A heart breakfast loaf containing rolled oats, peanut butter and banana. This Peanut butter oat banana bread has gluten and oil free options and makes a great on the go breakfast or snack option.
312g (1 1/4 cups mashed) ripe banana
125ml (1/2 cup) almond milk (see notes)
55g (1/4 cup) light olive oil
75g (1/4 cup) runny peanut butter
2 tsp apple cider vinegar
1 tsp vanilla extract
85g (1/2 cup) coconut sugar (see notes, or see blog post for maple syrup version)
240g (2 cups) rolled oats (certified gluten free if needed, see notes)
60g (1/2 cup) blanched almond meal
2 tsp baking powder (gluten free if needed)
1/2 tsp fine salt
Optional for decorating– 1 banana, peeled and sliced lengthways, 2 tsp honey or maple syrup, 1 Tbsp rolled oats.
- I recommend using kitchen scales to weight the ingredients for accuracy. As thesis a rustic loaf it is fairly forgiving however measuring is always best. I use Australian standard cups and follow the spoon and scrape method to fill.
- Preheat the oven to 180 C (350F) and lightly grease a standard loaf tin (21cm x 11cm x 7cm). Use a piece of baking paper to line the bottom and long sides of the loaf tin, ensuring there is a bit of paper overhanging the top for easy removal of the baked loaf. Set aside.
- In a large mixing bowl add the bananas, milk, oil, peanut butter vinegar, vanilla and sugar. Use a stick blender to bend into a smooth batter. Alternatively you could blend all of these ingredients in a blender or food processor and then transfer to the mixing bowl. Set aside.
- If you are using remade oat flour please skip this step. Place rolled oats into a high-speed blender or food processor. If you have used the equipment to blend the above ingredients ensure the blender/food processor is completely dry before proceeding. Blend on the highest settings for approximately 30 seconds or until the oats have turned into a flour.
- Sieve the oat flour, almond meal and baking powder into the mixing bowl and add salt. Use a wooden spoon to combine well- it is better to slightly over-mix than slightly under-mix this loaf so ensure it is well combined. Transfer batter to your prepared loaf tin. The batter will be thick so use a spoon to spread it prod evenly. If desired top with etc sliced banana (press the banana down into the batter a little) extra rolled oats and honey or maple syrup.
- Bake for 50-55 minutes. In my oven 53 minutes is perfect. To test if the loaf is done insert a skewer into the middle of the loaf- you should feel resistance in the loaf and when removed the skewer should have quite a lot of moist crumbs on it but no wet batter. Now- turn off the oven and open the door completely. Leave the loaf in the over for 3-4 minutes then carefully transfer to a wire rack to cool an extra 10 minutes. After this time using the overhanging baking paper to lift the loaf out of the tin and allow it to cool completely on the wire rack before slicing into it. Do not cut into the loaf when it is still warm, as this can compress the loaf and cause a gummy texture.
Once your loaf has completely cooled store in a container in the pantry (2-3 days in mild weather) or fridge (3-4 days). To freeze slice the banana bread first and freeze slices individually into ziplock bags or cling wrap (like this compostable one) for up to 8 weeks.
- You can substitute almond milk for your preferred milk. Cows, soy or boxed coconut milk work best.
- You can reduce coconut sugar to 1/4 cup (42g) but I would not recommend omitting entirely. Sugar plays other important roles in baking, not just adding sweetness.
- Rolled oats can be substituted for oat flour measuring by weight, not volume.
- To make an oil free loaf omit the olive oil and increase the milk to 187ml (2/3 cup) and the peanut butter to 100g (1/3 cup).
Keywords: Oat bread, banana bread, breakfast loaf, oatmeal, baked oats, gluten free baking, vegan baking