Oat Flour Banana Bread
A super delicious oat flour banana bread that's naturally gluten free and delicately fluffy. Made using milled oatmeal in a blender for extra fibre with a hint of cinnamon and honey.
Servings: 14 slices
Calories: 185kcal
Equipment
Ingredients
- 145 g oat flour porridge oats milled in a blender into a fine powder
- 113 g butter softened
- 125 g Golden caster sugar
- 2 bananas mashed
- 2 eggs
- 2.5 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 tablespoon honey
Instructions
- Preheat your oven at 160c fan / 180c conventional / gas mark 4 / 350F.
- Butter and line a 2lb loaf tin with a loaf liner or baking paper.
- Now cream the sugar, honey and butter with an electric mixer until light and fluffy.
- Slowly whisk in the eggs, one at a time.
- Gently fold in the flour, baking powder and mashed bananas, but don't over mix.
- Transfer to the oat banana batter into the lined tin and bake for 50 minutes to 1 hour.
- Test the loaf with a cake skewer to see if it comes out clean.
- Remove from the oven and cool for 10 minutes, then carefully turn out to place on a cooling rack.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 242mg | Potassium: 227mg | Fiber: 2g | Sugar: 11g | Vitamin A: 266IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg