Banana Bread Recipe With Oat Flour

Banana Bread Recipe With Oat Flour

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Oat Flour Banana Bread Confessions of a Baking Queen
Oat Flour Banana Bread Confessions of a Baking Queen from confessionsofabakingqueen.com

Who doesn’t love banana bread? It’s a classic treat that’s perfect for breakfast, snack time, or dessert. However, traditional banana bread recipes are often loaded with sugar and refined flour, making them less than ideal for those who are trying to eat healthy. That’s where this banana bread recipe with oat flour comes in! Not only is it delicious, but it’s also made with wholesome ingredients that you can feel good about eating. Let’s get started!

Ingredients:

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

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a large mixing bowl, combine the mashed bananas, eggs, honey, melted coconut oil, and vanilla extract.
  3. In a separate bowl, whisk together the oat flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and place it on a wire rack to cool completely before slicing and serving.
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Nutritional Information:

Serving Size: 1 slice (1/10th of the loaf)
Calories: 175
Fat: 7g
Carbohydrates: 26g
Fiber: 2g
Protein: 4g

Cooking Time:

Preparation Time: 15 minutes
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes

Equipment:

  • 9×5 inch loaf pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Serving Suggestions:

This banana bread is delicious on its own, but you can also try serving it with a dollop of Greek yogurt or almond butter for some extra protein. It’s also great with a cup of coffee or tea!

Variations:

Feel free to get creative with this recipe! You can add in some chopped nuts, chocolate chips, or dried fruit for some extra flavor and texture. You can also try using different types of fruit instead of bananas – apples, pears, or even pumpkin would all be delicious!

Substitutions:

If you don’t have oat flour, you can make your own by blending rolled oats in a food processor until they become a fine powder. You can also use whole wheat flour or almond flour instead of oat flour. If you don’t have honey, you can use maple syrup or agave nectar instead. And if you don’t have coconut oil, you can use melted butter or vegetable oil.

Storage:

This banana bread will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze it for up to 3 months.

Tips:

  • Make sure your bananas are nice and ripe – the riper they are, the sweeter your banana bread will be!
  • Don’t overmix your batter – mix until just combined to avoid a tough, dense bread.
  • If your bread starts to brown too quickly on top, you can cover it with aluminum foil for the last 10-15 minutes of baking.
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Notes:

This recipe is gluten-free, dairy-free, and refined sugar-free, making it a great option for those with dietary restrictions or preferences. It’s also a fantastic way to use up ripe bananas that might otherwise go to waste!

Frequently Asked Questions:

Can I use regular flour instead of oat flour?

Yes, you can! However, keep in mind that regular flour will give your banana bread a different texture and taste than oat flour will.

Can I use vegetable oil instead of coconut oil?

Yes, you can! However, keep in mind that coconut oil adds a subtle coconut flavor to the bread, so if you use vegetable oil instead, your bread may have a slightly different taste.

Can I freeze this banana bread?

Yes, you can! Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to 3 months. Thaw it at room temperature before serving.

This banana bread recipe with oat flour is a delicious and healthy treat that you can feel good about eating. It’s easy to make, and it’s a great way to use up ripe bananas that might otherwise go to waste. Plus, it’s gluten-free, dairy-free, and refined sugar-free, making it a great option for those with dietary restrictions or preferences. So why not give it a try? Your taste buds (and your body) will thank you!

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