Brown Girl Vegan

Category: Dessert

  • Pistachio Tres Leche (Dairy Free)

    Pistachio Tres Leche (Dairy Free)

    Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!

    This vegan Pistachio Tres Leches is a dairy-free twist on the beloved Latin American classic. Soft, airy sponge cake is soaked in a luscious trio of plant-based milks – I’ve used coconut condensed milk, coconut milk and oat milk, creating the perfectly moist bite!

    The cake itself is infused with the rich, nutty flavour of pistachios and is topped with a cloud of whipped coconut cream. To all the dairy free and lactose intolerant peeps out there, this is THE dessert for you.

    For the coconut condensed milk and coconut whipping cream, I used Nature’s Charm for that rich, creamy texture without any dairy – this is a trusted (and maybe only) brand that does a good vegan condensed milk and canned whipping cream. Not sponsored!

    Not only that, this cake is infused with real ground pistachios for a nutty, slightly sweet flavour that pairs well with the creamy base. We top it with more chopped pistachios for added crunch and vibrant colour. The vegan pistachio cream or butter might be a little more challenging to access – I used this brand and it worked really well for the recipe.

    Ingredients You Need

    • dairy free milk – oat or soy milk
    • dry mix – all-purpose flour, baking powder, baking soda, ground pistachios
    • wet mix – ground flaxseeds, granulated sugar, vegan butter, vanilla extract, lemon juice
    • 3 milk mixture
      • pistachio cream / butter
      • coconut condensed milk
      • coconut milk
      • oat or soy milk
    • vegan pistachio whipped cream
      • coconut whipped cream
      • pistachio cream
      • matcha powder (for colour)
      • crushed pistachios
    Print Recipe

    Pistachio Tres Leches (Dairy Free!)

    Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!
    Prep Time30 minutes
    Cook Time40 minutes
    Total Time1 hour 10 minutes
    Course: Dessert
    Cuisine: Latin American
    Keyword: cake, dessert, pistachio
    Servings: 6 or 8

    Ingredients

    Pistachio Tres Leche Cake

    • 2 cups all-purpose flour
    • 1.5 tsp baking powder
    • 1 tsp baking soda
    • 1/3 cup pistachios
    • pinch salt
    • 3/4 cup granulated sugar
    • 1/2 cup vegan butter
    • 3 tbsp ground flaxseeds +9 tbsp water
    • 1.5 tsp vanilla extract
    • 1 tsp lemon juice

    3-Milk Mixture

    • 3 tbsp pistachio cream / butter
    • 1/2 cup coconut condensed milk
    • 1/2 cup coconut milk
    • 1 cup oat milk or soy milk

    Pistachio Whipped Cream

    • 1 can dairy free whipping cream
    • 1 tbsp pistachio cream / butter
    • 1 tsp matcha powder

    Toppings

    • crushed pistachios

    Instructions

    • Preheat your oven to 350°F (175°C). Grease your baking tray.
    • Make your flax egg – mix together ground flaxmeal and water and let sit for 10 minutes.
    • In a large bowl, sift the flour and whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
    • In a separate bowl, mix the sugar and vegan butter (room temperature). Then add flax egg, plant-based milk, lemon juice and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, use a fork or skewer to poke holes all over the top.
    • In a bowl or measuring cup, whisk together the condensed coconut milk, coconut milk, plant-based milk, and pistachio cream. You can also blend it together if easier.
    • Slowly pour the milk mixture over the warm cake, a little at a time, allowing it to soak in.
    • Cover the cake and refrigerate for at least 2 hours or overnight to let the flavors develop and absorb fully.
    • When ready to serve, whip the chilled coconut whipping cream with pistachio cream. Sift in some matcha towards the end into the fluffy cream.
    • Spread the whipped cream on top of the chilled cake. Garnish with chopped pistachios. Slice and serve cold!
  • Viral TikTok Cookie Croissant (Crookie)

    Viral TikTok Cookie Croissant (Crookie)

    These viral cookie croissants are stuffed with a vegan and gluten free chocolate chip cookie dough and are an easy pastry you can make at home!

