Love bananas, oats (or almonds), and moist quick breads? This is the perfect banana bread for you! P.S. I don’t at all believe that coconut sugar is healthier than more processed sugar… in the end, it’s still processed sugar, but here I do think it adds a great flavor! Totally replaceable with normal sugar though. OR, if you don’t have sugar (which I realized one day), you can use 3 tbsp maple syrup and add ¼ cup extra flour.
Total time: 1 hour 15 mins. Makes one LARGE loaf (made this is a 9×5″ loaf pan and it fit well — may be slightly too much batter for a 8.5×4.5″ loaf pan).
Materials: Mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ⅓ cup coconut (or granulated) sugar
- ¼ cup (4 tbsp) oil
- 1 egg
- 4 browned medium-sized bananas
- 1 tsp vanilla
- ¼ cup (any) milk
- 1 ¼ cups oat (or almond) flour
- 1 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- Optional: nuts or chocolate chips
- Optional: streusel topping of 1 tbsp butter, ¼ cup flour, ¼ cup brown sugar, handful of oats
Instructions:
- Preheat oven to 350˚F. Butter a loaf pan. (Optional: prepare streusel.)
- In a mixing bowl (or processor), mash ⅓ cup coconut sugar, ¼ cup oil, 1 egg, and 4 browned bananas.
- Add 1 tsp vanilla and ¼ cup milk and mix to combine.
- In a measuring cup, add 1 ¼ cups oat flour, 1 ¼ cup all purpose flour, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp cinnamon.
- Add the flour mixture to the banana mixture with some crushed nuts or chocolate chips, and stir until just combined.
- Pour into buttered loaf pan, top with streusel, and bake at 350˚F until brown on top and cooked through, about 55 minutes.
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