Stock up on a few too many bananas this week? (My every week struggle honestly!). It’s oatmeal raisin banana bread to the rescue!
Banana bread is by far the best way to put those ripe bananas to good use (right up there with my banana “nice” cream cups!). It’s so easy to make it healthier for you and the customizations are endless.
This week’s cravings were for an oatmeal raisin version. Let me know if you try this one out!
Oatmeal Raisin Banana Bread
Ingredients:
3 ripe bananas
2 cups of rolled oats blended (can sub oat flour)
1 tsp vanilla
2 flax eggs (2 tbsp ground flax seed + 6 tbsp water)
1 tbsp cinnamon
1/2 cup any plant milk
raisins (as many as you’d like)
Instructions:
1. Whisk ground flax seed and water in a smal bowl and set in the fridge for at least 10 minutes.
2. As you wait, preheat oven to 350 and spray a loaf pan with coconut oil or line with parchment paper. Mash your bananas in a large bowl.
3. Use a food processor or blender to blend your rolled oats into a flour mixture if you don’t have pre-made oat flour on hand.
4. In the large bowl with the mashed bananas, add in the oat flour, milk, vanilla extract, cinnamon, raisins, and your flax eggs. Mix until combined and slowly stir in raisins.
5. Pour batter into the loaf pan and add more raisins on top, if desired.
6. Bake in the oven for 40 minutes and let cool before enjoying. These usually last about a week in the fridge, and can be served cold or heated in the microwave!
If you LOVED this one, check out more variations of my banana bread!
