Oatmeal choc chip banana bread – this loaf really is the best of both worlds, baked oats AND banana bread! Elevate your snacking and breakfast moments with a delightful slice of this homemade goodness, it’s such a great easy recipe to prep using pantry staples and coming together in one bowl!
This oatmeal choc chip banana bread tastes fabulous on its own but it’s also perfect to have with some yoghurt, fresh fruit (I’m loving strawberries at the moment!) and a drizzle of maple syrup!
Ingredients needed:
- ripe bananas
- eggs
- maple syrup or liquid sweetener of choice
- olive oil or melted butter or coconut oil
- almond milk or milk of choice
- oat flour – to make just blend rolled oats until they form a flour
- rolled oats
- baking powder
- chocolate chips
How to make oatmeal choc chip banana bread:
- Preheat oven to 180°c (fan forced) and line a loaf tin (21.5cmx13cmx12cm)
- In a bowl add the mashed banana, eggs, maple syrup, olive oil, almond milk and mix until combined.
- Add the oat flour, rolled oats, baking powder and combine. Fold in the chocolate chips.
- Transfer mixture to the lined loaf tin and bake for 35-40 minutes or until cooked.
- Let cool, slice up and enjoy!
Other recipes to try:
Oatmeal choc chip banana bread
This loaf really is the best of both world, baked oats AND banana bread! A great easy recipe to prep using pantry staples and coming together in one bowl!
Ingredients
- 1 cup banana, mashed approx. 2 medium sized bananas
- 2 eggs
- 1/3 cup maple syrup
- 1/3 cup olive oil or melted coconut oil/butter
- 1/2 cup almond milk or milk of choice
- 1 3/4 cup oat flour to make blend rolled oats until the form a flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 180°c (fan forced) and line a loaf tin (21.5cmx13cmx12cm)
- In a bowl add the mashed banana, eggs, maple syrup, olive oil, almond milk and mix until combined.
- Add the oat flour, rolled oats, baking powder and combine. Fold in the chocolate chips.
- Transfer mixture to the lined loaf tin and bake for 35-40 minutes or until cooked.
- Let cool, slice up and enjoy!
Notes
Store in the cupboard for 3-4 days. It’s also freezer friendly!
