A perfectly not-too-sweet afternoon snack. Optional add-ins: nuts, raisins, fresh banana slices (make a fun pattern), or guild the lily with some mini chocolate chips.
1 1/4 cups white whole wheat flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3-4 ripe bananas (about 1 1/2 cups mashed)
3 tablespoons walnut oil (grapeseed, hazelnut or coconut work as well)
1 teaspoon vanilla extract
1/2 cup real maple syrup
1 cup uncooked old fashioned oats (or quick cooking oats work too*)
Preheat your oven to 350 degrees. In a large bowl, using a fork, mash the bananas. Add oil, vanilla, eggs and maple syrup to the bananas and mix well. Then add the oats and mix well. Let rest for about 15 minutes, this gives the oats a bit of time to soften by absorbing some of the liquid.
In another bowl, mix the flour, salt, baking soda, and baking powder. Mix well, then add the dry mixture. Mix until combined be sure to not over-mix (overmixing a batter like this can toughen the dough, we don’t want that, right!)
Grease (or spray) a 5×9″ loaf pan with oil, add the batter and smooth out the top. Bake for about 45 minutes when the top is firm to touch and golden. Remove from the oven and allow to cool in pan for 5 minutes, then flip it out on a wire rack and resist the urge to dig in until it’s completely cool.
* Please note, instant oatmeal is NOT the same as quick oats. Instant oatmeal packets have added sugars and ingredients we don’t want.
Keywords: banana oat bread, healthy, low-fat, whole grains, oats, bananas, snack, breakfast, low-sugar, maple syrup