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

  1. Measure out the mashed bananas as bananas come in a wide range of sizes. The darker your bananas, the better.

  2. 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

  1. Measure out the mashed bananas as bananas come in a wide range of sizes. The darker your bananas, the better.

  2. 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.

  3. 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/




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