Food-free banana bread

What do you do with three overripe bananas? You make banana bread, that’s what. But this is a banana bread with a difference.

Banana bread:oat flour with a liberal dose of chocolate chips of course) and topped with oats and cinnamon. No egg, no gluten (if you use the right oats), no milk

Banana bread:oat flour with a liberal dose of chocolate chips of course) and topped with oats and cinnamon. No egg, no gluten (if you use the right oats), no milk

Firstly, it’s more like bread than the cakey texture that most banana so-called breads have. This has a texture more like a quickbread. Our original banana bread, however wildly popular it is, tastes more like cake to me: sweet with a soft, crumbly texture.

Secondly, it has nothing bad in it: it’s gluten-free (if you buy gluten-free oats), dairy-free and egg-free. Again, it is more like a quick bread.

Finally, you can cut out the sugar completely and still enjoy the result. We have about half the ‘recommended’ amount, and I don’t think you’d need even that. The bananas are sweet enough. It’s possible the chocolate chips add something.

Best of all, it’s quick and easy to make.

So here it is, the food-free banana bread.

  • Servings: 4
  • Time: 50 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 3 cups rolled oats (to make 2 cups of oat flour)
  • 1½ teaspoons of baking powder
  • ½ teaspoon of bicarb soda
  • a pinch of salt
  • 3 very ripe bananas
  • 1 tablespoon of olive oil
  • 2 tablespoons of brown sugar (16 of a cup)
  • 1 teaspoon of vanilla essence
  • 2/3 cup chocolate chips
  • some cinnamon and a handful of oats to scatter across the top

Directions

  1. Tip the oats into a food processor and blend for a couple of minutes until they look like flour. Tip all this into a separate bowl, then measure out 2 cups of the ‘flour’ and tip that back into the food processor.
  2. Add the baking powder, bicarb soda, and salt, and whiz in the food processor for a few seconds.
  3. Add in the bananas, brown sugar, vanilla and oil. Whiz for a couple of minutes until it’s well mixed together.
  4. Add the chocolate chips, and barely mix them in (you don’t want to food-process the chocolate, just spread it throughout the mixture!).
  5. Tip into a small, oiled load loaf tin and sprinkle some rolled oats and cinnamon across the top.
  6. Bake for about 40 minutes in a 180ºC (350ºF) oven until it’s baked. The edges of the bread will start to come away from the tin.
  7. Let it cool down before you tip it out of the pan.

 

Banana bread: no egg, no gluten, no milk

Banana bread: no egg, no gluten, no milk

Source: Adapted ever so slightly from the Curious Citizen’s Healthiest, Most Delicious Banana Bread Ever

Submitted to Fat Tuesday, Tell ’em Tuesday

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8 thoughts on “Food-free banana bread

  1. So glad you liked the post and the recipe! Thanks for sharing it with your readers. I just finished making another two loaves and it remains a classic in my collection of healthy recipes 🙂

    Like

    • Thanks for dropping by! I grew up with recipe sharing (the old-style way, where you wrote it out by hand on the back of an envelope), and it’s always encouraging to see others still do it.

      Like

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