Havermout-bananenbrood

Zo eenvoudig Havermout-bananenbrood is the most healthy banana bread for breakfast, packed with fiber and proteins. Plus, you don’t need dairy or eggs to make it!

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If there’s something I never get bored of, it is making banana bread, from classic veganistisch bananenbrood to funky carrot cake banana bread or the crazy easy Bananenbrood met 3 ingrediënten.

It’s the best way to use a large number of ripe bananas and meal prep breakfast or healthy snacks for the family. Plus, you don’t need eggs or dairy to make banana bread – I know most oatmeal banana bread will use eggs, but I am here to tell you that you don’t have to!

Believe me, after trying a slice of this oatmeal banana bread you will be convinced that you shouldn’t add eggs to banana bread anymore.

Havermout-bananenbrood

This easy Oatmeal Banana Bread is the most healthy banana bread for breakfast packed with fibers and proteins. Plus, you don't need dairy or eggs to make it!

4.85 vanaf 13 stemmen

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Prep Tijd: 15 minuten mins

Cook Tijd: 45 minuten mins

afkoelen: 3 uur uur

Totale tijd: 4 uur uur

Gerecht: Ontbijt

Keuken: Amerikaans

porties: 8 plakjes

Calorieën: 327.6 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 cup Geprakte banaan - ongeveer 3 middelgrote bananen
• ▢ 2 theelepels Citroensap - of appelciderazijn
• ▢ ⅓ cup Sojamelkproteïne Plus - of plantaardige melk
• ▢ ⅓ cup Olijfolie met milde smaak - of gesmolten kokosolie
• ▢ 2 theelepels Vanille-extract
• ▢ ½ cup Ongeraffineerde rietsuiker - unrefined cane sugar or coconut sugar
• ▢ 1 ¼ cup Meel voor alle doeleinden - Opmerking 1. Leer hoe je bloem nauwkeurig afmeet.
• ▢ 1 cup Ouderwetse havervlokken - of instant havermout
• ▢ ½ theelepel Zout
• ▢ 1 theelepel Kaneel
• ▢ 2 theelepel Bakpoeder
• ▢ 1 theelepel Bakpoeder

optioneel

• ▢ ½ cup Gehakte pecannoten - of walnoten

Instructies

• Preheat the oven to 390°F (200°C). Line a 9-inch x 5-inch loaf pan with parchment paper and lightly spray some oil to prevent the batter from sticking to it.
• Pel de bananen, prak ze fijn en meet de exacte hoeveelheid geprakte bananen af ​​die in het recept nodig is. Doe de geprakte bananen vervolgens in een grote mengkom.
• Combine mashed banana, lemon juice, almond milk, olive oil, or melted coconut oil (lukewarm, not burning hot!), coconut sugar, and vanilla extract. Stir until everything is well combined. Set it aside.
• In another mixing bowl, whisk together flour, rolled oats, cinnamon, baking soda, baking powder, and salt.
• Meng de droge ingrediënten door de natte en spatel er, indien gewenst, de fijngehakte noten doorheen.
• Fill the loaf pan and sprinkle extra rolled oats on top if desired.
• Place the loaf pan in the center rack of the preheated oven and reduce heat to 350°F (180°C). Bake for 40-55 minutes or until a toothpick inserted in the center of the comes out clean or with a little crumb on it meaning the bread is baked but still moist.
• Laat het 10 minuten afkoelen in de pan, haal het er dan uit en laat het verder afkoelen op een rooster.

Opslag

• Bewaar de taart in een taartdoos in de koelkast gedurende 4-5 dagen, of vries hem in en laat hem de dag voor consumptie ontdooien.

Notes

Opmerking 1: You can replace all-purpose flour with white wholewheat flour, spelt flour, or all-purpose gluten-free flour. However, this recipe won’t work with almond flour or coconut flour.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

Apparatuur

Mengkom

Maatbekers en lepels

Afkoelrek

Broodvorm van 9 x 5 cm

Perkament

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 327.6kcal | Koolhydraten: 44.6g | Eiwit: 4.8g | Vet: 15.2g | Verzadigd vet: 1.9g | Meervoudig onverzadigd vet: 2.8g | Enkelvoudig onverzadigd vet: 9.6g | Natrium: 389.9mg | Kalium: 224.2mg | Vezels: 3.3g | Suiker: 17.7g | Vitamine A: 28.6IU | Vitamine C: 3.8mg | Calcium: 76.6mg | Ijzer: 1.8mg | Magnesium: 37.3mg | Fosfor: 112mg | zink: 0.9mg

Ingrediënten en vervangingen

This high-fiber and high-protein banana bread is made only basic pantry ingredients:

