I'm honestly probably one of the laziest cooks (yes its true hehe) so one-bowl recipes are my favourite.
This recipe uses oat flour because its hella nutritious and I'm sure most people have oats at home.
I also find that most flourless banana bread recipes often contain blends of different flours (quinoa, oat, almond, chickpea, etc).
These can work really well, but the range of flours can be hard or expensive to come by.
That's why I chose to keep this one super simple - so anyone can whip it up for a healthy snack, breakfast or dessert. I make the oat flour by blending 2 cups of quick or rolled oats in a blender for 15-30 seconds.
I also have a reel on my instagram for this recipe if you find watching recipe videos helpful !
Ready in 45 minutes | Serves 6
YOU WILL NEED:
3 medium ripe bananas
3 tbs peanut butter
1 tbs flaxseed meal
1/2 cup rice malt syrup*
1 cup soy milk
2 cups oat flour
1 tbs baking powder
Optional stir-ins: Chopped walnuts, pepitas, blueberries, chocolate chips, etc.
METHOD:
Preheat the oven to 180°C, and line a small loaf pan.
Add the 3 bananas to a mixing bowl and using a fork, mash well. Then add the peanut butter, flaxseed meal, rice malt syrup and soy milk, and mix until well combined.
Add the oat flour and baking powder and mix again until the batter is thick and smooth. Then add your stir ins if using any, and gently fold until evenly combined.
Pout the banner into the lined baking tin and top with a sliced banana or extra stir-ins if desired. Bake for about 30 minutes, or until the top is golden and a toothpick comes out clean.
Allow to cool for 5 minutes before slicing and serving. Enjoy xx
NOTES AND VARIATIONS
Replace rice malt syrup with maple syrup, date syrup, or another liquid sweetener.
Storage: Store in an airtight container for up to 2 days, or freeze for up to 2 months.
Have you tried this recipe?
Let us know how it turned out! Comment below and share with us on Instagram with the hashtag #thenourisheffect.
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