Banana And Oat Bread Recipe
This banana and oat bread recipe delivers a gently sweet flavor from ripe bananas and maple syrup, balanced by the hearty texture of rolled oats.The eggs give the loaf structure while keeping it soft and moist inside. Chocolate chips melt into the batter during baking, adding rich cocoa notes throughout the bread.
Equipment
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Spatula
- Loaf pan (9 x 5 inch)
- Oven
Ingredients
- 2 cups rolled oats gluten-free if needed
- 4 large ripe bananas mashed (about 1½ cups)
- 2 large eggs
- 6 tablespoons maple syrup or honey/agave nectar
- 1 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- First, heat your oven to 350°F (175°C). While it’s warming up, lightly grease a loaf pan or line it with parchment paper so nothing sticks.
- Grab a large bowl and mash the bananas until they’re mostly smooth. Crack in the eggs, pour in the maple syrup, and mix everything together until well combined.
- Add the rolled oats and baking soda, and then stir until the batter looks even and well mixed. Gently fold in the chocolate chips so they’re spread throughout without over mixing.
- Pour the batter into the prepared loaf pan and place it in the oven. Bake for about 40 to 45 minutes, until the top looks set and a toothpick inserted in the center comes out mostly clean. Once done, let it cool before slicing