Description

This healthy and moist oat flour banana bread is easy to make, can be made vegan, and is packed with nutrients. It’s perfect for a delicious and nutritious snack or breakfast option.

Ingredients

Scale

1 1/2 cups oat flour (made from blending rolled oats)

1/2 cup coconut sugar (or monk fruit brown sugar for a lower sugar option)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

2 large extra ripe brown bananas, mashed (about 1 1/2 cups)

3 eggs (or egg whites or flax eggs for vegan option)

1/4 cup melted coconut oil (or butter)

2 tsp vanilla extract

1/2 cup chocolate chips (or other preferred stir-ins)

Optional: extra chocolate chips for topping

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Instructions

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Line a loaf pan with parchment paper, using a bit of coconut oil to hold the paper in place.
In a medium-sized bowl, combine oat flour, coconut sugar, baking powder, baking soda, and cinnamon. Whisk together and set aside.
In a large bowl, mash the bananas until they have a baby food-like consistency.
Add eggs (or egg white or flax egg option), melted coconut oil, and vanilla extract to the mashed bananas. Mix well.
Pour the dry ingredients into the wet ingredients and mix until a thick batter forms.
Fold in the chocolate chips or other preferred stir-ins.
Let the batter sit for 5-10 minutes to allow the oat flour to absorb some of the liquid.
Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top, if desired.
Bake for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Allow the banana bread to cool to room temperature before removing from the pan, slicing, and enjoying.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (assuming 12 slices)
Calories: 210
Sugar: 14g
Sodium: 170mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Carbohydrates: 29g
Fiber: 3g
Protein: 4g
Cholesterol: 45mg (if using whole eggs)