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    Home » Baking & Desserts

    Spiced Banana Oat Bread

    Published: Oct 1, 2020 · Modified: Dec 11, 2024 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    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.

    Spiced Banana Oat Bread cooling on the rack

    I just mash them up in a bowl, add an egg and all of the ingredients in the next photo.

    Mashing the bananas in a mixing bowl
    First ingredients mise en place

    Available substitutions


    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.

    Dry ingredients added to the bowl

    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.

    A bit of brown sugar put down the center of the loaf

    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!

    Spiced Banana Oat Bread cooling on the rack
    slices of spiced banana oat bread on a vintage ironstone platter

    Recipe

    slices of spiced banana oat bread on a vintage ironstone platter

    Spiced Banana Oat Bread

    Tammy Circeo
    Somehow we always end up with overripe bananas on the counter! This dense, delicious spiced banana bread is the perfect way to use them up.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Breads
    Cuisine American
    Servings 1 loaf

    Ingredients
      

    • 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

    Instructions
     

    • 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!
    Keyword banana bread, banana oat bread, spiced banana bread
    Yum

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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