Protein-Packed Oat Flour Banana Bread: A Cozy, Everyday Bake

This Simple Oat Flour Banana Bread With Protein is a delightful way to use up ripe bananas. It’s moist, flavorful, and packed with goodness, making it a perfect snack or breakfast option. With the addition of Greek yogurt and oat flour, this twist on a classic banana bread offers a nourishing treat without sacrificing taste.

Why make this recipe

Banana bread is a beloved favorite for many, and this recipe ups the ante by using oat flour and Greek yogurt. Not only does it provide a healthier alternative, but it also gives the bread a lovely texture and a good boost of protein. Plus, it’s a simple recipe that’s easy to whip up, making it an ideal choice for home bakers of all skill levels.

Ingredients

• 3 ripe bananas
• 1 cup Greek yogurt
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 cups oat flour
• Optional: nuts or chocolate chips

How to make it

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add Greek yogurt, honey (or maple syrup), eggs, and vanilla extract to the mashed bananas; mix well.
4. In another bowl, whisk together oat flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. If using, fold in nuts or chocolate chips.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the banana bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

How to serve it

This banana bread is delicious served warm or at room temperature. You can slice it up and enjoy it plain, or spread a little butter or nut butter on top for added richness. It’s also great paired with a cup of tea or coffee!

How to store it

To keep your oat flour banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider refrigerating it, where it can last up to a week. For longer storage, freeze slices in a freezer-safe bag. They will last for about 2-3 months.

Helpful tips

• Choose bananas that are very ripe for the best flavor and sweetness.
• Don’t overmix the batter; stirring just until combined ensures a light texture.
• If your bread browns too quickly while baking, you can cover it loosely with aluminum foil.

Optional variations

• Try adding different nuts like walnuts or pecans for crunch.
• Incorporate spices like cinnamon or nutmeg for extra warmth in the flavor.
• Substitute part of the oat flour with almond flour for a nutty twist.

Frequently asked questions

Can I use other flours instead of oat flour?
Yes, you can use other flours, but keep in mind that this may change the texture and flavor of the bread. Whole wheat flour or all-purpose flour are viable alternatives.

Is it okay to use frozen bananas?
Absolutely! Just thaw and drain any excess liquid before mashing them.

Can I make this recipe vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg) and use a plant-based yogurt. Maple syrup is already a vegan-friendly sweetener.

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