Sugar Free Oat Flour Banana Bread

Indulge in moist, sugar-free banana bread made with oat flour for a healthier twist on a classic favorite.

Course Snack

Cuisine American

Prep Time 15

Cook Time 40

Total Time 45

Servings slices

Calories 175kcal

Author Kim

Preheat Oven: Preheat fan oven to 180°C/360 F. Lightly spray a 10 cm x 20 cm (4 inch x 8 inch) loaf tin with oil and line with baking paper.
Or use a square pan - 20cm x 20xm (8x8 inch)
Soften Dates: Combine 10 medjool dates (pitted) and 1 cup hot tap water in a bowl. Let them sit for 10 minutes to soften and them drain or press out excess moisture. (can skip this step if dates are already soft and pliable)
Make Oat Flour: Process 2 cups rolled oats in the food processor until they resemble a flour consistency.
Make Batter: Add softened dates, 4 medium ripe bananas, ¼ cup monkfruit sweetener (brown or golden), 3 medium eggs, 2 teaspoons vanilla essence, 2 teaspoons baking powder, to the food processor containing the oat flour and blitz everything until a batter is formed.
Pour and Bake: Spoon mixture into prepared tin and smooth surface with back of a spoon. Bake for 40 minutes at 180 degrees fan forced (350 F) or until a skewer inserted into the centre comes out clean.
Rest and Cool: Let it cool in tin (covered with a towel) for 30 minutes before transferring to a wire rack to cool completely. Make sure to keep it covered while on the wire rack to prevent it from drying out. (storage and freezer instructions are in the notes below)

Ripe Bananas: Use overripe bananas for the best flavor. They should be heavily speckled or even mostly brown. They're sweeter and provide a more intense banana flavor.
Oats: Big rolled oats are ideal to use as they are full of fibre and blitz up nicely to make oat flour. Alternatively you can buy oat flour from the supermarket.
Sweetener: I used Golden Earth Brown Granulated Sweetener. It looks just like brown sugar and has the same consistency and taste but without the calories. Its also a natural sweetener without any nasties or aftertaste.
Medjool Dates: These add moisture and sweetness to the banana bread. Medjool dates are soft and plump with a caramel like sweetness. They are also full of fibre.
Eggs: these are the binder that hold the bread together. Fresh eggs at room temperature will give the best result.
Storage: Store banana bread in an air tight plastic container at room temperature for 3 days
Freezer Friendly: Absolutely. Slice into 8 portions, pop into ziplock bags and into the freezer. Freeze for upto 8 weeks.