no flour!
oatmeal (and chocolate) goodness
By no means am I a gluten free cook or am I on the gluten free train. But I do agree that too often we turn to wheat (it’s so frustrating that grab and go snacks are usually packed with white flour and refined sugar). Recently I met a holistic nutritionist who told me she made pancakes with ground up oatmeal, because oatmeal has more fibre and just has that edge on nutrition versus all purpose flour. I thought that was pretty cool. Banana bread is one of my favourite things to make, and I’m always tweaking it, and I make lots of different ones. This one was made with ground oatmeal instead of the usual flour, and it turned out perfectly! My kids ate it up (see them below) and my husband didn’t notice any difference at all. It is moist, stays together, and tastes like a good ol’ banana loaf. I will admit that the slight difference I found is that the loaf is more delicate, so be very gentle and take care when transferring it out of the loaf pan and onto the cooling rack, then again transfer it lovingly from cooling rack to the serving plate or cutting board.
Note: Recently we found a local source for farm fresh chicken and duck eggs (the cutest 12 year old boy takes care of these animals and runs his business) – for this recipe I happened to use a duck egg – which I think has a slightly bigger yolk and, as I am told by the farmer, makes baking a bit fluffier. If you can, try a duck egg (I’ve seen some at our local asian grocer). Otherwise, go for an extra large chicken egg.
- 1/2 cup unsalted butter, melted
- 1/3 cup organic coconut sugar
- 3 large very ripe bananas
- 2 cups finely ground oatmeal (I used my ninja blender)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- a large handful (or more) of dark chocolate chips
- 1 duck egg (or extra large chicken egg)
- Preheat oven to 350 F (or 325 F if you have a convection oven). Lightly butter a loaf pan (I have a silicone one and love it, I place it on a cookie sheet for stability).
- In a large bowl, beat bananas well with coconut sugar until light and fluffy (about 1-2 minutes).
- Combine oatmeal flour, salt and baking soda in a small separate bowl.
- Add butter, vanilla and egg to banana mixture and beat to mix well.
- Add flour mixture to wet mixture and using a spatula, fold/stir to mix evenly. Try not to overwork the mixture.
- Pour half the batter into the loaf pan, then sprinkle chocolate chips evenly on top. Top with the rest of the batter, then bake for 30-35 minutes, until top is golden brown and a toothpick in the centre of the loaf comes out clean. Remove and as soon as it is cool enough to handle, transfer loaf onto a cooling rack. Slice and enjoy!
fit for food mom 
These look delicious Tati! I made something similar last week and added Greek yogurt instead of butter. They were good however not too fluffy, more dense breakfast muffins. I love fluffy muffins and can’t wait to try this recipe!!!
LikeLike
I love the idea of silicone pans! I’m going to pick some up 🙂
LikeLike
Last week I made the banana bread with margarine instead of butter for my lactose intolerant husband and it was amazing. I’m not crazy about using margarine, so tonight I used coconut oil instead, and it turned out just as great. This is an awesome recipe!
LikeLike
So glad you suggested the coconut oil Aubs! I made it earlier this week and it was received well in our house too:)
LikeLike
Yum. Sounds good. I usually make flourless banana waffles and pancakes and my little ones love. Thanks for sharing🙏💝
LikeLike