Yes, I fell straight into the trap of baking banana bread during quarantine. I felt compelled to challenge myself in the baking department and everyone told me to start off with banana bread! So, I set my mind to create an oat-based bread in order to make it gluten free, hunting and gathering for ingredients. Arriving home, however, I realised…. I don’t have a loaf tin! In fact, I don’t own any baking tins at all! I did manage to find a trusty casserole dish though, which worked perfectly! I served my bread with walnut butter, so scroll down to see how to make that! You can also check out our little IGTV for this recipe on our Instagram: @travellingwithmother!
Makes 1 loaf
- 3 medium )(or 4 small) very ripe bananas (it should equate to approximately just over 1 cup when mashed)
- 4 tbsp coconut oil
- 4 tbsp coconut palm sugar (found in Asian supermarkets)
- 2 eggs
- 4 tbsp honey
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 155g rolled oats (for oat flour)
- 110g rolled oats
- 2 tsp cinnamon
- 1 ½ tsp baking powder
Walnut butter (optional):
- Grab a handful of raw walnuts, crushed by hand, and stir them into a bowl of room temperature butter with a drizzle of honey… et voila!
1. Preheat the oven to 180c
2. Make the oat flour by whizzing up 155g of rolled oats in a food processor. When milled, the flour should be super smooth and fine. Set aside.
3. Peel the bananas, add them to a large bowl and mash with a fork into a paste
4. Melt the coconut oil and add to the bananas
5. Stir in the palm sugar and honey
6. Crack the eggs into a separate bowl, whisk up and gently stir into the mix
7. Stir in the almond milk and vanilla extract
8. Mix well
9. Add the oat flour and stir
10. Add the oats and stir
11. Add the cinnamon and baking powder
12. Mix well (you could use a large whisk)
13. Grease your casserole dish with butter
14. Gently pour your mixture in, using a spatula to even out the top and spread to the edges
15. Sprinkle a few extra oats on the top for added crunch
16. Place it into the oven and cook for approximately 45 minutes (after 45 minutes, place a toothpick into the centre of the bread; if it comes out clean (no goo), then it’s done!)
17. Leave to cool on a rack before slicing
18. If you wish, serve a slice with some warm walnut butter and a good cup of tea!
TIP : Be careful with storage. The loaf should really be eaten within 24 hours of making it as the moisture from the bananas will spoil the loaf if left out for too long. If you want to save some for another day, freeze it in an airtight container.
. . . Heal the World