I've been flirting with Banana Bread recipes for a long time on the internet but since there are a million different Banana Bread recipes I could not decide myself which one to "take on a date"...
Today I decided to take a chance and make my own Banana Bread recipe, using some tips from here and there.
And it actually went pretty well...
While this Banana Bread was baking in the oven I could already feel a pleasant banana aroma along with the cinnamon fragrance spreading in my kitchen. It really perfumed my kitchen and caused me such a watery mouth that had to be immediately fixed with two slices of Banana Bread topped with natural soy yogurt and some Just GRANOLA - Cacao & Banana, even if it was lunch time. Lunch had to wait for later...
This Banana Bread is lightly sweet. Definitely sweeter than a regular bread, but not as much as a regular cake. This way, this Banana Bread is great to serve either with sweet or savory spreads, turning out just perfect.
I believe this bread has just made it to the guest list of Christmas Feast. When everyone is attacking the fried sweets I'll be devouring this lovely Banana Oat Bread. If they're nice to me I might share a little bit of it...
It is not going to last much...
Banana Oat Bread
Preparation Time: 5 minutes
Baking Time: 1 hour
Difficulty Level: Easy
Cost: ~2,00 € (in Portugal)
Nutritional Information (per two slices): 221 Kcal, 6 g protein, 36.4 g carbs, 4 g fat
2 cups Oats (~200 g, or Oat Flour)
2 big ripe Bananas (save 1/4 of a banana to garnish)
1/3 cup Dates (~70 g)
2 tbsp ground Flax (thickened in 6 tbsp water 15 min.)
1/2 tsp Baking Soda (or baking powder)
1 heaping tsp ground Cinnamon
1 tbsp Hemp Seeds (optional)
1. In a small bowl, mix together flax and water and let it thicken for about 15 minutes.
2. Place oats into the food processor or coffee grinder and process until you get a fine flour. Alternatively, use ready-to-use oat flour.
3. Transfer the flour to a mixing bowl and whisk in the baking soda and cinnamon.
4. Pit dates and place them into the food processor. Pulse to reduce into little pieces without over processing it. Alternatively, you can finely chop dates with a knife. Transfer to the mixing bowl.
5. Place bananas into the food processor, reserving about 1/4 of a banana to garnish the bread. Process until it turns into puree (about 10 seconds). Transfer it to the previous mixing bowl.
6. Add in the thickened flax and stir everything to combine. It will turn into a thick dough.
7. Pre-heat the oven to 300 F/150 ºC and prepare a baking tin lined with parchment paper. Transfer the prepared dough into the tin and garnish the top with banana slices and hemp seeds. Place in the oven to bake for about 1 hour or until it gets golden brown and firm on top and a toothpick comes out clean when inserted in the center.
8. When done, remove from the oven and let it cool down in the tin for about 5-10 minutes. Transfer it to a cooling rack and let it cool down to room temperature. Slice it and serve it.
I hope you enjoy this recipe. What is your favorite spreads to serve with banana bread? Share below!