Breakfast, Dessert, Snack
Oatmeal Banana Bread
This Oatmeal Banana Bread is so moist and delicious that you'll never guess it is healthy and good for you. Flourless, gluten-free and oil-free, this easy banana oat bread is made in a blender in just 5 minutes.
45 minTotal
10slices
Carbs-forward
181
kcal
- 3 large bananas ripe
- 2 eggs
- 70 ml (¼ cup) maple syrup sub with honey
- 60 grams (¼ cup) nut butter peanut, almond, cashew butter (or sunflower seed butter)
- 200 grams (2 cups) rolled oats sub with quick oats
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅙ tsp salt
- Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
- Add all ingredients to a high speed blender or food processor and blend the oatmeal banana bread batter until smooth. The oats should become flour.
- If you desire, stir in (without blending) additional ingredients such as walnut chunks, pumpkin seeds or chocolate chips.
- Pour the batter into your prepared loaf pan. Bake in hot oven for 30 to 40 minutes, or until a toothpick inserted into the center of your oatmeal banana bread comes out clean. For a moist texture, do not overbake the loaf.
- Remove from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely before slicing.
181
kcal
Per serving, estimated automatically, not a substitute for professional dietary advice.
- If you don't have a blender, prepare this banana bread with oat flour. In a large mixing bowl, mash the bananas, stir with the wet ingredients and incorporate all dry ingredients.
- Use gluten-free rolled oats if necessary.
- For a nut-free version, replace nut butter with sunflower seed butter or tahini.
- After blending, feel free to add extra ingredients such as pieces of walnuts, pecans, pumpkin seeds or chocolate chips.