• Meel voor alle doeleinden or white whole wheat flour or white spelt flour.
• Ouderwetse havervlokken – feel free to use a gluten-free certified oats brand if you are intolerant to gluten.
• Bakpoeder en Bakpoeder – for a soft, fluffy texture.
• Amandelmelk – I prefer using unsweetened almond milk to avoid unnecessary sugar. You can also use any other plant-based milk such as coconut milk, oat milk, or cashew milk.
• Citroensap – You can use lemon juice squeezed out of fresh lemons or buy packed natural lemon juice.
• Lichte olijfolie of gesmolten kokosolie.
• Vanille-extract – for added flavors.
• Geprakte Bananen from ripe bananas or yellows bananas – you can adjust the sweetener based on the ripeness level of the bananas. Feel free to decrease sugar to 1/4 cup if your bananas are ultra-ripe with dark black spots on their skins.
• Zachte bruine suiker – or brown sugar. I like soft brown sugar because it adds moisture to the bread and makes the crumb less dry. Other options are unrefined cane sugar or coconut sugar.

The great thing with banana bread recipes is that you can always upgrade your recipe by adding some of the below ingredients in the banana bread. Before pouring the batter into the loaf pan, stir in 1/2 cup of some of the below ingredients:

• Donkere chocoladestukjes
• Gehakte walnoten of pecannoten
• Geraspte kokos

How To Make Oatmeal Banana Bread

Here’s how to make my version of banana bread with oats.

1. First, pick yellow to ripe bananas and pre-measure all the ingredients called by the recipe into the small recipients. I like to prepare my ingredients before starting baking so I avoid missing any important ingredients during the process.
2. Preheat the oven to 390°F (200°C). You will reduce the oven temperature later when you bring the bread to the oven. In fact, prewarming the oven by 25°F (20°C) over the regular baking temperature ensures that the bread rises well. It’s very useful for banana oat bread because the batter is higher in fiber and denser. So it ensures a soft, fluffy banana bread that is not packed or dense.
3. Line a 9-inch x 5-inch loaf pan with parchment paper keeping hanging parts on the side for easier removal. Grease the paper with coconut oil or olive oil and set it aside.
4. In a mixing bowl, whisk the dry ingredients together except the sugar: flour, oats, baking powder, baking soda, and salt. Set aside.
5. In another bowl, add the bananas and mash with a fork or potato masher. You can also use a stand mixer and use the paddle attachment to turn the banana into puree very quickly.
6. Then, stir in olive oil or melted coconut oil, lemon juice, almond milk, and vanilla extract. When the liquid mixture is well-combined, whisk in the sugar.
7. Finally, stir the dry ingredients into the wet ingredients until they form a smooth thick banana bread batter.
8. Giet het bananenbroodbeslag in de voorbereide broodvorm.
9. Sprinkle some extra old-fashioned rolled oats on top of the bread before baking.
10. Place the banana bread on the center rack of the oven, reduce the heat to 350°F (180°C) and bake the banana bread for about 40 to 55 minutes.
11. Check the baking by inserting a pick in the center of the bread. When the pick comes out clean or with a little crumb on it it means the banana bread is cooked and still moist. Don’t over-bake the banana bread or the crumb can end up dry.
12. Let the the banana bread cool down in its pan for 10 minutes then lift the pieces of parchment apart to release the oatmeal banana bread onto a wire rack.
13. Cool down on the rack for 3 hours or overnight before slicing the bread. When the bread has cooled and is cold to the touch, you can slice it.

Presenteren

This oatmeal banana bread is a great recipe for breakfast because it’s packed with everything you need to have energy in the morning. It’s also very fulfilling because of its high amount of fiber and proteins.

So you can serve this oatmeal banana bread plain, on side of your eiwitrijke warme chocolademelk, chocolate avocado smoothie, or coffee. Or add some extra toppings like:

• Pindakaas
• Amandel boter
• Baby Jam or jam you like
• Chocolade pasta
• Ahornsiroop
• Greek Yogurt, like almond yogurt or coconut yogurt.
• Dadelkaramel

Allergie-uitwisselingen

Below I listed some options to make this oatmeal banana bread suitable for anyone with food allergies:

• Glutenvrij – I suggest replacing all-purpose flour with an all-purpose gluten-free flour blend containing xanthan gum. Use gluten-free certified oats and gluten-free baking powder.
• Sugar-Free – banana contains sugar so banana bread will never be sugar-free but this recipe can be made without added sugar. Simply skip the sugar or use a natural sugar-free alternative like erythritol, allulose, or stevia.

Meer recepten voor bananenbrood

Below I listed some more banana bread recipes for you to try:

Veganistische worteltaart en bananenbrood

Bananenbrood zonder toegevoegde suiker

Bananenbrood zonder eieren

Chocolade pindakaas bananenbrood