These banana oat mini breads with raisins are simple to make, are sweetened with just bananas and flavoured with cinnamon and vanilla, only take short time to make and, most importantly, taste delicious. They will curb pangs for something sweet to snack on.
If you want a healthy breakfast which is yummy and low in sugar, I would suggest you try this healthy treat recipe. As whole fruit is used it contains unrefined sugar, which ensures it retains all the fibre and is absorbed slowly into the bloodstream. The raisins add on another sweet touch and some extra fruitiness to the breads.
Having made cookies similar to these earlier this week, I still had some leftover bananas, which I ended up using up like this. This batch will result into approx. 500ml of batter, and 5 mini breads.
- 2 medium ripe (brown) bananas
- 150gr. oats, either rolled or blended finely into a flour
- 2 large whole eggs
- 1 tea spoon baking soda
- 1 tea spoon cinnamon powder
- 1/2 tea spoon vanilla extract
- a handful of raisins
Quite a number of banana bread recipes need you to mix the dry and wet ingredients separately, and then mix them together. This recipe only requires 1 bowl where you mix everything in after one another.
Preheat your oven on 160 degrees C with hot air.
First use your blender to blend the rolled oats into a fine oatmeal if preferred. Set aside in a bowl. Peel the bananas and blend these until liquid, and then add on the oatmeal. Add on the eggs, baking soda, raisins, cinnamon powder and vanilla extract. Mix well.
Take your small bread forms and carefully poor in the batter, dividing the 1/2L of batter between the 5 shapes. If your bread shapes are not non-stick, you can easily fix this, this way: cover the insides and bottom with a little butter and run over with either oatmeal or another gluten-free flour. Shake off the excess. This will ensure that your mini breads will not stick once baked and will come out easily
Once your oven is hot, put the 5 mini breads in the oven and cook for a 20 – 25 min. Insert a wooden or metal pricker to see if the breads are done. I don’t mind if the pricker comes out a little sticky, so the bread is not fully dry but moist and sticky.