El Banana Bread or banana bread is a great breakfast or snack. It is very tasty and stays juicy for up to 4 days if we keep it properly under a campaign or in an airtight container. It is also a healthy proposal that allows us to take advantage of very ripe bananas.
If you have four or five ripe bananas in the fridge, it's time to try this recipe. A recipe that we have prepared using oatmeal and a not very high amount of sugar in order to make it healthier. Don't have oatmeal? Do not worry, you will only have to crush oat flakes to obtain it.
Ingredients
- 190g. oatmeal
- 1 tablespoon of baking powder
- 1 teaspoon of salt
- 1/2 tablespoon of baking soda
- 4 large and ripe bananas + 1 for garnish
- 90g. whole cane sugar
- 2 eggs L
- 1 tablespoon vanilla extract
- 150 ml. Of olive oil
- 100 g. chopped hazelnuts
- 50 g. chopped dark chocolate
- 1 handful of raisins
Step by step
- Pre-heat the oven at 180 ° C.
- Mix in a bowl whole wheat flour, yeast, bicarbonate and salt.
- In a dish smash all 5 bananas ripe with the help of a fork and reserve.
- Beat the eggs in a bowl until fluffy and then add the sugar. Beat the whole for a couple more minutes.
- Then incorporate the banana and beat at low speed to integrate them.
- Add later oil and extract vanilla and mix well.
- Now add the dry to wet elements, mixing with a spatula until integrated.
- In conclusion, add the hazelnuts, the chocolate and the raisins and mix.
- Pour the dough into a rectangular mold lined with parchment paper and garnish with a banana cut lengthwise.
- Bake 40 minutes or until when prodding with a skewer stick it comes out dry.
- Remove from the oven, let it warm for 10 minutes and unmold on a rack.