flour Pumpkin Cookies are so good that I have been making them almost every day! There is something so nostalgic about biting into a soft pumpkin cookie that is filled with melted chocolate chips and warm cinnamon flavor. This recipe could not be any easier to make, and utilizes healthier ingredients that you can feel good about splurging on!

why this recipe works

This recipe utilizes a combination of almond flour and oat flour to create a soft, chewy, and naturally gluten-free cookie. Almond flour has a high-fat content. This works wonders in healthy baking to create rich and moist treats like this Vegan Chocolate Banana Bread.

Canned pumpkin not only gives these cookies their delicious flavor but also works as an egg replacement in vegan baking. Pumpkin ensures these cookies are perfectly soft and flavorful.

These cookies get their sweetness from the combination of maple syrup and chocolate chips. After a lot of recipe testing, I found that 1/4 of a cup of maple syrup adds the perfect amount of sweetness.

Pumpkin pie spice and cinnamon work together to ensure that these little gems are filled with warm and comforting flavors in every bite. If you do not have pumpkin pie spice on hand, you can make your own by combining 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 a teaspoon of ground ginger, and 1/8 a teaspoon of ground cloves.

Looking for more pumpkin recipes? Try out this Amazing Vegan Pumpkin Bread and these Pumpkin Oatmeal Cookies.

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Pumpkin Almond Flour Cookies

Course Dessert

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Ingredients

• 1 cup almond flour
• 1/2 cup oat flour made by processing oats in a blender until flour consistency is reached
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon cinnamon
• 1/2 cup canned pumpkin
• 2 tablespoons melted coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/3 cup of chocolate chips plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Combine the first 7 dry ingredients in a medium bowl and stir until evenly combined. Add the rest of the ingredients (aside from the chocolate chips) and stir until evenly incorporated. Stir in chocolate chips.
• Measure out cookie dough with a tablespoon and evenly place on a baking sheet (these cookies spread a little but not too much). Bake for 8-10 minutes until the bottoms are a light golden brown. Allow cookies 5 minutes to cool on the tray before transferring to wire rack. Enjoy!

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Breakfast is one of my favorite meals, but I usually only have limited time in the morning and need a recipe that is quick and easy. This Baked Oatmeal is the perfect delicious breakfast option when you don’t have a lot of time in the morning. Plus, it is so delicious and filled with healthy and filling ingredients.

Recipe Notes

If you have never tried baked oatmeal before, let me introduce you to this elevated version of regular oatmeal. Baked oatmeal is served warm, has a soft and delicate texture, and is filled with cinnamon and berries. In addition, it only requires 10-12 minutes in the oven and very little prep time, which makes it perfect for a busy morning schedule.

The main ingredients in this recipe include: oats, oat flour, mashed banana, dairy-free milk, maple syrup, and berries of your choice (fresh or frozen)! After a lot of recipe testing, I believe that I have found the perfect combination of ingredients to create a naturally sweetened, healthy, and delicious breakfast. I love using strawberries and blueberries in this recipe, but any berries will work here!

Serving Baked Oatmeal

I like to serve this baked oatmeal fresh from the oven after allowing it to cool for about 5 minutes beforehand, as it is best served warm. It pairs wonderfully with additional fresh fruit, coconut milk yogurt or a drizzle of maple syrup for extra sweetness.

This recipe is extremely versatile and adaptable, so feel free to add any kind of fruit or additional toppings that you enjoy! If you’re looking for more vegan breakfast options, be sure to check out my other breakfast recipes here.

