This banana coconut date and cranberry loaf is packed with fibre! Better yet, it’s gluten-free. Too good to be true? Nope! Make it for yourself, and maybe only for yourself. Right. Now.
Recipe and more links below
- 2 cups of oat flour (blend about 3 cups of regular oats/gluten free oats in a blender/magic bullet/food processor, until you get a flour texture)
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 3 ripe bananas, mashed
- 1 tbsp. olive oil (YES, you can use olive oil for this recipe, or any other of the aforementioned oils)
- 1/3 cup brown sugar + 1 tbsp. for dusting
- 1 tsp. vanilla extract
- 2/3 cup of whatever mix of dried fruits, nuts, seeds, chocolate chips, etc. you want
- 3 tbsp. of oats for dusting
Now, once you have all your ingredients out in front of you, preheat your oven to 350F.
Once your oven is preheating (and you made sure that there was nothing inside the oven), line a bread loaf tin/pan with parchment paper. I use parchment paper since you don’t need to grease the tins (easier cleaning).
In a big mixing bowl, mash your bananas (for an extra workout, mash them by hand… if you’ve already had your arm workout for the day, go ahead, use an electric beater). Add your sugar, vanilla and oil and beat until creamy (I swear it’s not a good idea to do this right after a hard core biceps/triceps workout).
In a smaller bowl, combine your oat flour, baking soda, baking powder and salt, and mix to combine.
Add in your oat flour mix gradually, and keep stirring so you can avoid lumps and air pockets. I find it easier adding dry ingredient to the wet ones, than the other way around.
Once everything is combined, fold in your 2/3 cup of whatever (in my case, I mixed unsweetened shredded coconut, chopped dates and chopped cranberries)
Once everything is combined, pour it into the loaf tin. Sprinkle the extra oats and brown sugar over it.
Bake for 50-60 minutes, or until a knife comes out clean. As I said, it is quite dense so don’t be too worried.
Let me know what you think!