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
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.
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.