Love bananas, oats or almonds (choose your adventure with this recipe!), 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 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 4 tbsp maple syrup and add ~¼ cup (30 grams) extra flour.
Banana Oat/Almond Bread
Ingredients
- 4 tbsp oil (any)
- 67 grams sugar (granulated or coconut)
- 1 egg
- 4 browned bananas (medium-sized)
- 1 tsp vanilla extract (optional)
- 60 grams milk
- 1¼ cups oat or almond flour
- 1¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- optional nuts, chocolate, streusel topping (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 sugar, oil, egg, and browned bananas.
- Add vanilla and milk and mix to combine.
- In a measuring cup, stir together oat/almond flour, all purpose flour, baking soda, baking powder, and 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.