Banana And Oat Bread Recipe
This Banana and Oat Bread is a healthy, delicious treat made with ripe bananas, oats, and simple ingredients. Combine mashed bananas with oats, flour, eggs, and baking powder, then bake until golden. Enjoy it warm for breakfast or as a snack, packed with flavor and nutrition!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Oven
Ingredients
- 3 ripe bananas mashed
- 2 cups rolled oats ground into flour or left whole
- 1 cup whole wheat flour or gluten-free flour for a GF version
- 1/2 cup honey or maple syrup
- 1/3 cup melted coconut oil or olive oil
- 2 large eggs or flaxseed eggs for a vegan option
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon optional, for extra warmth
Instructions
Preheat the Oven and Prepare the Pan
- Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a bit of oil or line it with parchment paper for easy removal.
Mix the Dry Ingredients
- In a medium bowl, combine the rolled oats (ground into flour or whole), whole wheat flour, baking soda, salt, and cinnamon (if using). Stir well to make sure everything is evenly distributed.
Prepare the Wet Ingredients
- In a separate large mixing bowl, mash the ripe bananas until smooth. Add the honey or maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk until the mixture is well combined.
Combine the Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread light and fluffy.
Adding Extras for Flavor (Optional)
- If you’d like to add a little extra flair, feel free to toss in some chopped nuts, chocolate chips, or dried fruit at this stage. These add-ons give the bread a unique twist and extra texture.
Baking the Bread
- Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Bread
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.