Oat Flour Banana Bread (or muffins)
A delicious wheat-free dairy-free banana bread recipe. It’s like enjoying your breakfast oatmeal in a moist and tasty banana bread with added fiber from the oats and oat bran.
Servings 18
Calories 168kcal
Ingredients
- ⅓ cup coconut oil melted and cooled down to room temperature
- 3 large or 4 small very ripe bananas make sure that they are overly ripe with a browning exterior for more sweetness
- ½ cup sucanat or coconut sugar
- ½ cup light brown sugar
- 1 egg room temperature
- 1 teaspoon good quality vanilla extract
- 1 ½ cups oat flour
- ¼ cup oat bran
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup unsalted chopped nuts I use walnuts or pecans
Instructions
- 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 (or 18 muffin tins) with cooking spray. 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 combined (you can also sift together). Slowly add dry mixture to wet mixture while blending on low speed until all ingredients are incorporated. Stir in nuts.
- Pour evenly into loaf pans or muffin tins and bake for 25-35 minutes (loaves) or 20 minutes (muffins). Bread is done when the edges are golden and a cake tester or toothpick inserted into the middle comes out clean. Oven temps vary, so begin testing for doneness at 25 minutes for the mini loaves.
Nutrition
Calories: 168kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Potassium: 143mg | Vitamin A: 26IU | Calcium: 33mg