Oatmeal Banana Bread

After several rounds of the Babycakes banana bread recipe, it was time for a change. This oatmeal banana bread from Ambitious Kitchen hit the spot!



Ingredients

• About 3 cups gluten-free oats 
• 1 1/2 teaspoons baking powder (aluminum-free)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 very ripe bananas, mashed
• 1 tablespoon coconut oil (heated/melted but not cooked)
• 1/3 cup maple flakes, plus 1 tablespoon
• 1 teaspoon pure vanilla extract (I prefer organic, alcohol-free)
• 2/3 cup carob chips
• 3 tablespoons oatmeal

Instructions
 

1. Preheat oven to 350 degrees F.
2. Grease a 9×5 inch loaf pan with coconut oil. 
3. Place oats in a food processor and blend until it resembles flour.
4. Take 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt. Set aside.
5. In a separate bowl, add the mashed bananas, 1/3 cup maple flakes, vanilla extract, and oil. Mix until the consistency is smooth and creamy. Slowly add in the oat flour mixture and mix it all together.
6. Gently fold in carob chips.
7. Pour batter into the prepared loaf pan and sprinkle 3 tablespoons oats and 1 tablespoon maple flakes on top. 
8. Bake for 35-40 minutes or until it passes the toothpick test (In my oven, it needs at least 10 minutes more. I cover with tin foil at this point so it doesn't dry out too much).
9. Cool 10-15 minutes, then remove from pan and place on a wire rack to cool completely.