I was jumping for joy after creating this recipe yesterday!!! There is no wheat flour or dairy in this banana oat bread and it is so delicious! It’s like enjoying your breakfast oatmeal in a moist and tasty banana bread and you get the fiber benefits from the oat flour and oat bran.
I made this bread into 4 small mini loaves, but you can do 3 larger mini loaves or 18 muffins. I prefer baking the smaller loaves so I can freeze a few for later. To freeze bread (and it freezes beautifully) just wrap the loaves in aluminum foil and place into a sealed container or in a freezer ziploc bag. Then you can pop one into your refrigerator overnight to thaw.
Coconut oil is a wonderful replacement for butter or other cooking oils in your baked goods. It makes breads and muffins incredibly moist and unrefined, organic coconut oil has some health benefits, too.
Banana Oat Bread
1/3 cup coconut oil, melted and cooled down to room temperature
3 large or 4 small very ripe bananas (make sure that they are very ripe for more sweetness)
1/2 cup sucanat (this is a natural form of cane sugar)
1/2 cup natural brown sugar
1 egg, room temperature
1 tsp good quality vanilla extract
1 1/2 cups oat flour
1/4 cup oat bran
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1/2-2/3 cup unsalted chopped nuts (I prefer walnuts)
Preheat oven to 350 degrees. Allow your egg to sit out for a bit to come to room temperature. When working with coconut oil, you need all of your ingredients to be room temperature, so the oil doesn’t start to solidify in your mixture. Spray 4 mini loaf pans with cooking spray (or 18 muffin tins). Set aside. In the bowl of an electric mixer combine bananas, coconut oil, sucanat, brown sugar, egg and vanilla. Mix on medium speed until smooth and well blended (about a minute or so). Add all dry ingredients (except nuts) in a large bowl and blend with a whisk until well blended (you can also sift together). Slowly add dry mixture to wet mixture while blending on low until all ingredients are incorporated. Stir in nuts. Pour evenly into loaf pans and bake for 35 minutes (loaves) and 20 minutes (muffins).