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Berry Baked Oatmeal

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Ingredients

• 2 ¼ cups of old fashioned oats
• ¼ cups of course oat flour place 1⁄4 cup of whole oats in a blender until flour consistency is reached
• 1 teaspoon of baking soda
• ¼ teaspoon of salt
• ½ teaspoon of cinnamon more to taste
• ¾ teaspoon of vanilla
• ½ cup of mashed banana or one mashed banana
• 1 cup of almond milk or dairy-free milk of choice
• 3-4 tablespoons of maple syrup depending on desired sweetness
• 2 tablespoons of peanut butter or any nut butter or coconut oil
• 2 cups of berries of choice I like to use chopped strawberries and blueberries but any berries including banana slices will work here
• optional: chocolate chips for topping

Instructions

• Preheat oven to 350 degrees and grease an 8×8 inch pan with coconut oil.
• Combine the first five dry ingredients together in a medium bowl and stir until evenly combined. Add the rest of the ingredients and stir until evenly combined.
• Pour batter into prepared pan, top with optional chocolate chips, and bake for 12-15 minutes until the center is just cooked and no longer looks wet.
• Allow to cool for 5-10 minutes before serving. Serve warm.

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I am always looking for an excuse to incorporate chocolate into my breakfast, and this chia seed pudding is the perfect opportunity. This recipe is naturally sweetened with maple syrup and packed with chocolatey flavor, which makes this the perfect feel-good treat that pairs perfectly with fresh berries, oatmeal, or yogurt.

Recipe Notes

This chia seed pudding requires at least 3 to 4 hours to set in the fridge before serving. If you plan on making this chia seed pudding for breakfast, be sure to make this pudding the night before and place it in the fridge overnight.

The recipe calls for almond milk, but you can use your favorite dairy free milk.

Chia seed pudding is extremely versatile and adaptable so you can add any additional flavors or toppings that you like. This recipe pairs wonderfully with smoothies, oatmeal, yogurt, granola, and fruit!

If you love this recipe, try this Vegan Chocolate Banana Milkshake that is totally acceptable to eat for breakfast!

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Chocolate Chia Seed Pudding

Course Breakfast, Snack

Prep Time 5 minutes minutes

Total Time 4 hours hours

Servings 1

Ingredients

• 2 tablespoons of chia seeds
• 1.5 tablespoons cocoa powder
• ½ cup almond milk
• ¼ teaspoon vanilla
• 1-2 tablespoons maple syrup depending on desired sweetness

Optional

• small pinch of salt
• pinch of cinnamon

Instructions

• Combine chia seeds and cocoa powder in a bowl and stir until combined. Add the rest of the ingredients and stir until completely combined and no clumps remain (this may take a minute or two but just keep stirring).
• Place in the fridge to set for 3-4 hours or overnight. Enjoy with coconut milk yogurt, granola, oatmeal, and/or fresh fruit.

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Apple crisps are warm, flavorful, and so much easier to make than apple pie. This feel-good apple crisp is made gluten-free and naturally sweetened with maple syrup. Additionally, this recipe is topped with a crunchy oat topping that is secretly healthy and totally acceptable to eat for breakfast!

Recipe Notes

I like to use a combination of Honeycrisp and Granny Smith apples for this recipe, although you may use whatever apples you like best. I like to largely dice the apples for this recipe (as seen in the photo above). If you prefer to slice or dice your apples smaller, the apples will cook faster so you may want to shorten the baking time.

The apple filling calls for lemon juice and lemon zest to brighten and tie together all of the flavor profiles. This recipe also calls for a teaspoon of cornstarch, which helps thicken the apple filling as it cools. Similarly to apple pie, this crisp also needs time to cool slightly before serving to allow the filling to set.

This oat crumble was inspired by my favorite Granola Recipe, which is healthy and perfectly spiced with cinnamon. The two main ingredients in this crumble are oats and almond flour, which help to create the perfect texture. Almond flour is one of my favorite flour substitutes that is healthy, decadent, and adds another layer of flavor to desserts.

Now you can enjoy this simple, delicious, and healthy apple crisp alongside vanilla yogurt, ice cream or vegan whipped cream.

Happy Baking!

