Just an easy 5 ingredients to make this healthy loaf of banana bread that’s moist, flour-free and naturally sweetened with a part honey and bananas.
I promise I’m not going all gluten-free on you here, but I really felt like banana bread and I didn’t have normal flour in the house – I know, very strange for me to run out but hey, it happens. So when I opened up my cupboards, I grabbed fine oats, bananas, honey, baking soda and my weighing scales and set to work!
(I think I’ll probably never go gluten-free myself unless I have to on doctor’s order, and if I had to, I know I will survive because there are a bunch of yummy things around the net to pick up and try!)
So back to my banana bread cravings… This recipe is an easy blender type recipe, where you basically toss all ingredients in a blender, switch it on for about 5 minutes until everything is properly blended and then put it in the oven.
- 2 large, very ripe bananas (for baking, I like my bananas almost entirely brown because they tend to make recipes sweet and moist in a natural way)
- 150 gr. fine oats
- 2 large eggs
- 3 – 4 tablespoons honey
- 1 teaspoon baking soda
Preheat your oven to 160 degrees Celsius on hot air (or 180 degrees Celsius on normal oven). Take a non-stick baking pan, preferably a loaf one if you have this, or use a normal pan and rub in some butter and run over with flour, this will create a non stick layer to make the bread come out easier.
Take your blender and add in the ingredients. I like breaking the banana in pieces because they blend easier. You can use either a stick blender or a stand up blender for this.
Carefully blend the ingredients together, until smooth and well combined. Poor the batter into the prepared baking pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.
Once baked, please leave the bread to cool completely in the pan. If you store it in an airtight container, you can keep it for a couple of days. That is, if you don’t end up eating it in two days, like I did.