Description
A delicious and healthy banana oat loaf that is easy to make and perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/4 cups rolled oats (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 medium ripe bananas
- 2 Medjool dates (pitted)
- 1/2 cup plus 2 tablespoons yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (plus a sprinkle of zest)
- 3 tablespoons nondairy milk (plus more as needed)
- 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease your baking dishes.
- Blend the oats into a fine flour. Transfer to a large bowl.
- Mix dry ingredients: Whisk the baking powder, baking soda, and cinnamon (if using) into the oat flour.
- Blend wet ingredients: In the same blender as used to grind the oats, blend the bananas, dates, yogurt, lemon juice, nondairy milk, and vanilla until completely smooth and slightly airy.
- Add the blended wet mixture to the dry ingredients. Add the chia seeds, hemp hearts, and lemon zest and gently fold just until combined. Do not over mix. The batter should be thick but light and spoonable.
- Transfer to two glass storage containers (about 8 × 6 × 3 inches each) or any dish that keeps the batter about 1½ inches thick. Smooth the tops and add desired toppings.
- Bake on the middle rack for 35 minutes. Check the center with a toothpick. If needed, bake 5–10 minutes longer. If the top browns too quickly, move to a lower rack.
- Let cool completely before slicing. Divide each loaf in half — each half is one serving.
Notes
- For a gluten-free version, ensure oats are certified gluten-free.
- Can add nuts or seeds as toppings if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg