I’ve recently been trying to get a bit healthier, especially where baking is concerned. I’ve been trying to cut down on my gluten free flour consumption.
One of my favorite baked goods is banana bread. I recently came across a recipe for flourless banana bread, and decided to give it a try.
Before I share the recipe, I wanted to advise that when making the batter, especially if you are using a food processor, pulse the oatmeal before you continue with the rest of the ingredients, so that it resembles oat flour. I did not do this, and ended up with small flakes of oatmeal in the bread. It’s not necessarily a bad thing, but I prefer that it not be there. Having said that, on with the recipe.
3 medium (1 1/4 cups) bananas, mashed
2 cups rolled oats
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 dairy free chocolate chips (optional)
Heat oven to 350 degrees. Spray loaf pan with cooking spray
In a food processor, pulse oats until they resemble oat flour.
Add all other ingredients, except chocolate chips, and pulse until batter is smooth.
Add chocolate chips, and pulse one or two times to incorporate.
Scrape batter into grease loaf pan and bake 20-25 minutes, or until a toothpick inserted in the center comes out clean, and loaf is slightly browned.
Cool completely in the pan.
So, how did it turn out? It’s pretty good, but if you are looking for traditional banana bread, you will be disappointed. It doesn’t come close to my death by chocolate banana bread. Would I make it again? Maybe…..
If you are looking for a healthier version of banana bread, this recipe will do nicely. It’s moist and slightly sweet. But make sure you keep it in the pan while cooling, or you might have banana oatmeal instead of banana bread. It is very delicate.
What do you think of this recipe? Would you try it? Tell me in the comments!