Description
A wholesome and healthy oatmeal banana bread made with rolled oats, ripe bananas, and natural sweeteners. This gluten-free recipe is quick to prepare using a blender, yielding a moist, flavorful bread perfect for breakfast or a snack.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats gluten free, if needed
- 4 large bananas approximately 1 1/2 cups banana
- 2 large eggs
- 6 tablespoons maple syrup can use honey or agave nectar
- 1 teaspoon baking soda
- 1 cup chocolate chips optional
Instructions
- Preheat Oven: Preheat the oven to 180C/350F. Grease a loaf pan and set aside to prevent sticking.
- Blend Ingredients: In a high-speed blender or food processor, add the rolled oats, bananas, eggs, maple syrup, and baking soda. Blend until you achieve a smooth batter.
- Add Chocolate Chips: If using, fold the chocolate chips gently into the batter to distribute evenly.
- Pour and Bake: Pour the batter into the prepared loaf pan. Bake the bread for 40 minutes or until a skewer inserted comes out mostly clean.
- Cool and Slice: Remove the bread from the oven and allow it to cool completely in the pan before slicing to maintain texture.
Notes
- TO STORE: Store the oatmeal banana bread covered in the refrigerator for up to 1 week to maintain freshness.
- TO FREEZE: Place individual slices in a ziplock bag and freeze for up to 6 months for convenience.
- Substitute maple syrup with honey or agave nectar as preferred for natural sweetness.
- Use gluten-free rolled oats if you require a gluten-free version of this bread.
- Ensure bananas are ripe for optimal sweetness and moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 35 mg
