Ingredients
2 cups rolled oats (gluten-free if needed)
4 large bananas (about 1 ½ cups mashed)
2 large eggs (room temperature)
6 tbsp maple syrup (or honey/agave nectar)
1 tsp baking soda
1 cup chocolate chips (optional)
Instructions
- Preheat oven to 180°C / 350°F. Grease a loaf pan and set aside.
- In a high-speed blender or food processor, blend oats, bananas, eggs, maple syrup, and baking soda until smooth and pourable. Add milk if batter is too thick.
- Fold in chocolate chips, if using.
- Pour the batter into the greased loaf pan. Bake for 35–40 minutes, or until a skewer inserted comes out mostly clean.
- Let bread cool completely before slicing.
Notes
- Storage: Refrigerate in a covered container for up to 1 week.
- Freezing: Slice and store in a ziplock bag for up to 6 months.
- Sweetness: For a sweeter bread, add 1/4 cup granulated sweetener or sugar.
- Moisture adjustments: Add extra banana or a splash of milk if batter is too thick.
- Prep Time: 5 min
- Cook Time: 25 min