Healthy Banana Bread at home
- Yield 12
- Prep 15 minutes
- Cook 45 minutes
Healthy Banana Bread at home is a breakfast recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup tightly-packed mashed ripe bananas
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
Method
Prep oven and bread pan. Warm oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper, or lightly grease with cooking spray. Keep nearby.
Stir dry ingredients. Purée oats in a blender or food processor until they reach a flour-like consistency. Tip in in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Keep nearby.
Stir wet ingredients. In a separate large mixing bowl, whisk together the eggs, milk, mashed banana, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Roast Tip the batter into the bread pan and spread it out evenly. (If you would like a sweeter bread, you can sprinkle the top of the batter evenly with turbinado sugar.) Bake for 45-55 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Lift pan from the oven and place on a cooling rack for 5 minutes.
Plate Plate warm. Or let the bread cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
