Irresistiblyummy

As an adult, the importance of eating healthy cannot be overstated. It’s essential to find healthier alternatives to some of the treats we enjoyed when we were younger, and banana bread is one such treat. While I’m not against indulging in store-bought goodies, I believe making pastries from scratch gives you greater control over the ingredients, ensuring you’re choosing the healthiest options.

Homemade banana bread always tastes better, especially when made with love. My first experience with moist bread was in Nigeria. My mum made the yummiest homemade banana bread and I loved it. Banana bread gained popularity during the pandemic as people were trying out different things. I tried to make it then because if you didn’t try baking banana bread while quarantining at home, what were you doing during the pandemic?

Currently, I’m more drawn to eating healthy and taking my health seriously which is why in this recipe, I use oat flour because it’s a healthier alternative to regular flour, being high in fibre, packed with nutrients, and lower in calories.

Moist & Rich Oats Banana Bread Recipe

Let’s dive into the juicy details. How to make the yummiest, moist, fluffy, and rich banana bread!

Oat Flour Banana Bread Ingredients

• 2 cups oat flour 
• 1/3 cup sugar 
• 3 medium sized ripe bananas 
• 1 tsp baking powder 
• 1 tsp baking soda 
• ¼ cup almond milk 
• ¼ cup olive oil 
• 2 eggs 
• ½ tsp salt 
• 1 tsp cinnamon 

Equipment

• Mixing bowl 
• Spatula 
• Oven 
• Whisk 
• Fork 
• 9 x 5 Baking pan 

Instruction

• Preheat oven to 350^oF 
• Add the bananas in a mixing bowl and mash banana  
• In another bowl lightly beat egg and milk  
• Combine the beaten egg and milk with the mashed banana and add olive oil 
• Add all the dry ingredients (Oats flour, sugar, baking powder, baking soda, salt and cinnamon) and fold. Do not over mix. 
• Pour the batter in the greased 9 x 5 baking pan 
• Bake for 45 – 50 minutes. The bread is done when a toothpick inserted in the middle of the bread comes out clean with just a little moist crumb. 
• Remove bread from oven and allow to cool.
• Allow the bread to cool in pan for about 10 minutes before transferring it tot a wire rack to cool completely. This helps maintain its texture.

Notes

• The riper the bananas, the sweeter the bread will be. Use bananas with lots of brown spots for the best flavour.
• I used less sugar for the recipe. You can increase the amount of sugar based on your preference or substitute with a natural sweetener like honey or maple syrup. Keep in mind that this may alter the moisture of the content.
• Almond milk can be replaced with any milk of your choice like soy, oat or diary.
• Olive oil can be substituted with melted coconut oil or any natural oil if desired.
• You can add nuts , chocolate chips or dried fruits for extra texture and flavour.
• Banana bread is delicious on its own, but you can enjoy it with a spread of nut butter.
• Oven temperatures can vary. So, start checking the bread at the 45-minute mark. I love browned banana bread, but you can also cover it loosely with aluminium foil if the top is browning too quickly.
• The bread is done when a skewer inserted in the middle comes out clean with just a few moist crumbs.

There’s nothing better than a slice of this delicious oat flour banana bread to brighten your day! When did you first try banana bread? Share your banana bread story in the comments! Will you give this recipe a go at home? Don’t forget to subscribe to our blog to be the first to know when new posts are live.