Early mornings are usually rushed and it’s easy to skip breakfast or to grab something quick (which typically doesn’t have great nutritional value). Sometimes my kids have just enough time to gulp some milk and grab something convenient like a bagel. For those days it helps if you have something like this Oat Flour Banana Bread at home so you can just grab a slice and be good to go. These are so much better than the store bought muffins, which are filled with sugar, trans fat, and chemicals. Just make sure that the bananas you pick are ripe and so they will be naturally sweet and you won’t need much added sugar!

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Just by substituting oat flour for regular flour and olive oil for butter, I’ve lowered the fat content and increased the fiber and protein content for the basic banana bread. And adding walnuts increases the percentage healthy fats which are good for us. Plus the amount of sugar we use here is almost 1/4th than the added sugar in store bought ones! In case you are out of oat flour, you can use regular all-purpose flour also, same quantity. When we use oat flour, the bread does get a bit dense. So if you are not used to it and prefer the other texture, you can do 1 cup all-purpose flour and 1 cup oat flour.

Sometimes I make this bread with 2 egg whites and skip the milk, but if I’m out of eggs I just add ½ cup milk instead. The only difference is that the protein content slightly increases when you add eggs. You can make this as bread or bake it in muffin pans for convenience. If you add mini chocolate chips, this recipe doubles as a great dessert option (especially when warmed up)! As you can tell, it’s fairly versatile and great for packed lunches and picnics.

Ingredients:

• Mashed bananas – 1 ½ cups (3 large or 4 medium ripe bananas)

• Organic Oat flour – 2 cups
• Olive oil – 1/2 cup
• Sugar – 1/3 cup
• Organic 2% milk – ½ cup
• Vanilla extract – 1 t
• Baking soda – 1 t
• Baking powder – ½ t
• Salt – ½ t
• (Optional) Walnuts – ½ cup (roll in dry flour first to avoid sinking at  the bottom)
• (Optional) Dark mini chocolate chips — 2 T (roll in dry flour first to avoid sinking at  the bottom)

Directions:

• Heat the oven to 325 F.
• Add the sugar and oil and vanilla to food mixer and blend well.
• Then add the mashed bananas and milk.

• Then add the dry ingredients. Add optional ingredients walnuts and chocolate chips after rolling in dry flour at the end so that they don’t sink at the bottom.

• Bake the bread in the oven for 60-70 min depending upon your oven.
• In case you are baking muffins, they will take half the time as the bread. Scoop the batter using an ice cream scoop so it’s equal. It will take about 35-40 minutes and you will probably have to rotate the tray half way through to make sure they brown evenly on top. Toothpick inserted in center should come out as dry.

 

• Enjoy as a snack or a quick breakfast or as a dessert!

Nutritional Content without chocolate chips:

Total Servings: 12 slices/muffins

Per Serving: Calories: 231 cal, Fat 13.5 g, Cholesterol 1 mg, Sugar 11 g, Carbs 25 g, Fiber 2 g, Protein 4 g

Nutritional Content with Chocolate chips:

Total Servings: 12 slices/muffins

Per Serving: Calories: 241 cal, Fat 14.5 g, Cholesterol 1 mg, Sugar 12 g, Carbs 27 g, Fiber 2 g, Protein 4 g

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Oat Flour Eggless Banana Bread

Ingredients:

• Mashed bananas – 1 ½ cups (3 large or 4 medium ripe bananas)
• Organic Oat flour – 2 cups
• Olive oil – 1/2 cup
• Sugar – 1/3 cup
• Organic 2% milk – ½ cup
• Vanilla extract – 1 t
• Baking soda – 1 t
• Baking powder – ½ t
• Salt – ½ t
• (Optional) Walnuts – ½ cup (roll in dry flour first to avoid sinking at  the bottom)
• (Optional) Dark mini chocolate chips — 2 T (roll in dry flour first to avoid sinking at  the bottom)

Directions:

• Heat the oven to 325 F.
• Add the sugar and oil and vanilla to food mixer and blend well.
• Then add the mashed bananas and milk.
• Then add the dry ingredients. Add optional ingredients walnuts and chocolate chips after rolling in dry flour at the end so that they don’t sink at the bottom.
• Bake the bread in the oven for 60-70 min depending upon your oven.
• In case you are baking muffins, they will take half the time as the bread. Scoop the batter using an ice cream scoop so it’s equal. It will take about 35-40 minutes and you will probably have to rotate the tray half way through to make sure they brown evenly on top. Toothpick inserted in center should come out as dry.
• Enjoy as a snack or a quick breakfast or as a dessert!