The final bake on the Oats in Bakes series is a damn delicious Banana bread. Original recipe uses gluten-free flour and oats. I have used malthouse bread flour which contains wheat and rye flour and malted flakes of the same. The bread was a bit dense, like any other banana bread, but the taste and feel was spot on and the feeling of eating something healthy tops it more.
As usual i made it for evening snack and had it for next day morning breakfast too. Instead making it in a loaf pan, i made it two rectangle cake tins. Because, the moment the loaf was out of the pan, it will fly off the counter and i cannot make them stop them, so, i baked it two tins and saved one for the photo shoot!!
Source : MinimalistBaker
1 1/4 cup Malthouse bread flour
1 1/4 cup rolled oats
1 1/4 cup almond meal
3/4 cup milk
1/2 cup raw sugar
3.5 tsp baking powder
3/4 tsp sea salt
3 medium ripe bananas
1/2 tsp pure vanilla extract
1 tbsp flax seed mixed with 1/4 cup warm water
3 tbsp oil
2-3 tbsp honey, depending on ripeness of bananas
1/2 tsp ground cinnamon
- Preheat oven to 180C and line a loaf pan with parchment paper.
- In a wide bowl, take the flour, rolled oats, almond meal, baking powder, sugar and salt together. Whisk well to combine.
- In a blender, take the bananas, add the flax egg, honey, milk, sugar and oil. Whizzz to combine all the liquid ingredients.
- Add this liquid to flour-mix and combine well. Pour the batter into the prepared loaf pan. Bake for 60 – 90 minutes.
- When ready, it should feel firm and be crackly and golden brown on top. Let cool completely before serving.
- Serve with butter and honey or as it is. Store leftovers in a wrapped in alu-foil on the counter for a day, if storing more than a day, refrigerate, warm for 20 seconds in a microwave and serve warm.