Oat and Whole Wheat Flour Banana Bread
- Rose Huxford
- 6 days ago
- 3 min read
My Oat and Whole Wheat Flour Banana Bread offers a delightful crispy crunch with a soft center packed with walnuts and dairy-free chocolate chips. It's entirely free of eggs, oil, and dairy, yet rich in minerals and vitamins, making it a nutritious addition to your daily diet.
My Oat and Whole Wheat Flour Banana Bread uses flax eggs instead of traditional eggs. Flax eggs are an excellent substitute, offering complete ALA Omega-3s, fiber, and protein. You can make this bread entirely Gluten-Free, making it suitable for individuals with food allergies or sensitivities. Additionally, it's low in sugar, and you have the option to leave out the chocolate chips and walnuts or replace them with a different type of nut or just seeds in this loaf.
Oat and Whole Wheat Banana Bread
Yields: 1 loaf
Pre-heat oven: 400 degree F
Prep-time: 5-10 minutes
Bake-time: ~65-70minutes
Equipment: 1 loaf pan, parchment paper, 2 large mixing bowls, sifter, spatula, whisk, liquid measuring cup, small bowl, measuring spoons, measuring cups, cooling rack.
Ingredients
3 ripe bananas
1 cup unsweetened almond milk, (you can use oat or soy or regular milk)
1/2 tbps apple cider vinegar or lemon juice or white vinegar
4 tbsp flaxseed meal
6 tbsp water
1/3 cup real maple syrup
1 tsp pure vanilla extract
1/4 cup coconut sugar or date sugar
1 1/2 cup oat flour, sifted (gluten free or regular)
1 1/3 cup whole wheat flour, sifted (gluten free or regular)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tbps ground cinnamon (I use Ceylon Cinnamon)
1 cup dairy free chocolate chips, or regular semi-sweet
1 cup chopped walnuts, or pecans
Directions
Lightly coat your loaf pan with cooking spray, then line the center with parchment paper (as shown in the photo above) and grease the parchment as well. Set it aside.
Pre-heat the oven to 400 degree f.
In a liquid measuring cup, whisk together almond milk and apple cider vinegar until blended. Then, allow it to curdle and thicken for about 5-10 minutes. *This is your homemade buttermilk.
In a small bowl combine flaxseed meal and water. Use a spoon to stir the ingredients together, then allow it to rest for about 5-10 minutes. *This is your egg replacement.
In a large mixing bowl, sift the oat flour, followed by sifting the whole wheat flour along with the baking powder and baking soda. Next, incorporate the salt, cinnamon, chocolate chips, and walnuts. Use a whisk to blend all the ingredients together. Make a well in the center.
In a separate large mixing bowl, mash the bananas with a fork or a potato masher until they are creamy, leaving some chunks. Next, incorporate the homemade buttermilk, maple syrup, coconut sugar, vanilla extract, and flax eggs. Whisk all the ingredients together until the mixture is creamy and smooth.
Combine your wet mixture with your dry mixture. Use a spatula to gently incorporate all the ingredients, being careful not to overmix. The batter will have a wet consistency.
Carefully pour the batter into your prepared pan. Use a knife to slice through the center a couple of times. This will help the bread to bake more evenly in the center.
Start by baking at 400°F for approximately 45 minutes. Next, lower the temperature to 375°F for 20 minutes, and then reduce it to 350°F for around 10-15 minutes. Note: If your oven tends to run hot, decrease the temperature by 25 degrees at each stage. My oven runs cooler, so I need to increase it by 25 degrees.
Make sure to check the loaf at each stage by inserting a tooth pick in the center. The last 10-15 minutes should allow the loaf to fully cook in the center. The top will be a dark brown, but the center should be tender and fully cooked.
After the loaf is finished baking, slide a butter knife around the edges to help release it once it's cool enough to touch. Let the loaf cool in the pan for approximately 30-60 minutes before taking it out. Afterward, you can transfer it to a cooling rack.
Allow the loaf to fully cool before slicing. Allowing the loaf to cool prevents a dense and gummy texture.
Once cooled, enjoy your bread with some coffee or tea and a side of fresh fruit.
Enjoy!
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