Banana Bread Oat Flour

Banana Bread Oat Flour

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GlutenFree Oat Flour Banana Bread NielsenMassey Vanillas
GlutenFree Oat Flour Banana Bread NielsenMassey Vanillas from nielsenmassey.com

Who doesn’t love banana bread? It’s a classic comfort food that reminds us of home and childhood. But what if we could make it even healthier without sacrificing taste? That’s where banana bread oat flour comes in. By replacing traditional flour with oat flour, we can create a gluten-free and fiber-rich version of this beloved treat. Plus, it’s super easy to make!

Ingredients

  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups oat flour

Instructions

  1. Preheat your oven to 350°F and grease a loaf pan with coconut oil.
  2. In a large bowl, mix together the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
  3. Add in the baking soda and salt, then slowly mix in the oat flour until well combined.
  4. Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  5. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  6. Slice and serve!
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Nutritional Information

Serving size: 1 slice (based on 12 servings)

  • Calories: 180
  • Total Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 31mg
  • Sodium: 170mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Total Sugars: 12g
  • Protein: 3g

Cooking Time

50-60 minutes

Equipment

  • Loaf pan
  • Mixing bowls
  • Measuring cups and spoons
  • Wire rack

Serving Suggestions

Enjoy a slice of banana bread oat flour with a cup of coffee or tea for breakfast or as a midday snack. You can also serve it warmed up with a scoop of vanilla ice cream for a delicious dessert.

Variations

Feel free to add in some chopped nuts, chocolate chips, or dried fruit to the batter for some extra flavor and texture. You can also use honey or agave syrup instead of maple syrup if you prefer.

Substitutions

If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until they form a fine powder. You can also use almond flour or coconut flour as a substitute.

Storage

Store leftover banana bread oat flour in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze slices for up to 3 months.

Tips

  • Make sure your bananas are ripe and sweet for the best flavor.
  • Don’t overmix the batter or your bread will be tough and dense.
  • If your bread is browning too quickly on top, cover it with foil for the remaining baking time.

Notes

This recipe is gluten-free and dairy-free.

Frequently Asked Questions

Can I use regular flour instead of oat flour?

Yes, you can use all-purpose flour or whole wheat flour instead of oat flour if you prefer. Just keep in mind that the texture and nutritional content will be different.

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Can I use frozen bananas?

Yes, you can use frozen bananas that have been thawed. Just make sure to mash them well before adding them to the batter.

Can I use a different type of oil?

Yes, you can use any type of oil that you prefer, such as vegetable oil, canola oil, or olive oil.

Banana bread oat flour is a delicious and healthy twist on a classic recipe. By using oat flour instead of traditional flour, we can create a gluten-free and fiber-rich version that’s just as tasty. Plus, it’s super easy to make with just a few simple ingredients. Whether you enjoy it for breakfast or as a snack, this banana bread is sure to satisfy your cravings. Give it a try and let us know what you think!

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