It seems that we always have bananas on our counter although I can't tell you the last time I wanted to pick one up and consume it as a snack! Why do I buy them then?! Heaven only knows. But maybe the reason is so that I can let them go overripe and make Spiced Banana Oat Bread? I'll go with that.
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I just mash them up in a bowl, add an egg and all of the ingredients in the next photo.
You can use whatever milk you prefer ... cow, sheep, goat, cashew, coconut, almond ... you do you. Almond butter is wonderful, but if you only have peanut butter, use that. Sunbutter? Go for it.
If you don't eat dairy, use melted coconut oil or avocado oil instead of butter. You can also use coconut palm sugar instead of brown sugar. And depending on how ripe (otherwise read ... how sweet they are), you can likely leave out the maple syrup and lower the brown sugar or coconut palm sugar.
Oats, almond flour, and a gluten-free flour blend make up the dry ingredients along with baking powder and some warm spices. Of course, you can use all-purpose wheat flour if you don't eat gluten-free.
My last trick is a bit of brown sugar down the center of the loaf. I learned this from my neighbor in Utah ... you can read about him in my post about Blueberry Banana Bread. When you slice a piece, those bits at the top will be your favorite!
Other recipes you might like:
Spiced Banana Oat Bread
- 3 overripe bananas
- 1 egg
- ¼ cup almond butter can sub any kind of nut butter
- 3 Tablespoons butter melted
- ½ cup brown sugar
- 2 Tablespoons maple syrup
- ½ teaspoon sea salt
- ¾ cup milk can sub any kind of milk
- 1¾ cup almond meal AKA almond flour
- 1¼ cup 1:1 gluten-free flour blend
- 1⅓ cup gluten-free oats
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 2-3 Tablespoons brown sugar for the top of the loaf
- Preheat oven to 350°F. Line a loaf pan with parchment paper, or lightly grease the pan.
- Mash the bananas with a fork in a large bowl, then add the egg and mix it with the bananas.
- Add the almond butter, butter, brown sugar, maple syrup, sea salt, and milk. Stir to combine.
- Add the almond meal, gluten-free flour blend, gluten-free oats, baking powder, cinnamon, and cloves. Combine well with the wet ingredients.
- Spoon the batter into the prepared loaf pan. Put 2-3 Tablespoons of brown sugar down the center of the loaf.
- Bake for 1-1 hour 15 minutes, checking after an hour. A toothpick or cake tester will come out clean.
- Let it rest in the pan for about 10 minutes, then lift it out using the parchment paper. If you haven't used parchment paper, loosen the sides with a knife and transfer it to a cooling rack. Allow it to cool completely before slicing. It's even easier to cut the next day ... then treat yourself to a little griddled buttered slice!
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