Thursday, July 20, 2017

Oat Banana Bread

I recently had a case of too many ripe bananas in my house. though I usually freeze them for smoothies, I decided to use a few of the and make a healthier-ish banana bread. This recipe made a great loaf cake that is not very sweet, but goes wonderfully with a cup of tea or coffee in the morning. It's a great snacking cake (I unintentionally finished off about a third of the cake in one sitting, then decided I needed to share it as soon as possible). The ingredients are ones that I have at home, so this was a great recipe for me. But I also keep things like ground flax seeds around for sprinkling on yogurt or oatmeal, or making peanut butter chocolate chip energy bites. As with most banana breads, you really can't ruin this recipe.

Adapted from Sweet as Honey

3 overripe bananas, mashed
3/4 cup honey (or slightly less maple syrup for a vegan banana bread)
1 1/2 cup old fashioned oats, separated (plus additional tablespoon for decorating, if desired)
1 cup all-purpose flour
2 tablespoons ground flax seeds
1 1/2 teaspoons baking soda
1/3 cup melted coconut oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon

Preheat you oven to 375F/170C. Grease a loaf pan.

In the bowl of a food processor, pulse 1 cup of oats until finely ground. In a mixing bowl, combine the ground oats, 1/2 cup oats, flour, ground flax seed, baking soda and cinnamon. Next mix in the banana, honey, coconut oil, and vanilla.

Pour the batter in to your greased loaf pan. Sprinkle the top with 1 tablespoon of oats, if using. Bake for 40-55 minutes, until an inserted toothpick comes out clean. Remove from oven and allow to cool fully before taking the banana bread out of the loaf pan. Store in an airtight container up to 5 days.

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