How to make Banana Bread – Easy Oatmeal Almond Banana Bread
This healthy gluten-free banana bread is a delicious and healthy treat that you can enjoy in the morning or as a comforting afternoon treat. This banana cake is even more special because it contains no flour or refined sugar. Instead, it’s sweetened with natural honey, which adds a lovely yellow color that goes well with ripe bananas. Each slice is like a delicious mixture of rich almond flour and rich oatmeal, creating a dense and satisfying texture.
Ingredient
Makes 12 servings
1 ¾ cups (175g) oatmeal
1/2 cup (50g) almond flour
1/2 teaspoon (3g) baking soda
1 ½ teaspoons (6g) baking powder
1 teaspoon (3g) cinnamon
1/2 teaspoon (3g) salt
2 eggs
1/3 cup (120g) honey/maple syrup
3 tablespoons (40g) unsalted butter, melted
2 tablespoons (30g) vegetable oil
1 teaspoon (5g) vanilla extract
1/4 cup (60g) yogurt
10 oz (300g) pureed banana, about 3 ripe bananas
1/3 cup (30g) sliced almonds
Method
Preheat oven to 350°F (175°C):
Butter an 8×4 inch loaf of bread.
Mash banana and add avocado:
In a mixing bowl, use a fork to mash ripe bananas until completely smooth. Stir melted butter into mashed bananas.
Use a fork to smash bananas to make banana bread.
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Melt butter and add to the bowl of mashed bananas.
Kelly Hamilton
Mix the remaining ingredients well:
Mix baking soda and salt. Stir in sugar, beaten eggs and vanilla extract. Mix in the flour.
Sugar mixed with butter and bananas to make banana cake.
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Add flour to the bowl of wet ingredients to make banana bread.
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Toast:
Pour the batter into your prepared loaf pan.
Pour banana bread dough into loaf pan.
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Bake for 55 to 65 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted in the center comes out clean. A few dry crumbs are fine; Wet powder streaks are not. If the outside of the loaf is brown but the center is still wet, cover the loaf with foil and continue baking until the loaf is fully cooked.