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Healthy Apple Crisp

Course Dessert

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 8 people

Ingredients

• 6 medium-sized apples peeled and largely diced
• 1/2 tablespoon of lemon juice
• ¼ teaspoon of vanilla
• 2-3 tablespoons of sugar white, brown or coconut sugar all work
• 1 teaspoon of cornstarch
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• optional: ½ teaspoon of grated lemon zest

Crumb topping:

• 1/3 cup of oats
• ½ cup of almond flour
• 1 teaspoon of cinnamon
• 1/8 teaspoon of salt
• 2.5 tablespoons of coconut oil melted
• 3-4 tablespoons of maple syrup depending on desired sweetness
• ½ teaspoon of vanilla
• optional: 1/3 cup of pecans

Instructions

• Preheat oven to 350 degrees (you will need a 9×9 baking dish for this recipe, but no need to grease it).
• Make the apple filling: In a large bowl combine your diced apples, lemon juice, and vanilla.
• In a separate small bowl combine your sugar, cornstarch, salt, and cinnamon and stir to combine. Add this mixture to your apples and stir until all of the apples are evenly coated.
• Add the apples to a 9×9 baking dish and bake them in a preheated oven for 10 minutes, and then remove from oven.
• While your apples are prebaking, making the oat crumb topping: Combine oats, almond flour, cinnamon, and salt (and optional pecans) in a medium bowl and stir to combine.
• In a separate small bowl stir together your melted coconut oil, maple syrup, and vanilla. Add this mixture to your dry ingredients and stir until everything is completely coated and evenly combined.
• Evenly spread your crumb topping to the top of your apples and bake for another 40-50 minutes or until the topping is golden brown. Let cool for at least 20-30 minutes before serving for best results. Serve with coconut milk whipped cream or vanilla ice cream.

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I have been making this recipe almost every single day as a midday snack because it is just that good! This vegan chocolate banana milkshake also makes the perfect dessert because it is perfectly decadent, which is why no one would believe you if you told them that it is made with wholesome plant-based ingredients.

Ingredient Breakdown

I love this healthy milkshake because it is so versatile and adaptable! This recipe calls for four simple ingredients: banana (frozen), dairy-free milk (I usually use almond milk), cocoa powder, and ice.

Frozen banana gives this vegan treat a thick and creamy consistency while being dairy-free and naturally sweetened. It is important to make sure that you slice and freeze your banana beforehand, or else the consistency will not be as thick. I have gotten into the habit of keeping a few sliced bananas in my freezer at all times!

After testing this recipe dozens of times, I found that about 1/3 cup plus a few extra tablespoons of dairy-free milk created the perfect consistency. Of course, you can start by adding less if you would like a thicker milkshake, and add more for a thinner milkshake.

2 tablespoons of cocoa powder give this milkshake the perfect chocolatey flavor. If you’re obsessed with chocolate like I am, feel free to add more cocoa powder for a more intense flavor!

This recipe calls for 2 small ice cubes or about 1/4 cup of ice. Ice helps to thicken this milkshake and adds to the volume, but I have also made this recipe without any ice. Leaving out the ice will result in a smaller milkshake, and you will not need as much dairy-free milk, but it will still be just as delicious!

Additionally, you can add any other ingredients that you would like to take this milkshake to the next level. For example, sometimes I like to add peanut butter for extra flavor or a sprinkle of mini chocolate chips!

If you love this recipe, be sure to check out my recipe for Peanut Butter Swirl Banana Nice Cream.

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Vegan Chocolate Banana Milkshake

Course Breakfast, Dessert, Drinks, Snack

Keyword banana, chocolate, healthy, milkshake, smoothie

Prep Time 5 minutes minutes

Servings 1

Ingredients

• 1 large banana FROZEN and sliced
• 1/3 cup plus 3 tablespoons of almond milk or dairy-free milk of choice
• 2-2.5 tablespoon of cocoa powder adding more for a deeper chocolate flavor
• 2 ice cubes about 1/4 cup of ice
• Optional: 1-2 tablespoons of peanut butter

Instructions

• Slice one large banana and place it in the freezer for at least 2-3 hours before you begin.
• Add all ingredients into a blender and blend until completely smooth. If you want a thicker consistency, add more ice. If you want a thinner consistency, add more dairy-free milk. Now enjoy your simple, healthy, and delicious vegan milkshake!

The post Vegan Chocolate Banana Milkshake appeared first on Splurge with Ella.