    This Tiktok Viral Cookie Croissant comes from Maison Louvard boulangerie, a bakery from Paris – but you don’t have to go all the way there. It’s a quick and easy recipe that can be prepared in less than 30 minutes. The only catch? Find a plain vegan croissant to cut some corners!

    I rarely bake but this pastry has been all over my feed! And I absolutely needed to try it. This Cookie Croissant is basically a simple croissant stuffed with chocolate cookie dough – vegan chocolate chip cookie dough is pretty difficult to find so I decided to make my own easy vegan with just a few healthy plant based ingredients!

    These croissant cookies are so very rich and indulgent but it’s totally worth a try! Especially if you love croissants and cookies – somehow, this combination works well! The best part? The cookie dough is gluten free so this entire pastry can be made vegan and gluten free if you’re able to find a vegan and gluten free croissant!

    What Do I Need?

    • croissants – you’ll only need 3 vegan croissants, I got them from a local restaurant with bakes. These would taste better than packaged croissants but at the end of the day, you can use anything you can get your hands on.
    • cookie dough base – we’re making a gluten free cookie dough with oat and almond flour.
    • baking essentials – vegan butter, brown or white sugar, coconut sugar, baking powder, vanilla extract and a pinch of salt!
    • vegan chocolate chips – measure these with your heart
    Print Recipe

    Viral TikTok Cookie Croissant (Crookie)

    These viral cookie croissants are stuffed with a vegan and gluten free chocolate chip cookie dough and are an easy pastry you can make at home!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Dessert
    Cuisine: Fusion, Parisian
    Keyword: crossiants, desserts, pastry
    Servings: 3

    Ingredients

    • 3 big vegan croissants or 6 small vegan croissants
    • 1/2 cup oat flour
    • 1/2 cup almond flour
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/4 cup coconut sugar
    • 1/3 cup brown or white sugar
    • 1 tsp vanilla extract
    • 1/2 cup vegan butter
    • 1/2 cup vegan chocolate chips
    • 1 tbsp maple syrup

    Instructions

    • Preheat your oven to 180°C and line a baking sheet with parchment paper.
    • Combine vegan butter with brown sugar and coconut sugar. Whisk until smooth.
    • Add vanilla extract and whisk until combined.
    • To another bowl, add oat flour, almond flour, baking powder, salt and mix together.
    • Add the whipped butter to the dry mixture and fold in until fully combined.
    • Add chocolate chips and fold into the mixture.
    • Slice the croissants with a bread knife horizontally with a knife. Add 2 small scoops of cookie dough in between and layer more on top of the croissant.
    • Brush the crossiant with a little maple syrup for extra sweetness and golden crunch.
    • Repeat for the rest of the croissants. Bake in the preheated oven for about 20-25 minutes until cookie on top is cooked and golden brown.
    • Allow the Crookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
    • Serve immediately and watch them disappear!
  • Vegan Biscoff Tiramisu

    Vegan Biscoff Tiramisu

    This easy 30-minute Biscoff Tiramisu is the perfect holiday dessert that tastes sweet, creamy with strong notes of espresso and the addictive flavour of cookie butter.

    Biscoff Tiramisu

    I first came across this on @sepp_eats on Instagram and I thought that was the best idea ever! However, it’s pretty difficult to find vegan mascarpone or vegan cream substitutes here in Asia that actually taste good without the strong smell and taste of coconut oil.

    What base did I use for the cream?

    I took matter into my own hands by doing a quick creamy base using silken tofu and it tasted so good. It’s an affordable option to use for vegan cream, instead of cashews and other nuts.

    This recipe would not work with other types of tofu – only silken tofu is able to give a creamy texture. It’s also a marvellous substitute to mascarpone as both a made in similar processes of curdling soy milk and dairy milk (for the latter).

    Not only that, most lady fingers are made with eggs so as the name suggests, I used Biscoff cookies as the biscuit layer. Safe to say, it did not disappoint.

    The overall taste should be dominated by espresso infused with the flavours of cookie butter. I’ve not added any alcohol to this dish, but it tastes pretty spiked to me. You can also serve this dish in smaller ramekin dessert cups for easy serving. The amounts needed for layer would then differ based on the dimensions you use.

