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Oatmeal Banana Bread Recipe

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4.1 from 2 reviews

This oatmeal banana bread is a moist, soft, and wholesome treat made with oat flour and ripe bananas. It’s packed with whole grains and naturally sweetened with maple syrup, making it a low-calorie and nutritious choice for breakfast or a snack. Optional chocolate chips add a delightful touch of indulgence.

Ingredients

Dry Ingredients

  • 1 2/3 cups oat flour (230g)
  • 2 tbsp rolled oats (8g)
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon

Wet Ingredients

  • 2 cups mashed banana (about 4–5 medium bananas, 240g)
  • 1/2 cup pure maple syrup or honey or agave (120g)
  • 1/3 cup coconut oil or water (80g)
  • 1 tsp pure vanilla extract (5g)

Optional

  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
  2. Mix ingredients: In a large bowl, stir together all the listed oatmeal banana bread ingredients until just evenly combined. Be careful not to overmix, as that can make the bread dense.
  3. Prepare for baking: Smooth the batter into the prepared loaf pan evenly. If using, sprinkle chocolate chips on top for added sweetness and texture.
  4. Bake the bread: Place the pan in the oven and bake for about 35 minutes, or until a toothpick inserted into the center comes out mostly clean, indicating the bread is cooked through.
  5. Cool and serve: Allow the bread to cool in the pan. Then, run a knife around the edges to loosen it and transfer the loaf to a serving plate. Slice into 12 pieces and enjoy.
  6. Storage: Store any leftovers in a covered container in the refrigerator for up to five days, or freeze for up to three months to maintain freshness.

Notes

  • For a different flavor or texture, substitute oat flour with almond flour as noted.
  • Chocolate chips are optional; you can omit them for a simpler, less sweet version.
  • Use ripe bananas for the best natural sweetness and moisture.
  • If using coconut oil, melt it before mixing for easier incorporation.
  • This bread is best enjoyed within a few days but freezes well for longer storage.

Find it online: https://bitezly.com/oatmeal-banana-bread-recipe-2/