Chocolate Chunk Banana Bread with Oat Flour

Why You’ll Love This Recipe

• It’s a great way to use up overripe bananas, turning them into a delightful treat.

• The combination of oat flour and cottage cheese results in a moist and tender crumb.

• Rich chocolate chunks add a decadent touch to every bite.

• It’s gluten-free, making it suitable for those with dietary restrictions.

• The recipe is straightforward and easy to follow, perfect for both novice and experienced bakers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 overripe bananas

• 1/3 cup cottage cheese (or Greek yogurt)

• 1/2 cup cane sugar

• 1/3 cup light olive oil (or avocado oil)

• 2 teaspoons vanilla extract

• 2 teaspoons apple cider vinegar

• 2 large eggs

• 2 1/4 cups oat flour

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 2/3 cup chocolate chunks

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a blender or food processor, combine the bananas, cottage cheese, cane sugar, olive oil, vanilla extract, and apple cider vinegar. Blend until smooth.

3. Pour the mixture into a large mixing bowl. Add the eggs and whisk until well combined.

4. In a separate bowl, whisk together the oat flour, baking powder, cinnamon, and salt.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

6. Fold in the chocolate chunks.

7. Pour the batter into the prepared loaf pan, smoothing the top.

8. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

• Servings: 12 slices

• Prep Time: 15 minutes

• Cook Time: 45-55 minutes

• Total Time: 1 hour to 1 hour 10 minutes

Variations

• Dairy-Free: Substitute cottage cheese with a dairy-free yogurt or mashed silken tofu.

• Vegan: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).

• Nutty Twist: Add chopped walnuts or pecans for added crunch.

• Spiced: Incorporate nutmeg or allspice for a warm, spiced flavor.

• Fruit-Infused: Mix in dried cranberries or raisins for a fruity touch.

Storage/Reheating

• Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

• Freezing: Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.

• Reheating: To enjoy a warm slice, microwave for 15-20 seconds or toast lightly.

FAQs

Can I use regular flour instead of oat flour?

Yes, all-purpose flour can be used as a substitute for oat flour in this recipe. However, the texture may differ slightly, and it will no longer be gluten-free.

How do I make oat flour at home?

To make oat flour, blend rolled oats in a food processor or blender until they reach a fine, flour-like consistency.

Can I use frozen bananas?

Absolutely. Thaw the frozen bananas completely and drain any excess liquid before using them in the recipe.

What can I use instead of cane sugar?

You can substitute cane sugar with coconut sugar, maple syrup, or honey. Keep in mind that liquid sweeteners may slightly alter the batter’s consistency.

Can I make this recipe into muffins?

Yes, pour the batter into a muffin tin lined with paper liners. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion

This chocolate chunk banana bread with oat flour is a delightful and wholesome treat that I love to bake. It’s simple to make, packed with flavor, and versatile enough to accommodate various dietary preferences. Whether I’m enjoying a slice for breakfast or as an afternoon snack, it’s always a hit. Give it a try, and it might just become a staple in your baking repertoire too.