Craving banana bread? Try this much better for you version! It’s gluten free and low in sugar. The perfect start to your day!
Banana bread is one of my favorite breakfast breads! Lately I have been craving it and decided to try making it with oat flour, a technique I use for my Apple Oat Muffins.
All you have to do is take dry oats and put them in a blender. Turn on the blender and grind the oats into a flour consistency. So easy and so much better for you than white flour!
The oat flour makes this banana bread so hearty! It’s really filling as a breakfast or snack. It’s low in sugar too, with just a little bit of brown sugar and dark chocolate chips. Even so, it’s got the perfect amount of sweetness!
I’ve hit the stage of pregnancy where I am hungry all the time. I’ve been trying to eat more filling meals but I also snack a lot. Having something like this in the house was perfect! It made an easy breakfast but it was also perfect for when I felt like I was starving and it was still hours until meal time.
You’re definitely going to want to go ahead and make a double batch of this banana bread. It will keep for several days in the fridge or you could even freeze one loaf for later!
Craving banana bread? Try this much better for you version! It's gluten free and low in sugar. The perfect start to your day!
- 1-2 cups of oats dry, uncooked to make 1 1/2 cups oat flour (see step 1)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 large eggs lightly beaten
- 2 medium ripe bananas, mashed
- 1/2 cup plain greek yogurt
- 1/4 cup brown sugar or maple syrup works too if you want to make it even healthier
- 1/2 cup dark chocolate chips
Preheat oven to 350 F. Grease a loaf pan and set aside.
Put the oats in a blender and blend into a flour consistency.
In a large bowl, mix together oat flour, baking soda and sea salt. Set aside.
In a medium bowl, mix together the eggs, mashed bananas and greek yogurt. Combine but don't over mix.
Pour the wet ingredients into the dry ingredients and add the brown sugar. Mix until combined. Stir in the dark chocolate chips.
Pour the batter into the loaf pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once the bread is completely cooled it can be stored, covered or in an airtight container in the refrigerator.