The oats replace all-purpose flour in this version of banana bread, imparting a more rustic look to the final product. If you're looking for a heart-healthier version of the classic, try this version!



 

    Serves: 9 servings    Total Time:  55 minutes Prep Time: 10 minutes Cook Time: 45 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Oats – 3 cups old fashioned, rolled oats  Eggs – 3 large Bananas - 3 medium / large, very ripe Sugar – ¼ cup (\*can use sugar substitute if desired, see below) Baking-powder – 2 teaspoons Vanilla-extract – 2 teaspoons Cinnamon – 1 teaspoon 

## Instructions

Step 1

Preheat the oven to 350°F. Lightly grease or spray a 4x8 inch loaf pan.

Step 2

Blend the oats in a blender or food processor until they are a flour-like consistency.

Step 3

Add the remaining ingredients to the oat flour and blend until combined.

Step 4

Transfer the batter to the prepared baking pan. Smooth into an even layer.

Step 5

Bake on the center rack of the preheated oven for 30 to 45 minutes (to check if it’s done, stick a knife in. It should come out clean).

Step 6

Cool on a wire rack for 15 minutes or until fully cool. Serve with a drizzle of honey and a dollop of Greek yogurt if desired.

 

### Notes

\*Sugar substitutes are a good alternative to regular sugar if you are working to manage your blood sugar or want to reduce calories or carbohydrates. We like using monk fruit sweetener, erythritol, or stevia.

## Nutrition Information

  Serving Size: 1/9 loaf serving Calories: 182 Calories Fat: 3.3g Saturated Fat: 0.7g Carbohydrates: Net Carb: 33.9g Dietary Fiber: 3.8g Protein: 5.7g Sodium: 130