I had a suspicion that almond oat milk would make a mean banana bread, so I put my theory to the test, using a recipe from the queen herself, Martha Stewart. I left out any actual nuts, but this is a solid dairy-free recipe that would be just as good with some chopped walnuts, pecans, and/or coconut flakes. The result was dense (but not overly) and perfectly moist. Bottom line: for all those looking for the best nut milk to bake with, I think we’ve found it in almond oat milk. We’ll keep experimenting, and in the meantime, feel free to send any ideas our way! -Bess
1/2 c. coconut oil, melted
2 tbsp ground flaxseed
1 tsp baking soda
1/3 c. Treehouse Almond Oat Milk
1 tsp vanilla extract
2 c. all-purpose flour
2/3 c. sugar
1/4 tsp salt
3 mashed over-ripe bananas
1. Preheat oven to 350 degrees. Brush a little melted coconut oil on the pan
2. Put flaxseed in 1/3 c. water and let it thicken for about 5 minutes.
3. In a large mixing bowl, whish together flour, sugar, baking soda, and salt. Stir in coconut oil, almond oat milk, flaxseed mixture, bananas, and vanilla
4. Bake for 50-65 minutes, or until a toothpick comes out clean. Let cool in pan for 2 minutes.