Bananas are easily the underdog of the summer fruit world. They’re not exotic, or plump, or bursting with juiciness that’s only available a few weeks a year. But, oh, do they make some incredible bread. You’ve got to give them that. And everybody loves the underdog, right?
I’ve been playing around with banana bread recipes for a few months now. There’s been the good, the bad, and the ones decked out with so much chocolate and sugar you might as well call them a cake. And as much as I’m a girl obsessed with cake, it just wasn’t what I was looking for. But did I give up that easily?
Heck-a-No! After 6 - yes, I’m serious - attempts to find the banana bread of my dreams, this one stole the show. And my heart. AND – it’s healthy. Again, I’m serious.
Oat flour and maple syrup are the game changers in this bread, giving it a sweet taste and soft texture, while keeping everything healthy and natural. Have you baked with oat flour yet? I’m obsessed! And you can make it at home. Just throw some oats in the blender, grind them up, and BAM – you’ve got yourself some oat flour!
If you’ve been searching for a banana bread you can call breakfast with thinking twice, you’re search is over.
Oat Flour – Maple Banana Bread – Baker by Nature
2 cups oat flour
1 teaspoon baking Soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup maple syrup
2 eggs, room temperature
1 stick unsalted butter, melted
4 very ripe bananas, mashed
2 tablespoons greek yogurt
1 teaspoon vanilla extract
Preheat oven to 350 degrees (F). Line the bottom of a loaf pan with parchment paper and spray with non-stick spray.
In a medium bowl, sift together the oat flour, baking soda, cinnamon and salt, set aside. In a separate large bowl, beat maple syrup and eggs with a whisk until light and fluffy, about 5 minutes. Add melted butter. Add mashed bananas, Greek yogurt, and vanilla. Gently mix in dry ingredients. Pour batter into the lined loaf pan and bake for about 1 hour.