Dark Chocolate Raspberry Oatmeal Banana Bread
Dark chocolate raspberry oatmeal banana bread baked to perfection with oat flour, minimal added sugar, juicy raspberries, and creamy dark chocolate.
Servings 10 slices
Ingredients
- About 3 cups oatmeal {gluten-free oats}
- 1 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 1/2 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 2 egg whites
- 1 cup smashed raspberries
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Spray 9x5 inch loaf pan with cooking spray.
- Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
- Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
- In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
- Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean.
- Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Notes
It typically takes 2 1/2-3 cups of oatmeal to make 2 cups of oat flour, so you may have some leftover. This recipe only calls for 2 cups.
To ensure recipe is gluten-free, use gluten-free oatmeal when making your oat flour