Happy Thursday, friends. I decided last week that I’m going to start paying more attention to which recipes my family requests the most each week and then share them with you. If they love them and ask me to make them constantly, there is a good chance you will too.
Last week, I made this recipe three times and I literally could not keep it in stock for more than a few days. It seriously “moreish” meaning it causes one to want to have more and more!!
My Banana Oat Almond Chocolate Bread can be eaten for breakfast, (which Ellis does along with my stewed fruit) as an afternoon snack, (like I do) or as an evening snack with a giant cup of British tea like Jonathan’s does every single night.
It’s gluten free, high in fiber, and very quick and easy to make. I promise, this recipe is a keeper. It’s the perfect consistency, it’s flavorful and not at all dry and it feels indulgent without being gluttonous!
Surprise your family after work or school this week with my delicious Banana Oat Almond Bread. I’ll bet it becomes one of the most requested recipes from your kitchen in no time.
Xx Janine
Janine’s Banana Oat Almond Chocolate Bread
Ingredients:
1 cup oat flour
1 cup almond flour
1/4 cup organic brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 egg – organic or free range
1 teaspoon vanilla extract
2 large bananas – mashed well
2 Tablespoons olive oil
3 Tablespoons oat milk
1/2 cup semi-sweet chocolate chips plus extra to sprinkle on top
Instructions:
1: In a medium bowl, combine all the dry ingredients: oat flour, almond flour, brown sugar, baking powder and cinnamon. Mix well and set aside.
2: In a medium bowl, combine all the wet ingredients: the egg, vanilla extract, 2 large mashed bananas, olive oil and oat milk. Mix well.
3: Gently combine the ingredients until well mixed in. Add the chocolate chips and mix well again.
4: Line a loaf pan with parchment paper – gently pour in the batter. Add a sprinkle of chocolate chips on top and a small handful of uncooked oatmeal flakes.
5: Bake for 50 minutes at 350 degrees until the top is cracked and slightly brown. Let cool and enjoy!
