Oat flour banana bread
This recipe is excellent for breakfast and as a dessert. I made it sugar-free because I was curious how sugar-free banana bread would taste. To my surprise, it tastes exactly like banana bread minus the sugar. To make this recipe vegan-friendly, you have to replace the eggs with flaxseed egg mix.
Tips & Tricks
Measure out the mashed bananas as bananas come in a wide range of sizes. The darker your bananas, the better.
If you do not have very ripe bananas on hand, quickly ripen and soften them by placing them on a parchment-lined baking sheet in a 350-degree oven. Bake for 20 minutes and let them cool before carefully peeling them.
Ingredients
Wet ingredients
Four bananas (1 & 1/2 cups)
Two whisked raw eggs.
Seven tablespoons of melted coconut oil
One teaspoon of pure vanilla extract
Dry ingredients
2 cups oat flour (made from 2 cups of rolled oats)
One teaspoon of baking soda
One teaspoon of baking powder
1/2 cup coconut sugar (optional)
Method
Preheat the oven to 180 degrees Celcius, and adjust the oven rack to the middle position. Lightly coat a loaf pan with oil and set aside.
Blend your oats in a blender until you make oat flour. Sieve the oat flour and set it aside.
Mash bananas in a large mixing bowl with a fork or a blender very well. You want them to be as smooth as possible. Add in the wet ingredients and stir well until no large clumps remain.
Add the dry ingredients into the bowl and stir everything nicely with a spatula. Continue stirring and folding until smooth and no clumps remain but do not over mix!
Pour into the prepared loaf pan, and tap firmly on the counter several times to release air bubbles. Top off with rolled oats or a banana.
Bake at 180 degrees Celcius for 55-65 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 30 minutes before carefully transferring it to a wire rack to cool completely.
Serve warm with a slab of butter or sweet peach sauce. Store in an airtight container in the refrigerator for 3-4 days.
Notes
Measure out the mashed bananas as bananas come in a wide range of sizes. The darker your bananas, the better.
If you do not have very ripe bananas on hand, quickly ripen and soften them by placing them on a parchment-lined baking sheet in a 350-degree oven. Bake for 20 minutes and let them cool before carefully peeling them.
You can use 1/2 cup of unsweetened applesauce in place of the eggs and replace the butter with coconut oil if you want to make the recipe vegan.
Recipe inspired by: https://themovementmenu.com/oat-flour-banana-bread/