Ingredients
- ▢3 large bananas, ripe
- ▢2 eggs
- ▢70 ml (¼ cup) maple syrup, sub with honey
- ▢60 grams (¼ cup) nut butter, peanut, almond, cashew butter (or sunflower seed butter)
- ▢200 grams (2 cups) rolled oats, sub with quick oats
- ▢2 tsp baking powder
- ▢1 tsp vanilla extract
- ▢½ tsp ground cinnamon
- ▢⅙ tsp salt
Instructions
- Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
- Add all ingredients to a high speed blender or food processor and blend the oatmeal banana bread batter until smooth. The oats should become flour.
- If you desire, stir in (without blending) additional ingredients such as walnut chunks, pumpkin seeds or chocolate chips.
- Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your oatmeal banana bread comes out clean. For a moist texture, do not overbake the loaf.
- Remove from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely before slicing.
Notes
- If you don’t have a blender, prepare this banana bread with oat flour. In a large mixing bowl, mash the bananas, stir with the wet ingredients and incorporate all dry ingredients.
- Use gluten-free rolled oats if necessary.
- For a nut-free version, replace nut butter with sunflower seed butter or tahini.
- After blending, feel free to add extra ingredients such as pieces of walnuts, pecans, pumpkin seeds or chocolate chips.
Nutrition
Calories: 181.3kcal | Carbohydrates: 29.3g | Protein: 5.5g | Fat: 5.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 2.3g | Trans Fat: 0.003g | Cholesterol: 32.7mg | Sodium: 139.4mg | Potassium: 281mg | Fiber: 3.4g | Sugar: 10.1g | Vitamin A: 73.9IU | Vitamin C: 3.6mg | Calcium: 76mg | Iron: 1.3mg
The post Oatmeal Banana Bread appeared first on Dieter24.
