Banana Oat Bread (no sugar, gluten-free)
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
- 120 g gluten-free rolled oats
- 120 g almond flour
- 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 ml honey or maple syrup
- 200 g bananas (about 3) mashed
- 1 banana for decoration
Pre-heat the oven to 180°C/160°C fan/gas mark 4.
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.
Use very ripe bananas as they incorporate into the batter better than firmer fruit and they add perfect sweetness to the bread.
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.
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