Healthy Oatmeal Banana Bread

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Healthy Oatmeal Banana Bread

Today you’re going to learn how to make healthy banana bread.

This banana bread with oats is super moist, perfectly sweet (even it’s sugar free) and so delicious.

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Here’s the list of what I cover in this video.

First, to make this healthy banana bread with oats you should use ripe bananas. They’re naturally sweet, great for baking recipes and provide lots of health benefits.

Next, you can see step by step recipe, from making the batter to baking and eating.

If you want you can eat the banana bread just as it is, but I like to bring it on the next level.

Here I make the simple honey cream cheese by combining 1/2 cup (115g) cream cheese with 1 teaspoon honey.

Next I recommend you making a quick strawberry jam. For this 5-minute jam you’ll need 2 cups (450g) strawberries (fresh or frozen), 2 tablespoons maple syrup and 1/4 cup (60ml) water. Bring it all to the boil, cook for 5 minutes and mash with the potato masher, that’s it.

Lastly you can have a slice with melted chocolate on it.

EAT HEALTHIER – SPEND LESS MONEY!

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OATMEAL BANANA BREAD RECIPE

Ingredients:
1.5 cups ground oats (or oat flour) (150g)
1 cup old-fashioned oats (90g)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3 ripe bananas, mashed
2 eggs
1/2 cup honey (170g)
1/2 cup melted butter (120g)
1/2 cup Greek yogurt (145g)
1 tsp vanilla

Preparation:
In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.

In a separate bowl, mash the bananas and incorporate into the egg mixture.

In another bowl, combine together the dry ingredients, ground oats, old-fashioned oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.

Pour into prepared baking dish, smooth the top and bake at 350F (180C) degrees for 50 minutes.

Let it sit for 15 minutes, then remove from the baking pan and set aside to cool completely.

Slice and serve with your favorite topping.

EAT HEALTHIER AND SPEND LESS MONEY!

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Comments

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42 COMMENTS

  1. This was AMAZING. I substituted Greek yogurt with half cup of sour cream and it was super yummy. I used a thicker loaf pan so baked for 10 minutes longer and it was perfectly moist after cooling. Made it for the whole fam and it was such a hit. Definitely make this recipe!

  2. Finally found the recipe that doesn't suck! double thumbs up for this and thank you so much for sharing!!
    I just made this just now and I'm absolutely in love!!!
    I used coconut oil instead of the butter and I didn't use the baking power bc I didn't have it, it turned out incredible!!
    gonna bake this again! THANK YOU!!

  3. One of the best recipes. Thank you. Never thought I could make banana bread like this one. So delicious, easy, and quick to make :))
    My alternations:
    I didn't add yogurt because I didn't have + added 3 tablespoons of molasses instead of honey cause I don't want it to be super sweet, and it's still perfect.

  4. I can't make this again. I ate so much of it. It was delicious. I substituted the butter with coconut oil and the yogurt with kefir and added chocolate chips. Maybe I'll try adding more oat flour instead. I baked for about 7 minutes more. It was a little doughy because of the kefir but wonderful.

  5. Okay, so I tried this recipe and here are my thoughts:

    Most times when you make something new in the kitchen chances are you might not get it right the first time, but Holy Molly this was perfect! The flavour, the texture, the consistency really made the bread taste more than the sum of it's parts. I had my concerns since it was oat flour, but given how soft and fluffy it turned out be made me really appreciate the extra steps taken by the OP (the yoghurt for booze and not over mixing the batter). Even though I used salted butter it came out perfect. Bravo!

    Notes:
    If you're using a halogen oven, do cover the top. You could risk burning the top layer of you're not careful

    Caveat
    For all the culinary delight that is, you ARE eating oats, and after chewing before swallowing, given how oats easily dissolves, at a certain point the texture/taste-expectation will transition from *cake to oats*, slowly but surely.

    This threw me off the first time, and if this does throw you off you might find it a bit intolerable. But I have since gotten used to the transition and will adopt this as my go-to instead of dumping flour into my system ever again.

    9.5/10 – will definitely do again

  6. I altered the recipe to even healthier banana bread,
    Instead of using Greek yogurt ( which is also great,but rich in fat) to moisten the loaf, you can use almond milk. Instead of butter I used organic coconut oil.
    I also put variety of mixed nuts .
    This recipe is excellent as it is, but I decided to ,,health it up,, even more.

    Enjoy!

  7. Just made this recipe with a slightly modification for lower calorie intake , i substituted the butter with an extra egg , the honey i used quarter cup instead of half and turned out great ,, and i counted the calories which was 1625 calories for the whole bread , made 10 slices which makes almost 163 calorie for each ! Thanks for the recipe 💛 just wondering if u could make a cake that contains flour and oats for a better texture since most of us are-not allergic to gluten but trying a better life style .
    Thanks in advance 🙏🏻🌻

  8. I love this recipe and have made it several times. I now shared it with my 80 year old grandma! She does not use YouTube – and doesn’t speak English – so I’ve shared the translated recipe with her. She cannot eat gluten and was thrilled to hear about a tasty baked good she can make for herself

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