Oatly Vegan Banana Bread

Serve this moist banana bread with small pots of orange marmalade, strawberry and blueberry jam, and whipped vegan cream cheese for an extra tangy burst of flavor.

Ingredients

• 2 Tbs. organic golden flaxseed meal
• 2/3 cup plus 6 Tbs. Oatly Barista Oatmilk
• 6-3/4 oz. (1-1/2 cups) all-purpose flour
• 3/4 cup (about 6 oz.) organic cane or granulated sugar
• 1 tsp. fine sea salt
• 1/4 cup sunflower or other neutral oil
• 1 Tbs. fresh lemon juice
• 1-1/2 tsp. pure vanilla extract
• 1-1/4 cups mashed ripe bananas (from about 3 medium)
• 1 tsp. baking soda
• Nonstick cooking spray

Preparation

• Position a rack in the center of the oven, and heat the oven to 350°F.
• In a small bowl, combine the flaxseed meal and 6 Tbs. of the Oatly Barista Oatmilk. Let sit until thickened, whisking occasionally, 15 to 20 minutes.
• Meanwhile, in a medium bowl, whisk the flour, sugar, and salt. Set aside. In a separate medium bowl, whisk the remaining 2/3 cup of the Oatly Barista Oatmilk, the oil, lemon juice, and vanilla. Add the mashed bananas and the flaxseed meal mixture, and stir until well combined.
• Fold the wet mixture into to the dry mixture with a silicone spatula until well combined. Let the mixture sit in the bowl for 15 minutes. Sprinkle the baking soda on top of the mixture, and fold together with a silicone spatula until well combined.
• Line an 8-1/2 by 4-1/2 by 2-1/4 metal loaf pan with parchment paper, allowing the parchment to hang over the long sides of the pan by about 3 inches on both sides. Generously spray the parchment with the cooking spray. Scrape the batter into the prepared pan. Transfer to a rimmed baking sheet, and bake until the cake is golden and a cake tester inserted into the bread comes out clean, 65 to 70 minutes.
• Transfer the pan to a rack, and let cool completely before removing from the pan by the parchment handles.