If I can make Alistaire a dessert he can eat and he loves, it is a good day. Oat based banana bread can be a heavier bread than its wheat counterpart, but I find I like it more. Prep the bread easily in a high-speed blender with minimal cleanup. It’s farming season….and I need easy ideas for now, my time in the kitchen is limited. We made two loaves recently, one with extra banana on top, the second with chocolate chips stirred in.
Oat Banana Bread
- 3 bananas, very ripe, peeled + 1 banana for topping, if desired
- 2 large eggs
- ¼ cup honey or maple syrup
- 1 tsp pure vanilla extract
- 2 cups rolled oats, gluten-free if needed
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
Preheat oven to 350. Spray a 9×5 bread pan with cooking spray.
Add all ingredients into a high-speed blender. Process until mostly smooth.
Scrap into prepared pan, smooth out.
If desired, slice a fourth banana and place the slices on top
Option 2: Stir in ¼ to ½ cup chocolate chips into batter before spreading in pan.
Bake for 35 minutes, or until golden on top and a butter knife comes out clean inserted in the center.
Let cool fully before slicing.
Makes 1 loaf.