Ahhhh, Banana Bread. That hot out of the oven, touched with cinnamon, almost a caramel flavor to it, banana bread goodness. I have fond memories of this stuff from growing up. You best believe my 5 siblings and I could finish a 9×13 pan before you could say, “I call the middle piece!” (Personally, I love the corners. Especially if the edges are a touch crispy).
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I wanted to recreate the banana bread I remembered that was also gluten free, dairy free, mostly sugar free, and something I could feel good about feeding to my girls for breakfast. Also, I wanted it to be thrown together quickly and not need an entire hour to bake. After some trial and error, I found what I was looking for! And no, you don’t need magic fairy dust.
You just need a blender and some bananas, eggs, oatmeal, and a few pantry ingredients. If you want to get real into it, add some walnuts or chocolate chips (my girls love the chocolate chip option). This banana bread takes about 60 seconds to whip up and 25 minutes to bake. I mean…how EASY is this? I’m talking school morning accessible EASY.
If you have a few extra minutes, toast the oats and cinnamon in the oven before blending into a flour because two extra minutes is worth toasted cinnamon oat flavor.
Blend the oats into a flour, blend up your eggs and bananas, combine the mixtures and throw into the oven. While the banana bread bakes and makes the house smell heavenly, you get to sing a happy song because the only clean up is a blender!
If you want to, (and WHY wouldn’t you?) add a nice sprinkle of cinnamon sugar and oats on top before baking. This will create a crispy layer that creates a texture you’ll love biting into. The risk though, is that the kids may try to eat just the topping and call it good. The adult kids too. But that is a risk worth taking IMO.
This tastes like home, especially with a pat of salted butter (that just starts to melt as you spread it) and a glass of cold milk! Enjoy!
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[tasty-recipe id=”1873″]
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