My kiddos are pretty easy to please when it comes to baked goods, but banana bread is a real fave. The only problem is getting bananas to last long enough to actually get made into banana bread. ;) This has been our go-to recipe for years. It contains no refined sugar, but is still very naturally sweet! It works with whole wheat flour or with a 1:1 gluten free flour mix.
This bread can be easily made as muffins, mini-loaves, or as a full sized bread loaf. We often double it and sometimes add chocolate chips to make it more of a dessert! If you adjust it to be muffins or mini-loaves, take note that you will need to adjust your time.
Since this is low in refined sugar, it packs a healthier punch than your typical banana bread recipe, and leaves everyone asking for another slice.
The Best Banana Oatmeal Bread Recipe
1 1/2 cup whole wheat flour or 1:1 gluten free flour mix (we like Bob’s Red Mill 1:1 baking flour)
1/2 cup coconut sugar (or organic cane sugar)
3/4 cup oats
1tsp baking soda
3 very ripe bananas – mashed
1/4 cup honey
1/2 cup plain yogurt (I prefer whole milk) – if you don’t have plain, use vanilla yogurt and omit the tsp of vanilla
1/3 cup buttermilk OR 1/3 cup milk with a squirt or two of lemon juice (allow it to sit a few minutes before mixing it in)
1.Preheat your oven to 350 degrees.
2. While it preheats, mix the dry ingredients in one bowl and the wet in another. Slowly combine the two, mixing them together thoroughly.
3. Pour the batter into a greased loaf pan.
4. Bake for 45 minutes or until you can insert a toothpick in the center and it comes out dry.
5. Allow the bread to cool in the pan for at least five minutes (which will be ridiculously difficult, because it will smell so.darn.good.) before removing it.
But this recipe doesn’t come without warning: Be careful, you might not be able to hold yourself back from eating the entire loaf in one day.