Oats Banana Bread

OATMEAL MONTH SPECIAL RECIPE

This recipe for “Oats Banana Bread” is a part of my series on Oatmeal Month Special Recipes. I am an avid lover of banana based bakes. About two and half years ago, when Zoey started rejecting her banana snacks, I began experimenting my bakes with banana. Even though I am not a banana lover, the heavenly smell and flavor that banana lends to its bakes made me fall for it. Any time my neighbors and friends visited me, they could smell banana baking in my home. I was so so crazy about it. 

After few months of this funny obsession, I moved my focus to other bakes. And, now again, this bake brought my previous love back again. In the last one week, I have baked this bread four times for friends and family. Every time I bake it, I keep craving for more. I am already thinking of my next oats recipe while writing this post, to get away with this banana craziness.

This recipe is a quick healthy bread recipe and thus does not use any yeast for fermentation. The Oats Banana Bread is made entirely with oats flour, sweetened with brown sugar and over ripe bananas. The almonds complements the banana in the bread giving a nice nutty texture and taste

Oats is a low-calorie food which slows digestion and makes you feel full longer. Thus, reducing your cravings and helping you shed a few pounds. Oats are loaded with dietary fiber and the antioxidants present in oats are beneficial for heart disease and the dietary fibers help lower the bad cholesterol. Oats are a rich source of fiber, both soluble and insoluble, which helps in regulating bowel movements and hence prevents constipation. Since oats help stabilize blood sugar and reduce risk of type-2 diabetes, diabetics should consume oats regularly. Oats are also a rich source of magnesium, which is key to enzyme function and energy production, and helps prevent heart attacks and strokes by relaxing blood vessels, aiding the heart muscle, and regulating blood pressure.

Bananas provide you instant energy and is very good for the stomach. It is loaded with fiber, both soluble and insoluble. The soluble fiber has the tendency to slow down digestion and keep you feeling full for a longer time. Banana is loaded with essential vitamins and minerals such as potassium, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6. These all contribute to the proper functioning of the body and keeping you healthy. Due to the high iron content in bananas, they are good for those suffering from anaemia. Bananas are good for your heart.

Almonds are naturally highest in calcium of all nuts and a source of Vitamin E, protein and healthy fats which have been associated with reduced risk of heart disease. Almonds are extremely high in magnesium, offering major improvements for metabolic syndrome and type 2 diabetes. Eating almonds and other nuts can increase fullness and help you eat fewer calories.

Brown sugar is totally free of chemicals, unlike white sugar. It is because brown sugar contains molasses which is composed of essential minerals like calcium, iron, magnesium, potassium and phosphorous. This provides your body with important minerals. The potassium found in molasses, helps in relaxing the uterine muscles and eases contractions that occur during menstruation. Brown sugar is regarded to be very good for women to recover fast after delivery. People suffering from asthma and other respiratory problems are recommended to replace white sugar with brown sugar. The consumption of brown sugar will prevent asthma and fight against other allergic reactions.

This instant bread is super moist and crumbly in texture. The top is made crunchy with some brown sugar sprinkled on top while baking. The healthy ingredients in the bread make it the perfect recipe for anytime indulgence. We have it warm, we have it chilled. Paired with tea or ice-cream, it is a recipe I have fallen in love with and that I know will make your taste-buds keep asking for more. Believe me, you have to give it a try once before passing it off. Oats lover or not, this banana bread is appreciated by all. Hope you love this recipe as much as I do. Happy Baking!! Stay Healthy!!

Oats Banana Bread

This is an instant healthy bread recipe made with oats flour and flavored with ripe bananas and almonds.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Snack
Servings 10

Ingredients
  

  • 2 cup quick cooking oats
  • 1 cup brown sugar
  • 2 large bananas (over-ripe)
  • 1/2 cup almonds (finely chopped)
  • 2 eggs (medium-sized)
  • 1/4 cup curd
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1 tsp vanilla extract

Instructions
 

  • Chop the almonds finely. Mash the bananas in a separate bowl.
  • Grind the quick-cooking oats to a fine powder to get oats flour. If using oats flour, replace the quick-cooking oats in the same quantity. 
  • Add baking soda and salt to the oats flour and mix well.
  • In a large bowl, mix together olive oil and brown sugar. Add eggs and vanilla extract to this mix. Whisk well to get a smooth consistency. Combine curd in the above mix.
  • Fold in the dry ingredient mix of oats flour, baking soda and salt to get a smooth batter. Do not over mix.
  • Add the mashed bananas and chopped almonds to the batter.
  • Preheat the oven to 170 degree Celsius for 10-15 minutes. Grease the bread tray and line it with parchment paper. Pour in the batter and pat the tray on a flat surface to even out the batter and remove any air pockets in the batter. Sprinkle some brown sugar on the top.
  • Bake the bread for 1 hour or till the skewer comes out clean. Let the bread cool completely before slicing it. Enjoy the bread with a hot cup of tea/ coffee or serve it warm with a pair of ice cream and a drizzle of chocolate sauce.

Notes

  1. Readily available oats flour may be used in place of quick cooking oats. If using oats flour, use in same quantity as quick cooking oats (2 cups).
  2. The recipe requires use of over-ripe bananas. Using any other banana will vary the taste and texture of the bread. If you do not have over-ripe bananas at hand, you may ripe your bananas by baking them on 170 degree Celcius in oven for 20 minutes. Let cool and use in the recipe. Do not puree the banana. A little chunks of bananas taste good in the recipe.
  3. The cake tastes better and more crumbly the next day. This is true for most banana based bakes.
  4. If you have gluten allergy, ensure that you are using certified gluten-free oats in the recipe.
Keyword banana, bread, oats

STEPS FOR MAKING OATS BANANA BREAD

Step 1: Chop the almonds finely. Mash the bananas in a separate bowl. 

Step 2: Grind the quick-cooking oats to a fine powder to get oats flour. If using oats flour, replace the quick-cooking oats in the same quantity. 

Step 3: Add baking soda and salt to the oats flour and mix well.

Step 4: In a large bowl, mix together olive oil and brown sugar. Add eggs and vanilla extract to this mix. Whisk well to get a smooth consistency. Combine curd in the above mix.

Step 5: Fold in the dry ingredient mix of oats flour, baking soda and salt to get a smooth batter. Do not over mix.

Step 6: Add the mashed bananas and chopped almonds to the batter. 

Step 7: Preheat the oven to 170 degree Celsius for 10-15 minutes. Grease the bread tray and line it with parchment paper. Pour in the batter and pat the tray on a flat surface to even out the batter and remove any air pockets in the batter. Sprinkle some brown sugar on the top.

Step 8: Bake the bread for 1 hour or till the skewer comes out clean. Let the bread cool completely before slicing it. Enjoy the bread with a hot cup of tea/ coffee or serve it warm with a pair of ice cream and a drizzle of chocolate sauce.

RECIPE NOTES:

  1. Readily available oats flour may be used in place of quick cooking oats. If using oats flour, use in same quantity as quick cooking oats (2 cups).
  2. The recipe requires use of over-ripe bananas. Using any other banana will vary the taste and texture of the bread. If you do not have over-ripe bananas at hand, you may ripe your bananas by baking them on 170 degree Celsius in oven for 20 minutes. Let cool and use in the recipe. Do not puree the banana. A little chunks of bananas taste good in the recipe.
  3. The cake tastes better and more crumbly the next day. This is true for most banana based bakes.
  4. If you have gluten allergy, ensure that you are using certified gluten-free oats in the recipe.

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