Maple-Oat Banana Bread
This is surprisingly the first time I’ve branched out from my classic go-to Better Homes and Gardens Banana-Nut Quick Bread. And I am pleasantly surprised! The maple syrup gives this bread a delectable sweetness and the oat flour provides more of a rustic texture. Yum! Not only is this bread delicious, but it is also quite nutritious! The oat flour and whole wheat flour provide ample fiber (I know I mention it in almost every post…but fiber is so important in our world of white bread and sugar cookies!)
Now you might be surprised by the addition of apple-cider vinegar. I admit, I had to look up what the purpose was! The apple cider vinegar (any vinegar or acidic substance would work) reacts with the baking soda to produce carbon dioxide, which gives the bread a little lift when baking (it acts as a leavener). The apple cider vinegar, in this case, is masked by all of the other flavors, so you don’t have to worry about your bread tasting like vinegar.
What are you waiting for? Get baking and let the fragrant cinnamon, vanilla, and maple flavors fill your home with a mouth-watering aroma…
MAPLE-OAT BANANA BREAD
Recipe from Thug Kitchen
- 2 cups oat flour
- 1 cup whole wheat pastry flour
- 1 3/4 teaspoons baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup milk (or any nondairy milk)
- 1/4 teaspoon apple cider vinegar
- 2 cups mashed banana (about 4 bananas)
- 1/3 cup maple syrup
- 3 Tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 Tablespoon sugar (I used sugar in the raw)
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a standard loaf pan.
- Mix the flours, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a small glass, mix together the milk and vinegar. Mix together the mashed banana, maple syrup, olive oil, and vanilla in a large bowl. Add the milk mixture and blend. Add the dry ingredients to the wet ingredients and mix until there are no more dry spots in the batter.
- Pour the batter into the loaf pan and sprinkle the sugar over the top. Bake until the top is golden and a toothpick comes out clean, about 30 to 40 minutes. Let cool slightly before removing from pan. It helps to run a metal spatula around the sides before carefully “dumping” out the loaf.