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Super Moist Banana Bread
by Melissa Odorisio on Friday September 9, 2016
Super Moist Banana Bread

This oaty almond banana bread can be a breakfast staple. It's super moist and perfect for a breakfast on the run or even for dessert. With 7 grams of protein and 5 grams of fiber per slice, it's a breakfast bread that will stay with you.


1 cup oat flour (or process 1 cup old fashioned oats to make your own)
3/4 cup finely ground almond flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom

2 Tbsp ground flaxseed
1/4 cup water
3 large extra ripe bananas
1/3 cup agave nectar (or substitute honey)
2 tsp oil (I use hazelnut oil for extra flavor)
1 tsp almond extract
1 tsp vanilla extract

Fold in:
1/2 cup toasted pecan pieces


Heat your oven to 350 F.  Grease a 8 1/2 x 4 1/2- inch loaf pan.

You can either buy the oat flour pre-made or make your own by processing 1 cup old fashioned rolled oats in a food processor or blender until finely ground.  If you're gluten free, make sure to buy certified gluten free oats/oat flour.  Mix all the dry ingredients together in a bowl. 

In small separate bowl, combine the ground flaxseed and water and let it sit for at least 5 minutes as this will form the "flax egg"/binder. 

In another bowl, mash the bananas with a fork or potato masher.  Add in the other wet ingredients and mix.  Mix in the flax/water mixture. 

Stir the dry ingredients into the wet until just combined.  Avoid over mixing.  Fold in the pecans.  You can either buy these pre-toasted, or toast them ahead of time yourself.

Optional toppings: more pecans, banana slices, oats, etc!

Bake for 40-45 minutes at 350 F.  Enjoy.

Serves 8

Nutrition Information

Per serving: 250 calories 30 g carbohydrates 5 g fiber 12 g fat 1 g saturated fat 7 g protein 155 mg sodium

Melissa Odorisio, MS, RD, LD/N, CNSC is a TGH dietitian. You can find more of her vegetarian recipes at TGH Health News or more recipes on her blog, Garden Goddess Kitchen.