    You can find the full recipe and directions below.

    Print Recipe

    Vegan Biscoff Tiramisu

    This easy 30-minute Biscoff Tiramisu is the perfect holiday dessert that tastes sweet, creamy with strong notes of espresso and the addictive flavour of cookie butter.
    Prep Time30 minutes
    Cook Time4 hours
    Total Time4 hours 30 minutes
    Course: Dessert
    Cuisine: Fusion, Italian
    Keyword: biscoff, dessert, tiramisu
    Servings: 8

    Equipment

    • 1 Blender
    • 1 Baking Dish

    Ingredients

    Vegan Cream 'Mascarpone'

    • 300 g silken tofu
    • 1/2 tbsp lemon juice
    • 1/4 tsp vanilla bean paste
    • 1/2 cup sugar (3/4 cup if you like it sweeter)

    Biscoff Tiramisu

    • 60 biscoff cookies
    • 4 tbsp instant coffee powder
    • 1.5 cup water
    • cocoa powder (to top)

    Instructions

    • Boil water on a pan and add the instant coffee powder. Mix well and let it cool down.
    • Make the vegan sweet cream – add sugar and silken tofu to a blender. Blend until smooth.
    • Add lemon juice and vanilla bean paste and pulse until well combined.
    • Bring our your dishware and pour your espresso in a cup. Dip the biscoff cookie one by one into the espresso quickly and lay in on the dish (make sure you don't dip the cookie in the coffee too long, if not it will break off!)
    • Layer the dish with 2 layers of cookies. Pour half of the vegan cream and spread until smooth.
    • Repeat the process again.
    • Refrigerate for 4 hours. Sift some cocoa powder on top and add crumbled biscoff cookies. Serve immediately!
  • Vegan Matcha Chocolate Chip Pancakes

    Vegan Matcha Chocolate Chip Pancakes

    Matcha and chocolate is an underrated combination – these pancakes give you the perfect boost of energy in the morning.

    If you’re looking for the perfect booster breakfast that is vegan and refined sugar free, nothing beats this chocolate-y caffeinated pancakes. They are also mildly sweet, fluffy and versatile. You can switch up the chocolate sauce for something lighter if you prefer, like maple syrup. You could also add some fresh fruit as toppings, like strawberries and blueberries for a more well-balanced breakfast.

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be fluffy and soft without using any animal products! I’ve been making pancakes this way since I turned vegan and it’s just so good!

    You can also drizzle maple syrup on the fresh pancakes

    Using a good quality matcha powder is also very important to ensure your pancakes tastes mildly earthy and bitter like matcha should. I use the Barista Blend from Naoki Matcha.

    Barista Blend from Naoki Matcha

    You can also use gluten-free oat flour in place of self-raising flour. Other gluten-free options for plant milks include soy, cashew, hazelnut, macadamia and bamnut milks. I usually use Oatly’s Organic Oat Milk as it only contains oats and water – no other additives and preservatives like many other plant milk brands.

    Print Recipe

    Vegan Matcha Chocolate Chip Pancakes

    This underrated combination of flavours give you the perfect boost of energy in the morning.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Fusion
    Keyword: chocolate, matcha, pancakes
    Servings: 4

    Equipment

    • 2 Mixing Bowls
    • 1 Frying Pan

    Ingredients

    • 1 cup self-raising flour (or gluten free oat flour)
    • 1 tsp baking powder
    • 1 tbsp coconut sugar
    • 1 tsp matcha powder (heaping)
    • 1/8 tsp salt
    • 1 cup plant milk
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract

    Toppings

    • Chocolate Chips
    • Matcha Powder

    Instructions

    • Mix wet ingredients – milk, apple cider vinegar, vanilla extract – and let it sit for 5 minutes.
    • Meanwhile, sift flour and combine other dry ingredients like baking powder, sugar, matcha powder and salt.
    • Combine wet ingredients with dry but do not overmix! Overmixing will cause the batter to become dense.
    • You can fold in chocolate chips into the batter or add them as you are frying your pancakes.
    • Heat your frying pan with minimal heat. Pour 1-2 scoops of batter to the frying pan, ensuring the pan is very mildly hot.
    • Add in chocolate chips if you have yet to in the previous step. Once you see bubbles on one side, flip over the pancakes. The pancakes should look smooth in texture.
    • Repeat this for the rest of the pancakes and serve with maple syrup or melted chocolate. Top of with extra matcha powder.

