So last night I was feeling a bit crazy and decided to completely scrap the banana bread recipe I had been previously been using and try something new. I don’t know why I like oats so much, but lately I’ve been adding it to all of my baking. It’s a great source of protein, dietary fibre, and iron which is really helpful as I am limited in how often I eat meat. Oats are also gluten free with some minor exceptions. Here is the exact breakdown of the Rolled Oats I use from the Bulk Barn website:
|Serving Size: 100 g|
|Amount||% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g|
|Trans fat 0g|
|Total Fat Percentage||5%|
|Dietary Fibre 10g||40%|
The other substitution I made was adding Buckwheat Flour which I use in some other recipes as well. The batch I made turned out really well however I’ve yet to figure out how cafe’s and grandparents get that great moist non-crumbly bread, but when I do I’ll be sure to write about it. UPDATE: So it turns out that by placing a casserole dish of hot water on the rack below the bread pan in the oven largely solves this problem!
One word of warning, combining the Oats and Buckwheat flour is potentially disastrous if you plan on consuming large portions of a loaf at one time. Both ingredients contain huge amounts of fibre and have the potential to make you quite regular if consumed in large quantities.
Preheat the over to 350 degrees Fahrenheit.
Combine the following dry ingredients in a large mixing bowl:
1 cup Rolled Oats
1.5 cups of Dark Buckwheat Flour
1 tsp of Baking Soda
1/4 tsp of Salt
1/2 cup (at least!) of chocolate chips
In another bowl:
Mix 1/2 cup of melted butter with 3/4 cup of brown sugar
Then mix in 3 beaten eggs, and 3 mushed bananas
Pour wet ingredients into large mixing bowl containing dry ingredients and mix thoroughly.
Grease your bread pan, pour in the mixture and bake for 45-50 minutes. As well, place a casserole dish full of hot water on the rack below the bread pan for more moist banana bread.