Banana Oat Bread (No Added Sugar)

 
 


I love baked goods that contain mostly whole food based (unprocessed/unrefined) ingredients, something that can satisfy a sweet comfort-food craving without being super inflammatory. This bread provides lots of fiber, vitamins, minerals and other nutrients.

I’ve adjusted the recipe to omit the added sugar and add more protein. It’ll help keep your blood sugar more stable compared to traditional banana breads. It’s just sweet enough (from the super ripe bananas and yogurt) but if you want it a little sweeter, you can drizzle on a bit of honey to serve. I love to serve it toasted with peanut butter.


 
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INGREDIENTS

  • 1/4 cup organic, unrefined coconut oil

  • 1/4 cup grass fed butter or ghee

  • ~1/2 cup greek yogurt (I used a full 5.3 oz. container of Siggi’s Vanilla yogurt), I’ve added milk in it’s place if I don’t have this!

  • 2 large eggs

  • 2 cups mashed ripe bananas (4-5 medium bananas)

  • 2 cups unbleached all-purpose flour

  • 1 cup old fashioned oats

  • 1/4 cup ground flax

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon + ground cinnamon

  • 1 teaspoon vanilla extract


DIRECTIONS

  1. Preheat oven to 325F.

  2. Grease a 9x5 loaf pan

  3. Melt coconut oil and butter together.

  4. In a bowl, mash and stir bananas until smooth and mix in eggs, yogurt, cinnamon, vanilla, salt and then butter and coconut oil

  5. Once combined and smooth, stir in dry ingredients and mix only until absorbed

  6. Pour batter into loaf pan and place it in the oven

  7. Bake for about 80-90 minutes. Check after about 60 minutes by sticking a butter knife or tooth pick into the center. It’s done when it comes out clean. The top should be golden brown.

  8. Let it cool a bit and then transfer to a cooling rack. Once cooled, you can wrap in plastic and store in a baggy in the freezer. It freezes and thaws really well!

Healthy Snack, Breakfast, RecipeKate Martino