    Notes

    1. You can substitute self-raising flour for gluten-free oat flour or regular oat flour. 
    2. Instead of coconut sugar, you can also use brown sugar or refined sugar. 
    3. The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!
    4. Ensure the chocolate chips you use are vegan. Many chocolate brands contain milk solids. 
  • Flourless Vegan Peanut Butter Brownies

    Flourless Vegan Peanut Butter Brownies

    These vegan, gluten free & refined sugar free fudgy brownies are so addictive, you may not want to share this one! 😉

    Vegan Fudgy Brownies that are ACTUALLY healthy!

    I’ve been craving snacks lately but I don’t prefer desserts with refined sugar because it leaves me feeling tired and lowers my energy level throughout the day. However, this lovely fudgy and chocolate-y brownie recipe is refined flour free, refined sugar free and gluten free.

    Want more chocolate recipes? Try this Vegan Chocolate Chip Banana Bread.

    There is also a misconception that any vegan dessert tastes subpar since we don’t use butter or eggs. But in this case, we don’t NEED any butter or eggs for the brownies to get a nice fudgy center and a crackly top. I hope I’ve convinced you to at least read on!

    How to Make Oat Flour

    And you probably guessed it right! I used oat flour to get these fudgy brownies. You do have to ensure your oat flour is gluten free because regular oats contain gluten or traces of gluten.

    You can easily make oat flour at home by pulsing oats into a blender in intervals. Firstly, you have to choose the right type of oats. Rolled oats are the best and I got mine from Bob’s Red Mill.

    I then pulsed it 5-6 times to get finely ground oat flour. It’s simple, easy, cheap and doesn’t require too much effort! Make sure you don’t blend it or pulse it for too long, if not it will no longer have the texture and look of regular flour.

    Ingredients Needed

    • Flour – gluten free oat flour
    • Dry Ingredients – coconut sugar, cocoa powder, baking powder
    • Wet Ingredients – mashed banana, gluten free plant milk like soy, almond or cashew milk, vanilla extract, creamy peanut butter
    • Toppings – organic chocolate chips or cacao nibs

    The peanut butter elevated the flavour profile of the brownie. You can also substitute this with any other nut butter, like almond butter or cashew butter.

    Tips and Tricks to get the Perfect Brownies

    1. Do not overmix!

    When you add the wet ingredients to the dry mixture, do not overmix. Overmixing can cause the brownies to be more dense in nature after baking. We want a fudgy but also cakey texture once baked.

    2. The more chocolate chips, the better

    Chocolate chips often contain refined sugar so choose organic and healthy alternatives if you can. If that is not accessible to you, you can also try using raw and unsweetened cacao nibs or one that is sweetened with yankon syrup.

    And mix IN the chocolate chips while setting some aside to top the brownie.

    Storage

    These brownies are fresh when stored outside for about 3 days and last up to a week in the fridge. You can microwave them for a few seconds or bake them for 5 minutes at 180C to retain the taste and texture when you eat them again.

    Print Recipe

    Flourless & Vegan Peanut Butter Brownies

    This vegan and gluten free brownies are also refined sugar free and they're so addictive!
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time6 hours 40 minutes
    Course: Dessert, Snack
    Cuisine: Fusion
    Keyword: brownies, dessert, peanut butter
    Servings: 2

    Equipment

    • 1 Baking Tray
    • 2 Mixing Bowls

    Ingredients

    • 1 medium banana
    • 1 tbsp plant milk (gluten free)
    • 1 tsp vanilla extract
    • 1 tbsp coconut sugar
    • 1 tbsp peanut butter
    • 1/3 cup gluten free oats
    • 1 tbsp cocoa powder
    • 1 tsp baking powder
    • chocolate chips

