I recently found an amazing Oatmeal Banana Bread recipe on a blog that I read Peanut Butter Fingers. Julie always posts simple and healthy restaurants that I enjoy. Plus, her blog has tons of peanut butter recipes – straight to my heart!
This recipe doesn’t have any peanut butter in it, but it is really great. You can see the original recipe for a Mini Oatmeal Banana bread here. I made a larger one and added chocolate chips because to me banana bread isn’t complete until you add chocolate chips. Who knows…maybe I will experiment next time and add peanut butter next time (Marc doesn’t like peanut butter and chocolate, so the bread would be all mine. haha).
This banana bread is dense and very suitable for breakfast! There is no sugar (aside from the chocolate chips I added), butter or oil. Don’t expect it to taste like regular banana bread, but it is pretty damn good in its own right. Thanks Peanut Butter Fingers!
- 3 cups old fashioned oats
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 ripe bananas, mashed
- 4 egg whites
- 1/4 cup of chocolate chips
Note: I didn’t have 4 eggs, so I altered the recipe for 3 eggs. Your bread will turn out thicker.
Preheat oven to 375 degrees.
Stir oats, baking soda and cinnamon together in a bowl.
Add in mashed banana and egg white and mix with a mixer until everything is combined and no clumps of banana remain.
Stir in chocolate chips.
Spray a loaf pan with cooking spray and pour batter into pan.
Bake 15-18 minutes, until loaf is set and springs back when touched lightly on top.
Marc and I have been taking this to work for an afternoon snack and sweet fix. Delicious!