Ooey Gooey Banana Bread
Introduction: Ooey Gooey Banana Bread
10 simple ingredients to ooey gooey banana bread!
From a loaf, to a muffin tray, this delicious recipe is able to be moulded and formed to whatever your heart desires. Without using the most controversial word on the internet, moist, this ooey gooey banana bread has the ability to peak the interest of anyone with a love for baking.
My plan to make the most perfect ooey gooey banana bread was to create:
* A simple and quick recipe that takes just over thirty minutes to make.
* A perfect consistency that leaves a soft bite, but still has that thick density.
* A vegan and gluten free recipe, that can be served to absolutely anyone based on their specific needs of their diet, including food restrictions
With just the right amount of natural sweeteners and all natural ingredients, this ooey gooey banana bread is a healthy alternative for sweet tooth lovers, and can be topped with any ingredient you wish. 2
My favourite is to add brown sugar for added sweetness.
Step 1: Ingredients Needed
Ingredients:
Wet Ingredients
* 3 Ripe Mashed Bananas (the more ripe, the better!)
* 3/4 cup Maple Syrup (can sub for a sugar free/no calorie maple syrup)
* 1/2 cup Melted Coconut Oil (may use vegan butter for my vegan friends)
* 1 teaspoon Vanilla
Dry Ingredients
* 1 cup Gluten Free Flour
* 1 cup Gluten Free Rolled Oats
* 1 teaspoon Baking Powder
* 1 teaspoon Baking Soda
* 1 tablespoon Cinnamon
* 1/2 Teaspoon Salt
* Chocolate chips of choice (I use dark chocolate, dairy free and gluten free)
(Note: you are more than able to sub out the Gluten Free Flour or the Gluten Free Rolled Oats for Regular Flour or Oats for a non-gluten free recipe!)
Step 2: Tools and Measurements
Tools and Measurements needed to make this recipe:
* 1/2 cup
* 3/4 cup
* 1 cup
* 1 teaspoon
* 1 tablespoon
* Bowl to mix wet ingredients
* Bowl to mix dry ingredients
* Paper towel
* Microwave to melt the coconut oil
* Banana bread pan
* Parchment paper (if opted out of greasing the pan)
You are able to use or incorporate any tools found within your kitchen, as long as they get the job done, with a little love and a lot of mixing, I guarantee this recipe will be one of your ooey gooey favourites.
The next two steps (3&4) we will go over how to mix the wet and dry ingredients, but to note, make sure to mix them separately before combining them!
Step 3: Mixing the Wet Ingredients
Wet ingredients:
Mix together in wet ingredient bowl:
* Mash together three very ripe bananas until fully soft
* Add in 3/4 cup of maple syrup of choice
* Add 1/2 cup of melted coconut oil
* Add 1 teaspoon of vanilla extract
Blend all together until fully mixed.
Step 4: Blending the Dry Ingredients
Dry Ingredients
Mix together in the dry ingredient bowl:
* Add 1 cup of Gluten Free flour
* Add 1 cup of Gluten Free oats
* Add 1 teaspoon of Baking Powder
* Add 1 teaspoon of Baking Soda
* Add 1 tablespoon of Cinnamon
* Add 1/2 teaspoon of Salt
Blend all together until fully mixed.
Step 5: Forming the Wet and Dry Ingredients
Remember, the one rule of baking is to always mix both wet and dry ingredients separately very well, before placing them in the same bowl.
Now start mixing! Another key aspect of baking I try to remember is that generally speaking you should always add the dry ingredients into the bowl of wet ingredients. It makes it easier to avoid clumps and every ingredient sticking to your bowl!
Whether you want to play this out acoustically by mixing it by hand or electric by using a hand blender, either will get the job done and create this ooey gooey mixture.
From there, start coating your baking dish with vegan butter, or more coconut oil. You are also open to using a baking sheet, to avoid the ingredients sticking to the pan once cooked.
Pour the mixture of the dry and wet ingredients into your coated banana bread pan, and top with more chocolate chips (if you'd like more sweetness like myself!)
Don't be afraid to get messy!
Step 6: Baking Instructions + Time
Once all ingredients are added to the coated banana bread pan, bake the mixture for 35 to 40 minutes, at 350°. 305