*You can sub almond butter with any nut or seed butter of your choice. For a subtle flavor I would recommend cashew butter or sunflower seed butter as a substitute. For a fun twist, you could use peanut butter here for peanut butter banana bread! (I was out of all my nut butters so I made this bread with a mixture of tahini and sunflower seed butter once and it turned out great!)
**I make my own oat flour by blending the amount of oats the recipe calls for in my blender for 2-3 minutes until it’s a fine flour.
***I think walnuts, sliced banana, or chocolate chips would be GREAT as a topping for this banana bread! (For chocolate chips-I use Lily’s Sweets Chocolate Chips for almost all my recipes (I like that they’re refined-sugar free) but I actually find quite a few options for dairy free chocolate that aren’t marketed as “vegan,” like the Semisweet chips by the “O Organics” brand at Vons/Safeway grocery stores, the Semisweet Trader Joe’s brand chips (but NOT the chunks), and the Sprouts brand Semisweet chips. Many other commonly found grocery store brands are vegan too…just check the labels! 🙂
If you want to make MUFFINS with this batter, PLEASE give it a try (SO tasty). I suggest spraying muffin tins with cooking spray instead of using liners (The batter does not have any oil in it, therefore it will stick quite a lot to liners). Pour about 1/2 cup into each tin and bake for 29-33 minutes at 350.
The nutrition facts below are for 1 of 10 slices made with almond butter and without accounting for additional toppings.