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+ servings
slices of oat flour banana bread
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Oat Flour Banana Bread

Super moist, refined sugar free Oat Flour Banana Bread that is loaded with banana flavour.  Full of fibre and protein to keep you fuller for longer.
Course Snack
Cuisine Australian
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 slices
Calories 326kcal
Author Kim

Ingredients

Instructions

  • Preheat oven to 180 degrees C/350 degrees F
  • Mash the bananas in a bowl and set aside.
  • In a large mixing bowl, add the monkfruit sweetener, vanilla and softened butter. (If butter is straight from the fridge, microwave for 15 secs to soften). Use handheld electric beaters to beat the sweetener and butter for 2 minutes
  • Add the eggs one at a time, using the electric beaters to mix each egg in.
  • In a separate bowl, add the flour, cinnamon, baking soda and bicarb soda. Mix with a spoon to combine.
  • To the bowl of wet ingredients, add the dry ingredients, followed by the mashed banana and sour cream.
  • Mix with a wooden spoon gently until the mixture is all combined and a batter is formed.
  • Line a loaf tin with baking/parchment paper. I used a rectangle metal loaf tin 30 cm x 15 cm (12 inch x 6 inch)
  • Bake in oven at 180 degrees C/350 degrees F for 50 minutes.
  • Remove cake from oven and test with a cake skewer. If it comes out clean, the cake is cooked
  • Let cake cool in the tin for 15 minutes, then take it out to further cool on a wire rack, covered with a tea towel.

Notes

  1. Sweetener: I used Lakanto Monkfruit Brown which is a natural sweetener that measures just like sugar but without the calories.
  2. Choosing the right bananas: If you can choose bananas that have started to go a bit brown, that is ideal. Any brand of banana is OK, it’s more important to ensure it’s the right level of ripeness.  Avoid buying bananas that have any green bits as these won’t be suitable to make banana bread.  They’ll  be too firm and to bitter.
  3. Ripening Bananas Quicker: Put bananas in a brown paper bag in a drawer overnight to help them ripen up. 
  4. Mashing Bananas: Use a big bowl, peel one banana at a time and put it into the bowl.  Mash with a large fork by pressing down into the banana.  Once mashed, add another banana and so on.  Avoid putting all bananas in at once to mash as this makes it more difficult
  5. Storage: Store banana bread in an air tight plastic container at room temperature for 3 days
  6. Freezer Friendly: Absolutely. Slice into portions, pop into ziplock bags and into the freezer. They will last for 4 weeks.
  7. Sour Cream: buy the full fat version as you really need the higher fat content for this recipe to ensure the banana bread is moist. Low fat sour cream will result in a dry end result.
  8. Additions:  spices (½ teaspoon ground cinnamon, nutmeg, ginger) - just one not all  three, nuts (1 cup lightly toasted chopped walnuts or pecans), fruits (½ cup dried or fresh blueberries, fresh raspberries, unsweetened shredded coconut)

Nutrition

Calories: 326kcal | Carbohydrates: 37g | Protein: 6g | Fat: 22g | Saturated Fat: 11g | Fiber: 8g