Winter is in full swing and what better way to warm up than banana bread? I used this non dairy eggnog for some added holiday flavour but you can use any non dairy milk you have! Its made with oat flour making it perfect for a healthy breakfast, too.
Also great made as muffins! Just divide the batter between 5-6 muffin cups and then bake at 350 F for 18-20 minutes.
Mash bananas until pureed. Add in almond butter, non dairy milk, maple syrup, vanilla and apple cider vinegar and whisk until combined. Add in oat flour, oats, potato starch, baking powder, baking soda, cinnamon and salt and mix. Fold in chocolate chips.
Add to greased or lined 7 x 3.5 inch loaf pan and bake at 350 for 35-40 minutes or until cooked through.
I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.