Banana Bread with a Twist

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I wouldn't change a thing about this banana bread! –Shane Burks II

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Try this high fiber, low added sugar, tasty banana bread recipe made from oat flour.

Oat flour is a great alternative to all-purpose flour for those with celiac disease or just those looking for a more whole-grain option. This recipe is super easy and makes a great breakfast, snack, or dessert option.

Banana Bread with a Twist

Yield: 8 servings

Ingredients

• 3 large ripe bananas

• 2 large eggs

• 2 cups of oats, blended into a flour

• 1 teaspoon baking soda

• 1 teaspoon pure vanilla extract

• 2 tablespoons sugar free syrup

• 1/3 cup chocolate chips (optional)

• 1/2 cup blueberries (optional)

• 1 tablespoon brown sugar

• 1 tablespoon butter, melted

• 1/2 teaspoon cinnamon

How to Make Banana Bread

Preheat oven to 350°F and spray loaf pan with cooking spray.

1. Mash ripe bananas in a large bowl.

2. Mix in eggs, vanilla, syrup, oat flour, and baking soda.

3. Optional: Fold in chocolate chips and/or blueberries.

4. Pour batter into loaf pan.

5. In a small bowl, mix melted butter, brown sugar, and cinnamon.

6. Bake for 45 minutes or until toothpick comes out clean.

7. Let bread cool in pan for 5-10 minutes before slicing.

8. Serve bread right after or store in an airtight container for up to 4-5 days at room temperature; 7-10 days in refrigerator; or 3 months in the freezer.

Written by Brianna Starr