Oat Flour Banana Bread with Chocolate Chips
Healthy Banana Oat Bread made low calorie and lower sugar. A healthy gluten free banana bread made flourless with oats and dairy free. A lower calorie baked good that's better for you! Gluten Free + Low Calorie
Servings: 12 slices
Calories: 134kcal
Ingredients
- 3 bananas very ripe
- 1 teaspoon vanilla extract
- ¼ cup unsweetened applesauce
- ¼ cup honey
- 2 ¼ cups Rolled Oats gluten free as needed, substitute with 2 cups of oat flour or regular flour if gluten-free not necessary.
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- ⅓ cup mini chocolate chips dairy free
Instructions
- Preheat oven to 350 degrees F. Spray a 9-inch x 5-inch loaf pan with nonstick cooking spray or place parchment paper in it.
- To a blender, add the bananas, vanilla extract, honey, applesauce, and blend until smooth.
- Add the oats, baking powder, baking soda, cinnamon and salt and blend until well combined.
- Remove the batter from the blender and fold the chocolate chips into batter by hand to disperse evenly throughout the batter.
- Pour the batter into the prepared loaf pan. Spread the batter evenly with a rubber spatula
- Bake 30-35 minutes or until a toothpick can be removed from the center of the loaf clean.
- Cool the bread in the pan 30 minutes on a wire rack. Remove from the pan, cut into 12 slices and enjoy!
- Store in the refrigerator in a container up to one week.
Notes
Expert Tips
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- Storing: Store your oat flour banana bread tightly wrapped in the refrigerator after it has cooled fully to room temperature. The bread can be left covered at room temperature but may get soggy. Don't refrigerate too quickly as it may lose more moisture.
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- Use a Blender: A blender works best to break down the oats but you can also use food processor too.
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- Line Your Pan: Using parchment paper in your pan makes it easier to remove the bread from the baking pan. I like to use a piece that's long enough to extend behind the long edges of the pan so I can simply lift it out when it's done baking. If you skip it, make sure to spray the pan very well.
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- Freezing: Cool the bread fully for two hours at room temperature before freezing. Slice the bread after it has cooled fully then store in a freezer friendly container wrapped in plastic wrap or plastic storage bag wrapped in plastic wrap before placing in the freezer. Store for up to three months.
Nutrition
Serving: 1slice | Calories: 134kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 99mg | Potassium: 186mg | Fiber: 3g | Sugar: 13g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg