This Oatmeal Banana Nut Bread is a gluten-free recipe, but is made entirely with common ingredients found in most kitchens. So many gluten-free dessert recipes have a daunting list of ingredients that are often expensive and difficult to find. With the holidays coming up, I thought an easy gluten-free dessert that used standard pantry items would be helpful to many readers.
I often use ground oatmeal in my baked goods, but usually in conjunction with another flour. This time, as I was about to add some brown rice flour, I thought about how few of my readers have this on-hand, and how it didn’t really seem to improve most of the baked goods I have used it in. I’d been curious about how the results of going with straight oat flour would be, and I was about to find out.
The result was incredibly moist and damn delicious! Forget the gluten-free flour, and just grind old fashioned oats in your food processor.
- 2 cups old fashioned oats*
- 1 tsp. baking soda
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 2 eggs
- 1 tsp vanilla extract
- 2 ripe bananas mashed, approx. 3/4 cup
- 1/2 cup applesauce
- 1/2 cup low fat buttermilk
- 2 tbs butter melted
- 2 tbs. canola or olive oil
- 3/4 cup light brown sugar
- 2 tbs. honey
- 3/4 to 1 cup chopped walnuts I like it with a cup, but that is probably a little too nutty for many people
Preheat oven to 350 degrees.
Pulse the oatmeal in food processor until consistency of flour.
Add the baking soda, salt and cinnamon, and pulse to mix.
Beat eggs in a large mixing bowl. Add vanilla, bananas, apple sauce, buttermilk, butter, oil, brown sugar and honey. Mix well.
Add the oat flour mixture to the bowl and mix thoroughly.
Fold in the nuts, until evenly distributed.
Coat loaf pan with non-stick cooking spray, and pour batter in.
Bake approximately 1 hour. Outside will start to brown up, but it will stay moist.
For those particularly sensitive to gluten, make certain your oats are certified gluten-free. Most are grown and processed in the vicinity of wheat.