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!!
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
Ingredients
1 ¼ cup Malthouse bread flour
1 ¼ cup rolled oats
1 ¼ cup almond meal
¾ cup milk
½ cup raw sugar
3.5 teaspoon baking powder
¾ teaspoon sea salt
3 medium ripe bananas
½ teaspoon pure vanilla extract
1 tablespoon flax seed mixed with ¼ cup warm water
3 tablespoon oil
2-3 tablespoon honey, depending on ripeness of bananas
½ teaspoon ground cinnamon
Method
- 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.
Unknown says
Such a healthy one... Bookmarking this... Love the use of healthy ingredients
Pavani says
That bread with filled with so many nutritious ingredients. Looks delicious.
Varada's Kitchen says
Very interesting combination of flours. I really liked your series.
Ms.Chitchat says
Healthy bread, bookmarked :):)
Rafeeda AR says
love the way the bread looks... definitely healthy!
MySpicyKitchen says
I have been baking a lot of banana bread lately. Will try this next time.
Suma Gandlur says
Interesting combo of flours and you have made a healthier version of banana bread.
Padmajha says
Packed with goodness! Wow Priya, love your bakes.Book marking this too....
Srividhya says
The name sounds interesting as the recipe. bookmarking
Priya Suresh says
Such a fantabulous bread, looks prefect for me to start my day with.
Harini R says
A very healthy version of banana bread.
Srivalli says
Enjoyed your series Priya..very lovely theme and all the bakes were so excellent!
Kalyani says
Just now baked something with oats and banana .. So that combo rocks !! Liked all ur oats recipes Priya !!
Nalini's Kitchen says
Enjoyed you oats series,bread sounds interesting and love the nice brown color..
Sandhya Ramakrishnan says
Loved the series and this is pretty interesting!
Gayathri Kumar says
Awesome recipes in this oats series. This banana bread look so nice...
veena says
Love this series Priya. Looks very good