Rain or sunshine, hot or cold out, banana bread is a 4 seasons kind of food. I mean let’s be real – bananas are the numero uno purchased item at that big gorilla store I like to call Wally World. Bananas are cheap and bananas that are prime for banana bread making can usually be found for even cheaper.
Now this banana bread is fab because it has oats and chocolate chips. It’s moist, has a nice crunch texture to the crust and tastes delicious with a smothering of jam on top. Perfect for a Saturday afternoon delight or for a Sunday starter.
Ingredients for 1 loaf:
1 1/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1 cup uncooked old fashioned oats
3 tsp coconut oil, melted
1 egg, beaten
3 egg whites, beaten
2-3 large bananas, ripe and mashed
2 tbsp. unsweetened applesauce
1/4 cup mini chocolate chips
Preheat oven to 350°F.
Grease loaf pan and set aside.
In a large bowl, stir together all of the dry ingredients (flour through oats).
In another bowl, mix the mashed bananas, oil, the beaten whole egg, and the applesauce.
Add the wet ingredients to the dry ingredients and mix well.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter with a large rubber spatula.
Pour batter into pan and bake 45 to 50 minutes. Pull from the oven and allow to cool in the loaf pan for 5 minutes. Flip out onto a wire rack and allow the bread to cool for an additional 10 minutes.
Eat plain or spread with jam
Cheers to banana bread