Craving a healthy and easy-to-make treat? This oat flour banana bread recipe is a game-changer! Perfect for coffee lovers and food enthusiasts alike, this bread is moist, delicious, and made with wholesome ingredients. If you’re a home baker looking for a guilt-free indulgence or simply searching for a quick and easy recipe to satisfy your sweet tooth, this video is for you. Get ready to bake the most amazing banana bread that’s both nutritious and incredibly flavorful!
Yields: 1 loaf
Prep time: 10 minutes
Cook time: 30-40 minutes
Ingredients:
3 ripe bananas
3 large eggs
1/2 cup (120 ml) 100% peanut butter (ensure it’s just peanuts for best results)
1/3 – 1/2 cup (80-120 ml) unsweetened cacao powder (adjust to your desired chocolate intensity)
1/4 cup (60 ml) gluten-free flour (you might not need this if your peanut butter is very thick)
2 teaspoons baking powder
Optional: 1/4 cup (60 ml) dark chocolate chips (80% or higher recommended for less sweetness)
Instructions:
Preheat and Prep: Preheat your oven to 180°C (350°F). Line a loaf pan with parchment paper or grease it well.
Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the eggs and peanut butter, mixing until well combined and smooth.
Dry Ingredients: Sift in the cacao powder, gluten-free flour (if using), and baking powder. Mix gently until just combined. Be careful not to overmix.
Fold in Chips (Optional): If using, gently fold in the dark chocolate chips.
Bake: Pour the batter into your prepared loaf pan and spread evenly.
Bake until Done: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the banana bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Tips and Notes:
Ripeness Matters: The riper your bananas are (with plenty of brown spots), the sweeter and more flavorful your banana bread will be.
Peanut Butter Consistency: The thickness of your peanut butter can impact the need for gluten-free flour. If your peanut butter is very runny, you might need the full 1/4 cup of flour. If it’s very thick, you might not need any.
Cacao Powder: Start with 1/3 cup of cacao powder and add more if you prefer a deeper chocolate flavor.
Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well!
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