3 cups rolled oats ground into oat flour
3 large bananas
1/3 to 1/2 cup dried cranberries
1/4 cup mik
1 tablespoon vanilla extract
1/3 cup maple syrup
1/4 cup brown sugar
3 tsp cinnamon
1/8 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon baking powder
Preheat oven to 350F.
Using a food processor / blender / nutri-bullet or whatever, grind 3 cups of steel cut oats into fine oat flour.
In a large bowl, mash bananas with a fork. Then, whisk in all the wet stuff.
In a seperate bowl, add all the dry stuff and mix to combine evenly.
Next, combine all ingredients together into a wet batter and allow to rest for 5 minutes.
Bake in a buttered loaf pan for 50-55 minutes. Test with a dry toothpick.
This recipe was inspired by a recipe I found online at Hungry Hobby.
When I baked this bread, I was hoping for rustic, healthy bread. Quickbreads are great at showcasing ingredients like nuts and berries, fruits, vegetables, and rustic grains. This turned out a little heavy, and super delicious. It really hits the spot. This bread is very filling, high-fiber, and nutrient-rich without gluten. Give this a try.