Healthy Banana Bread
Fluffy, moist, perfectly sweetened… I’ve been making this banana bread for years! A definite favorite pre-workout snack or for breakfast with a protein coffee.
It’s made with oats, so it’s gluten-free and dairy-free. I prefer using oat flour because it’s already ground finely, but you can use whole oats in your blender (just try to blend well for a more cakey and fluffy result).
And if you have a kitchen scale, use it! The size of a “medium banana” can really vary, so using the grams can be helpful to make sure the moisture level is right in the batter. But most importantly is you oat flour in grams.
This recipe preps and freezes really well. So make it to have for healthy snacks throughout the week or even freeze half for another week!
Makes 6 servings (1 loaf total)
Ingredients
3 (300g) medium ripe bananas, mashed
2 large eggs
1 tsp vanilla extract
1 3/4 cups (160g) oat flour
Can sub 2 cups (160g) old-fashioned rolled oats, ground finely into flour
1 tsp baking soda
½ tsp cinnamon
¼ tsp salt
Toppings (use either or both):
2 tbsp (30g) mini chocolate chips
½ banana, sliced
Directions
Preheat oven to 350°F. Grease a bread loaf pan or line with parchment paper and set aside.
Mash the banana in a bowl, then add the eggs and mix to combine. In another bowl, mix together the ground oats, baking soda, and salt.
Add dry ingredients to wet ingredients, mixing just until incorporated – do not over-mix. Then fold in chocolate chips, if using.
Pour mixture into the pan and smooth the top. Optionally, slice a banana long-ways and lay each half on the top of the batter, gently pressing it into the batter.
Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let the banana bread cool, then slice and store in an airtight container in the refrigerator.
Nutritional Info (per slice):
230 calories, 7g fat, 35g carbs, 5g fiber, 8g protein