Banana Oat Bread
Banana Oat Bread is a no sugar, gluten-free treat which is baked with greek yoghurt for a deliciously moist texture and tang. Crammed with bananas and nutritiously dense seeds it makes for an ultra satisfying snack or start to your day. Especially good topped with salted butter or your favourite nut butter.
Servings: 10 slices
Calories: 245kcal
Ingredients
- 120 g gluten-free rolled oats
- 120 g almond flour ground almonds in the UK
- 30 g pumpkin seeds
- 25 g ground flaxseed
- 20 g hemp seeds
- 2 teaspoons bicarbonate of soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 160 g greek yoghurt plain
- 3 eggs medium
- 100 g honey or maple syrup
- 200 g bananas (about 3) mashed
- 1 banana for decoration
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
- Line and grease a 2lb loaf tin (8.5” x 4.5”).
- Whisk together the almond flour, oats, flaxseed, pumpkin seeds, hemp seeds, bicarbonate of soda, cinnamon and salt in a large mixing bowl and set aside for a moment.
- Whisk together the yoghurt, eggs, maple syrup and bananas in another large mixing bowl.
- Pour the wet ingredients into the dry ingredients and beat together until fully combined.
- Pour the mixture into the prepared loaf tin, placing the extra banana on top.
- Place in the oven and bake for 1 hour.
- Remove from the oven and carefully insert the banana bread onto a rack to cool.
Notes
Use very ripe bananas as they incorporate into the batter better than firmer fruit and they add perfect sweetness to the bread.
Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
Almond Flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.
Store Banana Oat Bread in an airtight tin or wrapped in kitchen foil. This is a very moist recipe and wouldn’t fare well stored in a plastic container or cling film.
Banana Oat Bread freezes very well in slices or as a whole.
Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups
Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of banana bread, assuming it is cut into 10 slices.
Nutrition
Calories: 245kcal | Carbohydrates: 28g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 363mg | Potassium: 225mg | Fiber: 4g | Sugar: 13g | Vitamin A: 111IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg