I wanted to start making healthy whole grain loafs for my husband to get his carb fix. Right now life is super hectic and believe it or, making muffins is just a lot of work (filling each individual cup… the extra work in cleaning a muffin tin with all those individual compartments, as opposed to a loaf pan). That these are considerations for me may sound crazy to those of you with time on your hands, but my life is crazy, through no choice of my own.
This is a healthy loaf recipe, rich in unrefined whole grains. In addition to the oats, the flour is oat flour, which is super healthy and certainly far better for you than anything containing refined flour. So this baby is all oats. To keep the sugar content healthy and “clean”, use coconut sugar (very similar to brown sugar, but much, much healthier). Or if calories are the concern, opt for Splenda brown sugar (not a clean option, but better than full calorie, full sugar brown sugar). OIive oil is used because it is heart smart – helps to keep your arteries clear and your cholesterol in check.
- 1 cup packed Splenda brown sugar or Coconut Sugar
- 1/2 cup olive oil
- 1/2 cup 2% milk or skim
- 2 large eggs
- 2 cups mashed ripe bananas (about 4-5 medium bananas) or apple sauce
- 2 cups oat flour
- 1 cup oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan.
In a large bowl, combine the sugar, olive oil, milk and eggs. Mix until combined. Stir in the bananas.
In another bowl, combine the oats, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients all at once and stir until combined.
Pour the batter into the loaf pan. Bake until a tester inserted in the center comes out clean, about 60 minutes. You will probably need to cover the top with foil about halfway through the baking time to avoid over-browning.
Cool for 10 minutes before removing from the pan. Allow to cool completely before cutting.