Let’s be honest, who hasn’t had the urge to bake during quarantine? From cookies to sourdough bread, I too have been guilty of putting on my apron and whipping up some warm carbs.
My favorite (& probably the overall most common during quarantine) has been banana bread. I tried a couple different recipes and made notes of what I liked and disliked from the finished products. After a couple batches and tweaking a few recipes here and there, I can confidently say I nailed the perfect one! Best of all is that it’s a bit healthier than your common bread bread recipes (yay!)
Great for breakfast, delicious as an afternoon snack, and chocolatey enough for an evening dessert. Enjoy!
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 2 eggs
- 3 bananas mashed
- 1 tsp vanilla extract
- 1/4 cup Greek yogurt
- 3/4 cup all purpose flour
- 3/4 cup oat flour
- 1 cup old fashioned oatmeal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup of walnuts
- 1/3 cup of semi sweet chocolate chips
Preheat the oven to 350F. Coat a 9×5 loaf pan with coconut oil.
In a large bowl, whisk vegetable oil and sugar until incorporated.
Add in eggs one by one and mix well.
Add in mashed bananas, vanilla, and Greek yogurt. Whisk very well to make sure everything is fully combined.
Add in all flours, old fashioned oatmeal, baking powder and baking soda to the wet ingredients and mix using a spatula or a wooden spoon.
- Adding in chopped walnuts and chocolate chips
Pour the oatmeal banana bread batter into the prepped pan and sprinkle old fashioned oatmeal, chopped walnuts, and chocolate chips on the banana bread.
Bake in the oven for 50 -60 minutes. A toothpick inserted in the middle of the banana bread should come out with little to no crumb.
Let it cool for about 30 mins before slicing.
- Although I have a mixer, I prefer to mix the ingredients manually in a bowl with a wooden spoon. I find that it gives the batter a chunkier texture which results in an overall better loaf.
- No oat flour? No problem! You can make oat flour by grinding down the oat in a food processor or blender. Just make sure to measure the oat flour after grinding down the oats.
- It’s best to have all your ingredients at room temperature.
- It’s very important that you use the ripest bananas you can find. The darker the skin of the banana, the riper and sweeter the banana will be.
- To make this banana bread recipe, you need old fashioned oats and not quick cooking oatmeal. Old fashioned oats give texture to the banana bread which really ties in all flavors together.
- Store the leftovers in an airtight container for up to 3 days at room temperature or in the fridge for up to 7 days.