The simplest banana bread ever! I am such a big fan of anything banana flavoured, and this bread hits the spot for me. Its sweetness isn’t too over-powering like other banana breads that I have tried, and the addition of peanut butter provides a nutty undertone. This banana bread is healthy enough to be enjoyed for breakfast or lunch, but I personally pair it with some homemade Nutella and a cup of hazelnut milk tea after dinner.
This high fibered loaf is a great alternative to your typical banana bread. Its mono-unsaturated fats replace the usually high saturated fat content in other banana bread options. The difference is; the fats in this loaf are good! Deriving from the nut butter and flax seeds, it is completely natural. Highly saturated fatty foods often leave me feeling lethargic after consumption, so the more oil free the better in my opinion.
Confused about where to get the oat flour? Make it yourself by simply adding your whole oats to a processor and blitzing until a flour forms. I usually form my oat flour in my nutri-bullet and it takes seconds. Use the same blender to mash the required bananas in this recipe. The more over-ripe your bananas, the better! They become sweeter as they spoil, so the spottier they are – the sweeter your loaf will be.
I have tested the loaf both with and without the vanilla extract. I personally think that the banana flavour speaks for itself, and needs no enhancement. However, the option is there if you would prefer it with a boost of vanilla.
- 2 1/2 Cups of oat flour
- 3 large (4 small) overripe bananas
- 1 tbsp & 1tsp of baking powder
- 1 tbsp of milled flax seeds
- 1/4 cup agave syrup/maple syrup
- 1/4 cup Peanut Butter/Almond Butter
- 1 tsp vanilla extract (optional)
- 1 tsp of ground cinnamon
- 1 pinch of ground course salt
- 1 tbsp of chopped hazelnuts (optional)
- Preheat the oven to 180 degrees celsius.
- Line a small-medium sized loaf tin with baking paper or loaf tin paper.
- Add the oat flour, baking powder, milled flax seed, cinnamon and salt to a large mixing bowl (All dry ingredients), and mix well with a wooden spoon.
- Mash OR blend 2 of the bananas well. Make sure to keep one banana aside for topping the loaf.
- Add the mushy banana to the mixing bowl along with the agave, nut butter and vanilla extract. Mix again with the wooden spoon until a batter forms.
- Taste the mixture! This recipe is completely edible while raw, so taste and adjust to your liking.
- Transfer the mixture to your pre-lined tin.
- Slice the remaining banana in half lengthways and place it on top of the mixture with the seeds facing up. Slightly push it into the mixture if needed.
- Sprinkle some chopped hazelnuts over the top of the mixture and then place it into the oven.
- Allow to cook for 45-60 minutes, or until the top is golden brown.
- Allow to completely cool before slicing.
- Serve with raspberry coulis or vegan nutella!