If you’re the type of person who’d rather eat spoonfuls of cookie dough than eat an actual cookie, then you will LOVE this recipe. There is something so nostalgic and magical about devouring cookie dough by the spoonful, and this recipe gives you the power to indulge completely guilt-free!

I adapted this Edible Cookie Dough recipe from my Flourless Peanut Butter Chickpea Blondie recipe because I constantly found myself devouring half of the blondie batter before the blondies would make it into the oven. This quick and easy recipe makes the perfect healthy treat when you are looking for something to satisfy your sweet tooth. Once you try this Edible Cookie Dough, you will understand why I make this recipe multiple times a week!

Recipe Breakdown

This healthy cookie dough calls for six simple ingredients and only requires two simple steps.

All you have to do is process chickpeas, peanut butter, maple syrup, vanilla, and salt in your food processor until you have a completely smooth texture with no lumps remaining. You may have to stop and redistribute the dough throughout your food processor at times and process for a few minutes, but I promise the end result will be the perfect texture.

Once you have smooth cookie dough, all you have to do is add your desired amount of chocolate chips and stir them in by hand. If you want a sweeter dough or more peanut butter flavor, feel free to add more maple syrup or peanut butter. This recipe is extremely flexible and versatile so feel free to let your creativity run wild!

Now grab your spoon and enjoy amazing cookie dough that is guilt free and completely safe to eat!

If you love this recipe, be sure to check out my recipe for these Healthy Peanut Butter Chocolate Chip Cookies!

Happy baking!

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Healthy Edible Cookie Dough

Course Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Ingredients

• 1 15oz can of chickpeas drained and rinsed
• 1/2 cup of peanut butter
• 1/3 cup of maple syrup you may add more depending on desired sweetness
• 3/4 teaspoon of vanilla
• 1/4 teaspoon of salt
• 1/3-1/2 cup of vegan chocolate chips

Instructions

• Combine all ingredients in food processor and blend until well combined and the dough has reached a thick and creamy consistency.
• Add desired amount of chocolate chips and mix in by hand. Serve and enjoy immediately. Store in fridge.

The post Healthy Edible Cookie Dough appeared first on Splurge with Ella.

If you’re looking for the perfect treat to make for Valentine’s Day, I have just the recipe for you. These chocolate covered strawberries are dipped in a chocolate sauce that is simple, healthy, and unbelievably amazing!

If you’re anything like me, you want (and by want I mean NEED) to eat chocolate every single day. This recipe was born one day when I realized my stash of vegan chocolate chips had been completely depleted, which sent me into a slight panic. I did not want to go buy regular chocolate chips because most chocolate varieties that you purchase at the store are not vegan, and almost all of them contain large amounts of sugar.

I became instantly determined to create healthier chocolate that could be made at home. To make chocolate, you need cocoa, a fat source, and a sweetener, which is why I chose to use cocoa powder, coconut oil, and maple syrup. After testing out different proportions of each ingredient, I finally found the right balance to create a sweet, smooth, and addicting chocolate.

And that is how this simple and guilt-free chocolate sauce became one of my favorite go-to ways to get my chocolate fix.

Healthy Chocolate Sauce Recipe Notes

This recipe calls for 3 simple ingredients: coconut oil, maple syrup, and cocoa powder. All you have to do is mix these magical ingredients together and BOOM! You have an amazing versatile chocolate sauce that is perfect for making chocolate covered strawberries.

It is important that your coconut oil is completely melted and HOT. Using hot coconut oil will help to ensure that your chocolate coating is smooth.

If you usually keep your maple syrup refrigerated, it helps to microwave the coconut oil until it is melted, then add the maple syrup, and microwave again before adding the cocoa powder.

This chocolate sauce recipe is great for making guilt-free chocolate covered strawberries or chocolate covered pretzels; but it also pairs perfectly with Banana Nice Cream (or you can just eat it right off the spoon)!