    Instructions

    • Preheat oven to 180C.
    • Mash banana and combine milk, vanilla extract, coconut sugar and peanut butter.
    • Blend oats into flour (pulse a few times in your blender until flour is fine) and combine with cocoa powder and baking powder.
    • Mix dry ingredients with the wet batter and mix. Remember not to over mix!
    • Mix in dark chocolate chips (I used raw chocolate without refined sugar). You can omit this if you're avoiding refined sugar completely.
    • Pour into pan and top with more dark chocolate chips.
    • Bake for 15 minutes, let cool and serve!

    Notes

    1. Ensure you use oats that are gluten free to keep the recipe fully gluten free. You can also use gluten free oat milk or soy, cashew milk. 
    2. You can also use cacao nibs to substitute the chocolate chips. They are normally refined sugar free or sweetened with yankon syrup. 
  • Vegan Tiramisu Overnight Oats

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for an energy boost in the morning – and the best part? It only takes 10 minutes of your day.

    Can I just say that with all the baked oats recipes going around, why is everyone starting to forget about the goodness of overnight oats?

    Tiramisu, but make it healthy and vegan!

    This Tiramisu Overnight Oats may sound complicated, but it’s actually very very simple to make – you can literally prepare it in 10 minutes! Save your morning cup of coffee for this caffeinated breakfast dessert that will leave you feeling full, energized and awake before you head out for the day.

    You can browse my quick breakfast recipes for more sweet AND savoury options!

    I like to get creative with overnight oats in general because it’s very easy to put together and doesn’t require any cooking! I also love to prepare them for breakfast meal prep because they require pantry ingredients and staples like oats and nut milk. You can also prepare these in advance and store many variations so you don’t get sick of the same flavours.

    Prep these Tiramisu Overnight Oats in just 10 minutes!

    How to Make Overnight Oats

    As the name states, overnight oats are made to stand overnight in the fridge. The best part is that the preparation is done the night before, so all you have to do is wake up and have the delicious dessert that’s waiting for you.

    Firstly, you have to choose ROLLED OATS. Quick or instant oats don’t taste good in this dish in general. For optimal taste, choose organic rolled oats – I always choose the Bob’s Red Mill brand.

    As shown in the image above, all you have to do mix your rolled oats with ingredients like nut milk, maple syrup, an espresso shot and cocoa powder. For the vegan ‘mascarpone’, simply mix maple syrup and lemon with vegan yoghurt (I used Cocobella’s Vanilla Coconut Yoghurt) as shown below.

    Vegan Mascarpone made with vegan yoghurt

    Gluten Free Option

    Be sure to choose gluten free rolled oats for this recipe and swap out the plant milk for soy milk, cashew milk or almond milk for an equally delectable breakfast!

    Print Recipe

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for a boost in the morning.
    Prep Time10 minutes
    Cook Time8 hours
    Course: Breakfast, Dessert
    Cuisine: Fusion, Western
    Keyword: coffee, overnight oats

    Equipment

    • 1 mason jar

    Ingredients

    • 3/4 cup rolled oats
    • 3/4 cup plant milk
    • 1 shot espresso* (more under Notes)
    • 1.5 tbsp maple syrup
    • 1 tsp cocoa powder

    Vegan 'Mascarpone'

    • 2 tbsp coconut yoghurt
    • 1 tbsp maple syrup
    • 1 tsp lemon juice
    • 1/2 tsp vanilla extract

    Toppings

    • Cocoa Powder

    Instructions

    • Mix rolled oats with plant milk, espresso shot, maple syrup, and cocoa powder.
    • Refrigerate the mixture overnight and up to 24 hours.
    • Mix together ingredients needed for vegan 'mascarpone'. Mix in 1 tbsp into the overnight oats until you get a creamy texture.
    • Top the remaining on the overnight oats and sift some cocoa powder on top.

