Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
View Recipes
Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
View Recipes

Blog Image

Banana Walnut Mini-Loaves

By Chef Sara

These petite loaves are moist and flavorful from mashed bananas and gluten-free oat flour, which can be easily (and inexpensively) made at home by blending old fashioned oats in your blender until they resemble a fine flour. The cooled loaves slice beautifully and make a great accompaniment to your favorite cup of coffee or tea, a delicious breakfast (try spreading slices with your favorite nut butter), and a thoughtful gift for friends or family. For a sweet variation and a nut-free option, substitute mini vegan chocolate chips for the walnuts. 

Ingredients

 3 cups oat flour, either store-bought or homemade (see description above for an easy how-to)
 2 ¼ tsp baking powder
 ¾ tsp baking soda
 ½ tsp cinnamon
 ½ tsp salt
 4 very ripe bananas, peeled
 ¾ cup brown sugar
 1 ½ tsp vanilla extract
 ¼ cup melted coconut oil or mild-flavored olive oil
 1 cup chopped walnuts (or substitute vegan chocolate chips - mini chips work wonderfully!)
Sugared Oat Topping
 3 tbsp old fashioned rolled oats
 3 tbsp turbinado (coarse) sugar

Directions

Preheat the oven to 350ºF. Lightly oil three mini loaf pans. In a medium bowl, combine the oat flour, baking powder, baking soda, cinnamon, and salt, and whisk together to combine. In a larger bowl, mash the bananas with a fork or potato masher, then whisk in the sugar, vanilla extract, and oil until well-combined. Stir in the oat flour mixture and mix well. Fold in the walnuts.

Divide the batter evenly between the mini loaf pans. Mix together the rolled oats and turbinado sugar for the Sugared Oat Topping, and sprinkle evenly over the loaves, pressing gently into the batter to help the oats stick. Place the loaves on a baking sheet, transfer to the oven, and bake for 25 to 30 minutes, until loaves feel firm when touched. Let cool on a cooling rack for 10 minutes before gently removing from pans. Allow to cool completely before slicing and eating.

Store any leftover slices in an airtight container at room temperature for up to 5 days.

Banana Walnut Mini-Loaves

Banana Walnut Mini-Loaves

DifficultyModerateCook Time30 mins
YIELDS
Makes 3 mini loaves

INGREDIENTS

 3 cups oat flour, either store-bought or homemade (see description above for an easy how-to)
 2 ¼ tsp baking powder
 ¾ tsp baking soda
 ½ tsp cinnamon
 ½ tsp salt
 4 very ripe bananas, peeled
 ¾ cup brown sugar
 1 ½ tsp vanilla extract
 ¼ cup melted coconut oil or mild-flavored olive oil
 1 cup chopped walnuts (or substitute vegan chocolate chips - mini chips work wonderfully!)
Sugared Oat Topping
 3 tbsp old fashioned rolled oats
 3 tbsp turbinado (coarse) sugar

DIRECTIONS

Preheat the oven to 350ºF. Lightly oil three mini loaf pans. In a medium bowl, combine the oat flour, baking powder, baking soda, cinnamon, and salt, and whisk together to combine. In a larger bowl, mash the bananas with a fork or potato masher, then whisk in the sugar, vanilla extract, and oil until well-combined. Stir in the oat flour mixture and mix well. Fold in the walnuts.

Divide the batter evenly between the mini loaf pans. Mix together the rolled oats and turbinado sugar for the Sugared Oat Topping, and sprinkle evenly over the loaves, pressing gently into the batter to help the oats stick. Place the loaves on a baking sheet, transfer to the oven, and bake for 25 to 30 minutes, until loaves feel firm when touched. Let cool on a cooling rack for 10 minutes before gently removing from pans. Allow to cool completely before slicing and eating.

Store any leftover slices in an airtight container at room temperature for up to 5 days.

ShareTweetSaveBigOven

Leave a comment

Your email address will not be published. Required fields are marked *