Eggless Oats Banana Bread

March 18, 2015
0 Ratings
  • Serves 1-2
Author Notes

I have been experimenting with a lot of banana bread recipes out there, eggless, whole wheat, sugar free, etc. I wanted to try one with oat flour and came up with this.
The result was a moist , flavorful banana bread perfect for 1-2 people to enjoy as a tea time snack or dessert. I think it will also be perfect for brunch. —Kris

What You'll Need
  • 6 tablespoons Oat flour
  • 2 tablespoons All purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1 pinch salt
  • 1 tablespoon oil
  • 1 teaspoon white wine vinegar
  • 2 tablespoons sugar
  • 1 medium ripe banana
  • 2 tablespoons Sliced Amonds (optional)
  • 1/4 teaspoon vanilla
  • 2 pinches cinnamon
  1. Grease an 8 oz ramekin and preheat your oven to 350 degrees.
  2. Smash the bananas with a fork in a bowl. Add the other wet ingredients ( oil, vinegar, sugar, vanilla ) to this bowl and mix well. Also add the cinnamon.
  3. Stir and spoon the flour into a tablespoon to measure the oat and all purpose flour. Add the baking powder, baking soda and salt and stir to combine.
  4. Mix the wet and dry ingredients till they just come together and pour into the ramekin. Top with sliced almonds to cover the top. Use less or more almonds as desired.
  5. Bake for 25-30 mins in the oven. Do the fork test at 25 mins. I have a smaller oven and often feel the need to bake the dish longer than the recipe calls for. The top and almonds may brown but the inside will still be moist.
  6. Notes: 1. I used quick cook oats to make my oats flour. Just pulse it in a spice grinder till it becomes an almost smooth flour. My flour was not course but not ultra smooth like you get from the store. 2. Add more sugar if you like your desserts sweet. The banana gives a sweetness to this recipe so I decided to keep the sugar minimum. 3. I used a ripe but not over ripe banana. Adjust the sugar if you are using an overripe banana. 4. I wanted to make a smaller quantity for myself so I used an 8oz ramekin . The bread rose over the top but not a drop or almond spilled over :) . It does sink a bit after you remove it out of the oven. But if you are worried, you can use two 5oz or 6oz ramekins.
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