Just recently I’ve had an incredible sweet tooth and made some chocolate chip banana loaf which was yummy, but an incredible amount of calories as it is technically cake after all! I always make pancakes with blended porridge oats so that they are healthier and contain more protein and less carbs. I decided to have a look online to see if I could find a recipe that used oats for banana bread and managed to find one here. As with a lot of yummy recipes, everything is in cups and ounces so I worked out the ingredients in grams, added a few extra bits like chocolate chips and because it tasted yummy, wanted to tell you all how to make it as well. Rather than being over 500 kcals a slice like most banana breads, I’ve used myfitnesspal.com to work out that when cut into 10 servings, this is 390 kcals. Ok so it’s not as healthy as some lettuce, but it’s better than most cakey products.
So for this delicious oaty chocolate chip banana bread, you will need:
- 225g porridge oats
- 3 bananas (mashed)
- 125g peanut butter
- 100g dark brown sugar
- 2 tsp baking powder
- 1/2 tsp of cinnamon
- 100ml semi skimmed milk
- 175g dark chocolate chips
- 75g chopped hazelnuts
- 1 tsp vanilla essence
- 1 loaf tin
- First, blend the porridge oats so that they become fine and powdered. Make sure the oven is being preheated to 180C and that you have your tin ready and lined with baking paper.
- Add the banana, peanut butter, sugar, baking powder, vanilla essence and cinnamon to the oats. They need to be blended but it’s much easier if you mix first then blend as it is a fairly dry mixture. The original recipe said to only add milk if necessary but I found I had to add quite a bit because it was so dry.
- Add in the hazelnuts and chocolate chips, remembering to save some to top the bread with.
- Pour the mixture into the loaf and add the hazelnuts to the top. I found that the chocolate chips burnt in the last 15 minutes when cooking so I’d suggest leaving them off for now unless you want it to end up like mine!
- 6. Once finished cooking, leave it in the tin for about 15 minutes and then transfer to a wire rack. Eat whilst it’s still warm!
li>Put the tin in the oven for around 45 minutes, remembering to add the chips on top half way through.
If anyone tries this recipe, I’d love to know how it went for you. I sometimes find that you might need to tweak the cooking times depending on your oven. It’s obviously not going to be as nice as traditional banana bread, but it’s definitely a yummy alternative and hits sugar cravings!