Listen to me. NEVER throw away ‘dead’, (as I call them) over-ripe bananas! Pop them in the freezer (no need to peel, they have their own perfect packaging) until you need them. Then, anytime you want to make banana oat bread, you are ready to go.
It’s healthy (I sort of hate that word)!
- only 3 tablespoons oil
- it has maple syrup instead of processed sugar
- it has white whole wheat flour, don’t be fooled by the ‘white’ it’s legit in fiber
I’ve been making this bread for years, but finally decided to get rid of the processed sugar. The maple syrup is a great pairing with the bananas. See the recipe for any special add-in ideas, make it your own. Your family will love it.
Full disclosure: I have not tried this with gluten-free flour, but I’m sure it would work well. And of course, you’d use gluten-free oats if you needed to.
Oh, and it freezes beautifully. Wrap tightly in foil and pop it in. No longer than a few months, or it may take on off-tastes. We don’t want that. Enjoy!
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Banana Oat Bread
- Prep Time: 20
- Cook Time: 45-50
- Total Time: 0 hours
- Yield: 1 loaf 1x
Description
A perfectly not-too-sweet afternoon snack. Optional add-ins: nuts, raisins, fresh banana slices (make a fun pattern), or guild the lily with some mini chocolate chips.
Ingredients
- 3–4 ripe bananas (about 1 1/2 cups mashed)
- 3 tablespoons walnut oil (grapeseed, hazelnut or coconut work as well)
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup real maple syrup
- 1 cup uncooked old fashioned oats (or quick cooking oats work too*)
- 1 1/4 cups white whole wheat flour
- 1/2 teaspoon kosher salt (affiliate link)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Instructions
Preheat your oven to 350 degrees. In a large bowl, using a fork, mash the bananas. Add oil, vanilla, eggs and maple syrup to the bananas and mix well. Then add the oats and mix well. Let rest for about 15 minutes, this gives the oats a bit of time to soften by absorbing some of the liquid.
In another bowl, mix the flour, salt, baking soda, and baking powder. Mix well, then add the dry mixture. Mix until combined be sure to not over-mix (overmixing a batter like this can toughen the dough, we don’t want that, right!)
Grease (or spray) a 5×9″ loaf pan with oil, add the batter and smooth out the top. Bake for about 45 minutes when the top is firm to touch and golden. Remove from the oven and allow to cool in pan for 5 minutes, then flip it out on a wire rack and resist the urge to dig in until it’s completely cool.
Notes
* Please note, instant oatmeal is NOT the same as quick oats. Instant oatmeal packets have added sugars and ingredients we don’t want.
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