This was a test recipe that turned into one of my favourites! I absolutely love banana’s and being able to incorporate their sweet flavour into baking has also always been something I enjoy.
I don’t bake often, but when I do I try to make healthier alternatives. It makes for a better, elevated taste – I find. Like using apple sauce for oil. Certain oils are very good for you, but most are to be consumed at a room temperature or cold state, because once you heat many oils they turn into saturated fats – apple sauce (tastes amazing) is loaded with fibre and vitamin C, two things that help maintain healthy nutrient levels in your body. Lastly, using honey/ maple syrup as a sweetener, because both taste different in their own individual way but are way better for you and more flavourful than table sugar.
Which leads me to oat flour, wow, what a wonderful thing. It’s gluten free for all of you who tend to watch their gluten intake, or have cut it completely from their diets. Whole oats have been known for being one of the best foods and I understand why. It is one of few whole grains that provide you with plenty of fibre to keep a healthy bowel, plenty of heart helping nutrients that make it great for your cholesterol and oats are super low on the glycemic index. They’ve been recognized at being a great food to incorporate into your daily diet to keep you full longer, and help aid in weight maintenance or loss. So get rid of your bleached white flour, and start making your oat flour now.
I also find food easier to share with people if somehow it’s “healthier” and still tastes amazing. Like you can have the cake and eat it too, or in this case the Banana Bread.
1/3 cup applesauce
1/2 cup honey
2 large ripe bananas
1/2 cup of almond milk
1 tsp baking soda
1 tsp vanilla
1 tsp salt
1 tsp cinnamon
1 3/4 cup of oat flour
chocolate chips or raisins
Preheat your oven to 325F
Combine all wet ingredients making sure everything is well incorporated and the bananas are mashed. Add your dry ingredients to the mix slowly.
Grease a 9″ loaf pan and pour your batter into it. Cook for 55-60 minutes or until a toothpick comes out clean.