Banana Oat Bread

Banana Oat Bread

My kids are bananas for oats! They love my CROCK POT OATMEAL, they love their dada’s instant oatmeal packets and for the past couple years, this banana bread has been both my sons’ favorite. I love this recipe because it’s easy, versatile and forgiving.

E * A * S * Y
A batch can be whipped up in less than 30 minutes with 10 minutes of prep and then there’s only 16-18 minutes of baking time.

V * E * R * S * A * T * I * L * E
The mellow sweet oat taste goes so well with so many flavor toppings. We love them plain with fresh chopped up bananas folded into the batter (pictured). The kids get excited if I make them with chocolate chips and they’re not overpoweringly sweet. Simply adding 1 cup of almost any fresh fruit to the batter completely transforms the recipe and is wonderful too!

F * O * R * G * I * V * I * N * G
The foundation of this recipe – liquid ratio to flour ratio – seems to play well with everyone. Oat flour works, waterchestnut flour works, yogurt works, apple sauce works. I made this recipe yesterday for Asher’s last 1st grade class breakfast. I decided to vary the recipe slightly by adding some healthy resistant starch to the flour and so used 1 2/3 cup oat flour and 1/3 cup tigernut flour. Next I realized part way through measuring ingredients that I didn’t have enough yogurt. I crossed my fingers that 1/2 cup yogurt and 1/2 cup apple sauce + 1 tablespoon coconut oil would work and my kids actually said they liked this variation better than usual. So, if recipes ever intimidate you, this one shouldn’t! You can’t mess it up 🙂

A *   B * I * T    M * O * R * E    A * B * O * U * T    O * A * T * S
I often have people ask me if oats are gluten-free. Yes, they are. I think the confusion comes from stores selling “oats” and selling “gluten-free oats” for twice as much. Oats as a food do not contain gluten. The special gluten-free oats sold at stores do not alter the oats themselves in any way, these oats are simply produced in a facility that is wheat-free so there is no cross-contamination. For those who suffer CELIAC DISEASE, this is important. They cannot take a chance and eat oats that may have traces of wheat. I tend to buy the gluten-free oats since they are also organic which is my primary concern. If you are ever baking for friends with celiac disease, definitely get the gluten-free, otherwise regular organic oats are great.

I hope this recipes becomes a staple for your family as it has for ours!

Many Wishes of Health & Gratitude,
xo Robin 

Banana Oat Bread
Print Recipe
Servings Prep Time
24 mini muffins 10 minutes
Cook Time
16-18 minutes
Servings Prep Time
24 mini muffins 10 minutes
Cook Time
16-18 minutes
Banana Oat Bread
Print Recipe
Servings Prep Time
24 mini muffins 10 minutes
Cook Time
16-18 minutes
Servings Prep Time
24 mini muffins 10 minutes
Cook Time
16-18 minutes
Ingredients
Servings: mini muffins
Instructions
  1. Preheat your oven to 400.
  2. Set out 2 sweet/ripe frozen bananas to defrost (about 1 cups with juices when thawed)
  3. Mix your dry ingredients: 2 cups flour, 3TB coconut sugar, 1 ½ tsp baking powder, ½ tsp baking soda, 1/2 tsp sea salt
  4. Mix your wet ingredients: 1 cup yogurt, 2 eggs, 2 thawed bananas
  5. Slowly mix in the dry and wet ingredients together.
  6. Using coconut oil or avocado oil, oil your mini muffin tray - I use silicone. You can also use a regular size muffin tray and make 12 muffins. The cook time is almost identical.
  7. Use a medium melon baller or spoon and fill the tray with batter.
  8. Chop 1 cup of fresh ripe bananas or other fruit for topping. Fill the smallest melon baller with chopped fruit for each tin. Press the fruit down to make a nice topping or fold the fruit into the batter.
  9. Bake for 16-18 minutes. Mine take 17 minutes on convection bake. Also it's good to set timer for 8 minutes and turn the muffin tray for even baking.
  10. Make sure little hands don't steal too many too quickly...
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