Cookie Dough Granola Butter Banana Bread (vegan, gluten-free)
This cookie dough granola butter banana bread is so moist, flavorful, and tastes amazing. It's like cookie dough and banana bread had a baby.
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Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 super ripe bananas
- 1/4 cup coconut oil, melted
- 1/2 cup cookie dough granola butter (or any granola butter, you could also use almond or cashew butter but you will need to add about 3-4 Tbsp more sugar)
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp vanilla extract
- 2 cups oat flour (I put 2 cups of rolled oats into my blender and blended it into a fine flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/3 cup mini chocolate chips, plus more on top
Instructions
- Preheat oven to 350°F and line an 8×4 inch loaf pan with parchment paper. Set aside.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the oat flour, baking powder, baking soda, cinnamon, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the ripe bananas. Mash until smooth. Add the coconut oil, granola butter, coconut sugar, and vanilla extract. Whisk until well combined.
- Add the dry to the wet. Use a spatula to mix until just combined. Don’t overmix. Fold in the chocolate chips.
- Pour batter into the prepared pan. Sprinkle extra chocolate chips on top. Bake for 45-50 minutes. It is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for 10-15 minutes. Then carefully lift the bread out and place onto a wire rack to cool completely. Slice and enjoy! Store leftovers in an airtight container on the counter for 3 days. It tastes even better the next day!
Servings: 10