Recipe Files: Oat Flour Banana Bread
Banana bread is one of my fav things to bake. It’s fast, easy and always nice to have for breakfast or a snack. This recipe features honey instead of cane sugar and oat flour instead of traditional white or pastry flour. And if you haven’t baked with oat flour, you are seriously missing out. It’s gluten-free, but has a really great, light texture that is very similar to traditional flour. You can make it yourself but grinding rolled oats in a food processor until it resembles flour, or purchase it at the store.
I like basic banana bread, but you can totally jazz this up by mixing in walnuts or chocolate chips before baking.
2 cups oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs, beaten
1 1/2 cups mashed very ripe bananas (about 5)
3/4 cup raw, unfiltered honey
1 stick of unsalted butter, melted
Preheat over to 350 degrees.
Grease your pan - I used a circular glass pie pan, but a a loaf pan (9” x 5” x 3”) or muffin tins work, too.
In a large bowl, combine the first five ingredients together and set aside.
In another bowl, beat together eggs, mashed banana, butter and honey.
Mix together the wet and dry ingredients and stir until combined.
Pour into your baking dish and bake for 45-60 minutes, or until a toothpick comes out clean.
Makes about 12 servings.