Description
A healthy and delicious oatmeal banana bread made with rolled oats, ripe bananas, and sweetened naturally with maple syrup. This gluten-free recipe is easy to prepare using a blender, perfect for a wholesome snack or breakfast option.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats gluten free, if needed
- 4 large bananas approximately 1 1/2 cups banana
- 2 large eggs
- 6 tablespoon maple syrup can use honey or agave nectar
- 1 teaspoon baking soda
- 1 cup chocolate chips optional
Instructions
- Preheat Oven: Preheat the oven to 180C/350F and grease a loaf pan to prepare it for the batter.
- Blend Ingredients: In a high speed blender or food processor, add all your ingredients except the chocolate chips and blend until a smooth batter forms.
- Add Chocolate Chips: Fold through the chocolate chips into the batter if you are using them, ensuring they are evenly distributed.
- Bake Bread: Pour the batter into the greased loaf pan and bake for 40 minutes, or until a skewer inserted comes out mostly clean.
- Cool and Slice: Remove the bread from the oven and allow it to cool completely before slicing for best texture and flavor.
Notes
- Oatmeal banana bread should always be stored in the refrigerator, covered, for up to 1 week to preserve freshness.
- To freeze, place slices of bread in a ziplock bag and store in the freezer for up to 6 months for convenient future use.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 30 mg
