Banana bread gets a hearty makeover! I’ve been playing around with multiple recipes, adjusting ingredients here and there, to come up with a bread that was slightly sweet, dense, and satisfying. While most of my attempts were good, they weren’t quite worth sharing, until now – this oatmeal banana bread!
This banana bread is one that can be eaten for breakfast but also cure a sweet craving. It has ingredients that nourish your body and will keep you energized. It’s made with whole wheat flour (can sub spelt flour), oatmeal, and wheat germ (can sub flax seed). This base adds nutrients like vitamin E and folate, and also increases the fiber. The majority of the sweetness comes from the three overly-ripe bananas (Bananas get sweeter as the continue to ripen, so the darker the bananas the better!) and the addition of only 1/4 cup of sugar. This banana bread uses 1/3 cup egg whites, 5 oz Greek yogurt and only 1 tablespoon of oil, which are important ingredients for providing moisture, texture and mouth-feel.
How to enjoy | My favorite way to eat this bread is slightly warm with my ABC Butter, but any nut butter is delicious. When I need something more substantial, I like to pair the bread and nut butter with with a bowl of Greek yogurt and seasonal fruit.
Oatmeal Banana Bread
- 1 cup whole wheat pastry flour* 120g
- 1 cup gluten-free rolled oats 80g
- 1/4 cup wheat germ* 26g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 nutmeg
- 3 bananas 240 g, 1 cup mashed
- 5 oz Greek yogurt
- 1/4 cup coconut sugar
- 1/3 egg whites
- 1 tbsp oil
- 2 tsp vanilla
Preheat the oven to 400 F and spray a 9 x 5 loaf pan* with non-stick spray.
In a large bowl, combine whole wheat flour, oats, wheat germ, baking powder, baking soda, salt and cinnamon.
In a separate bowl, mash the ripe bananas until smooth. In the same bowl, sugar, yogurt, egg whites, oil and vanilla and whisk until combined.
Pour the wet mixture into the dry ingredients and gently mix until just incorporated.
Place in the oven and let bake for 35-40 min. I recommend checking on the bread at 35 and testing it with a toothpick. When inserted into the middle of the bread, it should come out clean.
Recipe NotesYou can use muffin or mini muffin tins instead of a loaf pan. At 400 F, large muffins take around 16-18 min, where as mini muffins take around 12 minutes.
*For a gluten free version substitute you favorite gluten-free flour blend or all-purpose gluten-free blend for the whole wheat pastry flour and ground flax seed for the wheat germ.