Oat Flour Banana Bread
This oat flour banana bread is moist and flavoursome. Like all the best banana bread recipes, it's comforting, delicious and satisfying. But healthy banana bread with oat flour comes with a difference. It's gluten-free, dairy-free, low in added sugar and fat, and high in healthy fibre.
Ingredients
- 250 g rolled or porridge oats
- 3 bananas, medium, peeled and roughly chopped very ripe
- 2 eggs, medium
- 3 tablespoon honey or use maple syrup
- 3 tablespoon olive oil or coconut oil
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 tsp ground cinnamon
- ¼ teaspoon ground allspice
Instructions
- Grease and line the base of a 2lb loaf tin (approx 21 x 11cm). Preheat the oven to 170 degrees (150 fan)
- Add the oats to the bowl of a food processor and process until they look like coarse flour
- Add the remaining ingredients and blitz until just mixed and lump free
- Bake for approx 50 minutes until golden and springy. Check that the cake is cooked with a clean skewer. Insert it into the centre of the loaf, it should come out clean with no cake mixture stuck to it.
- Leave to cool in the tin for 20 mins, then remove from the tin and finish cooling on a wire rack. Allow the loaf to cool completely before slicing
Notes
If you want to make the banana bread by hand in a bowl, use oat flour rather than whole oats. Mash the bananas in the bowl. Beat the eggs, then add to the mashed banana along with the remaining ingredients. Stir until thoroughly mixed.
If you'd prefer to make a smaller loaf, halve the quantity in the recipe, and bake for 40 minutes in a 1 lb loaf tin.
This recipe will store for 2-3 days in an airtight container. Oat flour banana bread also freezes well.
Nutrition
Calories: 216kcalCarbohydrates: 34.1gProtein: 5.3gFat: 7.6gSaturated Fat: 1.3gFiber: 3.8gSugar: 10.3g
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