BANANA BREAD WITH OAT FLOUR | easy, healthy, moist recipe!
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Published 2023-04-15
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Timestamps
0:00 Intro
0:18 Choose brown bananas
0:49 Getting started - pre-heat the oven and grease and line the loaf pan with parchment paper
1:55 Preparing the oat flour
3:11 Combining the dry ingredients
3:44 Mashing the bananas - adding the eggs
4:23 Eggwhite and vegetarian options
5:03 Finish adding the wet ingredients
5:27 Adding dry ingredients to the wet ingredients
5:36 Folding in the stir-ins
6:33 Pour mixture into loaf pan
6:44 Add extra stir-ins right over the top and pop into the oven for 50-55 minutes
7:15 Remove from oven, let sit, then enjoy!
7:46 Outro
OAT FLOUR BANANA BREAD RECIPE
1 1/2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup coconut sugar
1.5 cup mashed bananas (about 2 large bananas or 265grams)
3 eggs
1/4 cup refined coconut oil, melted
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips
Preheat the oven to 350°F. Grease and line an 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.
In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and coconut sugar.
In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, oat milk, and vanilla extract.
Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup of chocolate chips.
Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean.
Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.
Serve warm, once slightly cooled, or at room temperature.
NOTES
Storing leftovers: This will stay fresh when covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.
Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.
NUTRITION
Serving: 1slice | Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
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#bananabread #healthybananabread #bananabreadwithoatflour
All Comments (21)
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Happy Saturday! This simple and delicious banana bread is made with oat flour and is SO easy to do - perfect for your weekend baking. Enjoy!!
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Im no baker but wanted a gluten free recipe for my son. Made the bread by following your recipe i felt so proud it came out perfect. Thanks for a recipe that works😊
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Thank you for all the oat/oat flour recipes! You’re literally God sent to me and my family. I didn’t know where to start with gluten free cooking and I’m so thankful to have found your channel!
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Dani, I LOVE your recipes! Everything I make from you is amazing. My family loves your food! Thank you from the bottom of my heart! 💕
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It’s been in the oven for 20 minutes and I can smell it already. Smells so yummy! I replaced coconut sugar with jaggery+carob molasses, coconut oil with butter+olive oil. Thanks for the recipe!
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Parchment paper tip was a big plus to the great recipe!!❤
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This is the most delicious and fool proof banana bread recipe I have ever tried.❤
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This turned out so so good! Thanks a lot ❤
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Don’t know why there are less views for this recipe. It’s deserves better for such Taste and Texture with healthy ingredients ❤
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This recipe is already a classic here at home, I bake It and freeze it so we have a healthy and tasty sweeet at any time we crave for it and it's AMAZING! Sweet, delicious and free of guilt cake! Thank you so much! ❤
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thank you so much for including the recipe, directions, storing tips, and nutrients in the description! Very helpful!
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I made this today and it came out amazing! Thank you for the recipe!
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My son loved it ,so I consider that a success. Praise God. I swapped the eggs for flax & the oil for another banana & it still turned out great.
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Dani, we love this bread!!!!!!!! Thank you so much!!
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Tried this recipe yesterday and it was a big hit. My coworkers and my picky husband love it. Thank you for sharing.
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This is a keeper! Easy to make and my husband even commented, "I would not know this is gluten-free". Great compliment coming from him. Thank you for the recipe.
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Looks delicious, going to make it today. I’ve been watching you for years. I just received your cookbook, so excited!
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Thanks so much for this and for the plant-based options. Much appreciated! Can't wait to make this.
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I made this recipe 4 times already!! My family love it, thank you so much!
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I tried this recipe and its soo good and moist! But I only added 2 eggs instead of 3. The tips about making homamade oat flour were very useful. Definitely making this recipe on a regular basis!
