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Oats Banana Bread

This is an instant healthy bread recipe made with oats flour and flavored with ripe bananas and almonds.
Print Recipe
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