    Notes

    *1. One espresso shot can be replicated with 2 tsp instant coffee powder mixed with 1/4 cup of water. 
    2. For a gluten free option, use gluten-free oats and gluten free plant milk (soy, cashew, almond are great options).
  • Vegan Chocolate Chip Banana Bread

    Vegan Chocolate Chip Banana Bread

    Banana Bread was the star of lockdown in 2019 and now…we’re bringing it back! This healthy, vegan chocolate chip banana bread recipe is a must-bake for any dessert lover.

    My vegan rendition of Dark Chocolate Chip Banana Bread

    I always tried to master the basics of banana bread before trying any other desserts because…I’m a savory queen. So here’s my final vegan rendition of this popular bake – it’s best paired with vegan vanilla ice cream and the duo truly hits the spot!

    I also find that banana bread is one of the easiest desserts to make that is also pantry friendly. You will need baking staples like flour, baking powder, sugar, vanilla extract and for the main ingredients, ripe bananas and dark chocolate. Walnuts also work great in this recipe.

    Vegan Chocolate Chip Banana Bread made with dark chocolate

    This recipe is not gluten free – none of my gluten free recipes worked (I tried chickpea flour, buckwheat flour was alright and oat flour) so I stuck to self-raising flour while making sure other ingredients were as organic and natural as possible! Hence, this recipe is also REFINED SUGAR FREE and healthy!

    How do I Make a Healthy Banana Bread?

    Got ripe bananas in your kitchen that are about to go bad? Mash them and add them to this recipe is get the bread without adding too much sugar. It’s important to use ripe bananas to get the maximum sweetness.

    I also use coconut sugar to keep this recipe refined sugar free. The dark chocolate chips also do not contain any refined sugar (the ones you find in grocery stores probably contain them so remember to check the ingredient labels!).

    However, for a healthier option, you can substitute self-raising flour for wholemeal flour. Add 1 teaspoon of baking soda to the dry ingredients in this case. 

    I used ripened bananas, refined coconut oil from Nature’s Glory Singapore and coconut flower sugar from NAKED. Here’s what the consistency and texture of the batter looked like:

    Consistency of Banana Bread batter

    Other Substitutions

    You also have to make sure to use REFINED coconut oil! It removes the strong coconut smell and gives you a nice smelling banana bread. However, you can still use regular coconut oil if you are okay with the hint of coconut once the bread is baked.

    You can also substitute oat milk for any other plant milk. I find that both soy and cashew milks work great. If the mixture seems too dry, add in an additional splash of milk to get the consistency shown above.

    Print Recipe

    Vegan Chocolate Chip Banana Bread

    The perfect dessert and snack for tea time. So easy you can make this with your eyes closed sooner or later 😉
    Cook Time1 hour 30 minutes
    Total Time1 hour 30 minutes
    Course: Dessert, Snack
    Keyword: Banana Bread, vegan
    Servings: 4

    Equipment

    • Baking Oven

    Ingredients

    • 1.75 cups self-raising flour
    • 1/3 cup coconut sugar
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1.5 cups mashed bananas
    • 1/3 cup refined coconut oil
    • 1 tsp vanilla extract
    • 1/4 cup oat milk

    Toppings

    • 1/2 cup dark chocolate chips
    • 1/4 cup walnuts optional
    • 1 banana optional

    Instructions

    • Preheat baking oven at 180C.
    • Sift flour and sugar together. Combine other dry ingredients: baking powder and salt.
    • Mash bananas in a separate, bigger bowl and add coconut oil, vanilla extract.
    • Mix the flour mixture and fold in (do not overmix!). If the mixture is too thick, add more milk until you get a less thick but gummy, stretchy consistency.
    • Pour into loaf pan and top with walnuts, bananas or dark chocolate chips. Bake for about 50 minutes – 1 hour and let cool for 20 minutes.

    Notes

    1. There is not gluten free option for this recipe so far. However, for a healthier option, you can sub self-raising flour for wholemeal flour. Add 1 tsp baking soda to the dry ingredients in this case. 
    2. You can use most plant milks as a substitute for oat milk. 
    3. Make sure to use REFINED coconut oil! It removes the strong coconut smell and gives you a nice smelling banana bread.