If you are into healthy baking the oat flour should be on your radar. Oatmeal is a gluten-free whole-grain loaded with important vitamins, minerals, fiber and antioxidants, containing more protein than most grains. It can successfully replace the refined flour in the Banana Bread.
Preparation time 10 min
Cooking time 45 min
This recipe keeps for 5 days
Ingredients (8 servings)
Dry Ingredients
- 180 g Oat flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Cinnamon, ground
- 1/8 tsp Nutmeg, ground
- 1/8 tsp Salt
Liquid Ingredients
- 1 1/3 cup, mashed Banana
- 1/4 cup Maple syrup
- 1/4 cup Coconut sugar
- 1/4 cup Almond butter (any nut butter)
- 1/4 cup Oat milk (any non-dairy milk)
- 2 tsp Apple cider vinegar
To top
- 1/3 cup, chopped Walnuts
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Instructions
- Preheat the oven to 180C (360F) and line a loaf pan with parchment paper to easily lift the loaf after baking.
- In a large mixing bowl, whisk together the dry ingredients: the oat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- Mash and measure the banana for the number of servings you are making. For best results, don’t use more bananas than the recipe suggests.
- Mix together the wet mixture until well combined: the mashed banana, maple syrup, coconut sugar, nut butter, plant based milk and vinegar.
- Pour the wet mixture into the dry one and gently stir to combine. Pour the banana bread batter into the prepared loaf pan and arrange the nuts on top.
- Bake for 45 minutes and allow to cool completely before slicing. Enjoy!
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How to store
Store the banana bread in an airtight container in the refrigerator for up to 5 days.
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Nutrition
One serving contains 256 calories, 6 grams of protein, 9 grams of fat, and 40 grams of carbohydrates.
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