Looking for more chocolatey treats? Check out these amazing chocolate recipes: Vegan Chocolate Cake, Double Chocolate Muffins, Chocolate Pudding Pie, and Vegan Chocolate Baked Donuts.

Happy baking!

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Healthy Chocolate Covered Strawberries

Course Dessert, Snack

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Ingredients

• 3 tablespoons (hot) melted coconut oil you want the coconut oil to be very hot even if it is already in a liquid state, microwave for at least 10-20 seconds
• 3 tablespoons maple syrup room temperature or warm
• 1/4 cup cocoa powder
• 1 pint strawberries

Instructions

• Combine all ingredients in a small bowl and stir to combine until completely smooth (adding more coconut oil for a thinner coating and more maple syrup for a sweeter coating).
• Dip strawberries into melted chocolate sauce and place on a parchment lined baking sheet. Once you have coated all of your strawberries, place in the fridge to set for 30 minutes to one hour or until chocolate has hardened. Enjoy!

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This healthy and amazing Banana Bread recipe has become one of the most popular recipes that I have shared on my Instagram, and I am so excited to finally be publishing it here.

There’s nothing better than a warm slice of banana bread fresh out of the oven, and this recipe is made with 100% wholesome ingredients that you can feel good about. If you love banana bread I promise you will love this guilt-free recipe, and so will everyone else who tries it.

Why this recipe works

Vegan banana bread recipes often call for egg replacements like flax seeds or other substitutes that you may not have on hand, but this recipe sticks to the basics.

Banana happens to be one of my favorite egg replacements when making vegan desserts, which is why this recipe calls for three whole overripe bananas. Another benefit of incorporating banana into a recipe is that it acts as a natural sweetener. This is why this recipe only calls for 1/3 of a cup of maple syrup.

I decided to use coconut oil as the fat source in this banana bread because using coconut oil in cakes or breads will always ensure that they turn out moist and obtain a tender crumb.

A combination of oat flour and whole wheat flour ensure that this vegan banana bread is healthier than traditional banana bread recipes, and they give this bread an extra special flavor that I love!

Of course, I had to incorporate chocolate chips because…well who doesn’t love chocolate? Chocolate chips also help to give this banana bread another element of sweetness that is just perfect.

Pro tip:

Pro tip: if your bananas are ripe, but not overripe yet, pop them in the oven at 350 degrees until the peels turn completely black. Then remove them from the oven and allow time to cool before slicing off the peel with a knife – now you have perfectly soft and sweet bananas! Magical.

If you love banana, be sure to check out some of my favorite banana forward recipes: Blueberry Banana Muffins, Healthy Banana Oat Cookies, Blueberry Banana Baked Donuts, and my Peanut Butter Swirl Banana Nice Cream. This Banana Bread is easy to make, but even easier to eat. I hope you enjoy it as much as we do! Happy Baking!

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Vegan Banana Bread

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Ingredients

• 1 cup of oat flour made by blending 1 cup of oats in the blender until four consistency
• ¾ cups of whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp of salt
• ½ tsp of cinnamon
• 1 1/3 cups of mashed banana about 3 overripe OR baked bananas
• 1/3 cup of coconut oil melted
• 1/3 cup of maple syrup plus 3-4 more tablespoons depending on desired sweetness
• ¼ cup of almond milk slightly warm so it does not solidify the coconut oil
• 1 tsp of vanilla
• 1/3-1/2 cup of chocolate chips I like to add more to the top – vegan if desired

Instructions

• Preheat oven to 350 and grease bread pan with coconut oil.
• Combine the first 6 dry ingredients together in a medium bowl and whisk until combined.
• Combine the mashed banana, maple syrup, melted coconut oil, almond milk, and vanilla in a small bowl and stir to combine. Add the wet ingredients into the dry and gently fold in to combine.
• Add in desired amount of chocolate chips and fold in to combine.
• Pour batter into prepared bread pan and bake for 40-45 minutes or until a toothpick comes out clean and the top springs back when touched.
• Cool bread before removing from pan and slicing. Enjoy!

The post The Best Vegan Banana Bread appeared first on Splurge with Ella.