Warm & Nutty: Oatmeal Almond Banana Bread for Saturday Baking

23 mars 2024

54 minutes

easy

12 servings

This isn’t your grandma’s recipe – we’ve swapped out the wheat flour and said adios to refined sugar. Instead, we’re sweetening things up with natural honey, giving each slice that golden touch . Now, let’s talk about texture. This banana bread isn’t just fluffy – it’s got substance. We’re talking oat flour for that fiber boost and almond flour for that nutty goodness.Whether you’re munching on it for brekkie, sneaking a slice for an afternoon pick-me-up, or ending your day on a sweet note, our gluten-free banana bread is here to make every moment deliciously awesome.

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Ingredients

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	175 g oat flour
	50g almond flour
	3g baking soda
	6g baking powder
	3g cinnamon
	3g salt
	2 eggs
	120g honey/maple syrup
	40g unsalted butter melted
	30g vegetable oil
	5g vanilla extract
	60g yogurt
	300g banana puree about 3 ripe bananas
	30g almond slices

Nutritional Information

240 Calorie

12g Fat

28g Carbs

10g Sugars

7g Protein

Directions

Preparing the Pan

Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch (23×13 cm) loaf pan. Line the bottom and sides of the pan with parchment paper.

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Mashing the Bananas

Place the bananas in a medium bowl. Mash them with a fork until smooth.

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Mixing Dry Ingredients

In a separate medium bowl, combine oat flour, almond flour, salt, baking powder, baking soda, and cinnamon. Mix well to ensure even distribution of ingredients.

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Preparing Wet Ingredients

In a large bowl, using a whisk or an electric hand mixer, cream together the eggs with honey/maple syrup, butter, and oil. Add yogurt and vanilla extract and mix until well incorporated.

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Combining Wet and Dry Ingredients

Mix in the mashed bananas with the wet ingredients. Gently incorporate the flour mixture into the wet ingredients.

Pour the banana batter into the prepared loaf pan. Sprinkle almond slices on top of the batter.

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Baking

Bake for about 40-45 minutes until golden brown and a toothpick inserted into the center comes out clean. If the bread browns too fast, cover with aluminum foil and continue baking.