The big kid LOVES banana bread, so I am always looking out for new recipes, especially those that are higher in protein or lower in added sugar.
Recently we found ourselves with an overabundance of oatmeal, so I looked online for recipes to use it up and I discovered Oat Flour. You basically grind up oatmeal in your blender or food processor. Because it doesn’t contain any natural gluten, you have to use another flour with it otherwise your bread just… falls apart. It also doesn’t rise, so you will need to add leavening (baking soda in this recipe).
I also had received 30 bananas the next day, so I knew the time had come… TO MAKE BANANA BREAD!!
After looking through several recipes, I cobbled together a recipe that incorporated what I had on hand, and had all of the appropriate chemicals via ingredients to form quick bread. If you are interested in learning about baking and cooking ratios to form new recipes, check out Ratio by Michael Ruhlman– It’s great!
- 1 c. Oat Flour
- 1 3/4 c. AP Flour
- 2 t. baking soda
- 1 t. salt
- 1/2 c. melted butter or melted coconut oil
- 1/2 c. brown sugar, not packed
- 2 ripe banans, mashed up
- 2 eggs
- 5 ounces plain Greek yogurt
- 1 T. Vanilla
- 1/2c chopped nuts (I like pecans, but walnuts work too) OPTIONAL
- Grease a loaf pan and set aside Preheat oven to 350 degrees.
- In a small bowl mix flours, soda, and salt. Set aside.
- In a large mixing bowl, combine butter and sugar until well mixed.
- Add bananas and continue to mix until incorporated.
- Add eggs one at a time. Once they are blended, add yogurt and vanilla.
- Combine dry ingredients into wet, and add nuts (if desired). This batter is very wet!!
- Pour into greased pan and bake for 45-55 minutes.
- Once the bread is cooled, remove from loaf pan and serve with butter or cream cheese.
- To make the recipe Gluten-free, use gluten-free oats, and a 1 for 1 Gluten-free flour.
- To make the recipe vegan, use coconut oil in place of butter, substitute a flax egg, and use dairy-free Greek-style yogurt.