I love baking with bananas!
Thank goodness! I seem to never run out of overripe bananas!
Dairy, Egg and Peanut/Tree Nut Free Hearty Oatmeal Banana Bread is a favourite.
Over ripe bananas are perfect for baking with the added benefit of lowering the amount of fat needed and turning out deliciously moist treats.
For this recipe, I increased the fibre by using all whole wheat flour and a touch of flax meal. I love it’s dense, hearty, moist texture.
I have been baking this bread since 2003. With the exception of the last couple of years as I misplaced the recipe. Oops! Boy, did I miss it!
This recipe was adapted from Canadian Living Magazine, November 2003.
Dairy, Egg and Peanut/Tree Nut Free Hearty Oatmeal Banana Bread
1 cup quick-cooking rolled oats
1 1/4 cups whole wheat flour
1/4 cup flax meal
1/2 cup packed Demerara sugar (brown sugar)
1 1/2 tsp cinnamon
1 tsp baking powder
1 1/2 tsp baking soda
1 1/2 cups mashed banana (3 bananas)
2 tbsp water
1/3 cup canola oil
1 cup raisins
2 tbsp quick-cooking rolled oats
In a large bowl, mix the dry ingredients. Add the raisins.
In a separate bowl, mix together the wet ingredients. Making sure the oil is well incorporated.
Add the wet to the dry mixing until combined. Batter will be thick.
Scoop batter into a parchment-paper lined 9 by 5 inch (2L) loaf pan.
Smooth top and sprinkle with rolled oats.
Bake at 350 F for an hour. Let cool in pan for 10 minutes.
Remove from pan and let cool on cooling rack.
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
P.S. As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!