Description
Delicious and healthy oatmeal banana bread made with gluten-free rolled oats, ripe bananas, and natural sweeteners like maple syrup. This moist and flavorful bread includes optional chocolate chips for a touch of indulgence and is perfect for breakfast, snacks, or dessert.
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 tablespoon 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 and grease a loaf pan thoroughly. Set the pan aside while you prepare the batter.
- Blend Batter: In a high speed blender or food processor, combine the rolled oats, bananas, eggs, maple syrup, and baking soda. Blend until the mixture forms a smooth batter.
- Add Chocolate Chips: If using chocolate chips, gently fold them into the batter with a spatula to evenly distribute without overmixing.
- Pour Batter: Pour the prepared batter into the greased loaf pan, spreading it evenly for consistent baking.
- Bake Bread: Place the loaf pan in the preheated oven and bake for 40 minutes, or until a skewer inserted into the center of the bread comes out mostly clean.
- Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan before slicing to maintain the bread’s structure.
Notes
- Store the oatmeal banana bread in the refrigerator, covered, for up to 1 week to maintain freshness.
- Freeze slices individually in ziplock bags for up to 6 months for easy grab-and-go snacks.
- Maple syrup can be substituted with honey or agave nectar depending on preference or dietary needs.
- Ensure to use gluten-free oats if a gluten-free diet is required.
- The bread is best sliced once completely cool to avoid crumbling.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 45 mg
