Oat & Chocolate Banana Bread

What is the answer to this endless winter of blistering-cold temperatures?  BenGusto’s famous, yet not so famous, oat banana bread, of course! It is so easy that it can be made using just two small bowls and a loaf pan. This warm, moist, and chocolatey banana bread will keep you toasted on a brisk morning day. But enough with the shallow, cheesy lines! Let us move on to the recipe.

Chocolate Banana Bread in the Snow

This banana bread is made with oat flour (huzzah to the gluten-free folk! Keep in mind, however, that not all oat flours are gluten free, because many manufacturers expose the oats to gluten during processing. This recipe can be made gluten free by replacing the 1/3 cup white flour with 1/3 cup oat flour. ), and packed with oats for extra texture. With a crunch from the walnuts and an ooze from the dark chocolate chunks, this banana bread will be your recipe for life. I always enjoy my banana bread by pouring cold milk over a warm slice. It is especially good as a pre soccer game power breakfast. I know that I can’t use any other banana bread recipe ever again. In fact, I am so dedicated to this banana bread that I even went outside to take pictures of the dang thing in the snow!

Simple Oat & Chocolate Banana Bread

  • 3/4 cup Oat Flour
  • 1/3 cup White Flour
  • 1 tsp Baking Soda
  • 1 cup Long-Rolled Oats
  • 1/2 cup Sugar
  • 1/4 tsp. Salt
  • 4 medium, super ripe Bananas
  • 1 Egg + 1 Egg White
  • 2 tbsp. Olive Oil
  • 1 tsp Vanilla
  • 2 tbsp. Espresso
  • 50 g Chopped Dark Chocolate (I recommend 75% cocoa)
  • 1/2 cup Chopped Walnuts

Preheat the oven to 325 degrees.

In a small bowl, mix together the oat flour, oats, white flour, baking soda, and salt. Set aside.

Mix the dry ingredients together.

Mix the dry ingredients together.

In a large bowl, mash the bananas thoroughly (you can use a blender to help you out, or hands).

The bananas should be very ripe! I usually place them in the freezer one they're ripe (hence the brown peel). The freezer lets them ripen and soften even further.

The bananas should be very ripe! I usually place them in the freezer one they’re ripe (hence the brown peel). The freezer lets them ripen and soften even further.

The riper the banana, the easier your task of mushing is.

The riper the banana, the easier your task of mushing is.

 

Whisk the eggs, sugar, olive oil, vanilla, and espresso with the bananas.

Add the olive oil into the wet batter.

Add the olive oil into the wet batter.

Add the sugar.

Add the sugar.

Add the espresso.

Add the espresso.

Whisk the wet batter ingredients together. This brown goo may not seem too appetizing, but it sure is tasty!

Whisk the wet batter ingredients together. This brown goo may not seem too appetizing, but it sure is tasty!

 

 

 

Gradually add the dry mixture to the wet mixture while stirring. Stir just until incorporated, being careful not to over stir.

Stir in the dry mixture.

Stir in the dry mixture.

Coat the chopped chocolate in 1 tbsp. white flour. This will keep the chocolate from falling to the bottom during the baking process.

Good, dark chocolate is key to this banana bread masterpiece.

Good, dark chocolate is key to this banana bread masterpiece.

Coat the chocolate chunks in a bit of white flour.

Coat the chocolate chunks in a bit of white flour.

 

Mix in the chopped chocolate and chopped walnuts.

Add the chopped walnuts and chocolate.

Add the chopped walnuts and chocolate.

Batter is ready!

Batter is ready!

 

Grease a 10″ X 5″ loaf pan with  cooking spray or butter. Pour in the batter. Sprinkle some oats and walnuts over the batter.

Sprinkle oats and walnuts over the batter.

Sprinkle oats and walnuts over the batter.

Place the bread in the oven and bake for about 40 minutes, or until a toothpick comes clean out of the cake. Buon Appetito!

Oat Banana Bread

 

 

 

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