Ahhhh, Banana Bread. That hot out of the oven, touched with cinnamon, almost a caramel flavor to it, banana bread goodness. I have fond memories of this stuff from growing up. You best believe my 5 siblings and I could finish a 9×13 pan before you could say, “I call the middle piece!” (Personally, I love the corners. Especially if the edges are a touch crispy).
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I wanted to recreate the banana bread I remembered that was also gluten free, dairy free, mostly sugar free, and something I could feel good about feeding to my girls for breakfast. Also, I wanted it to be thrown together quickly and not need an entire hour to bake. After some trial and error, I found what I was looking for! And no, you don’t need magic fairy dust.
You just need a blender and some bananas, eggs, oatmeal, and a few pantry ingredients. If you want to get real into it, add some walnuts or chocolate chips (my girls love the chocolate chip option). This banana bread takes about 60 seconds to whip up and 25 minutes to bake. I mean…how EASY is this? I’m talking school morning accessible EASY.
If you have a few extra minutes, toast the oats and cinnamon in the oven before blending into a flour because two extra minutes is worth toasted cinnamon oat flavor.
Blend the oats into a flour, blend up your eggs and bananas, combine the mixtures and throw into the oven. While the banana bread bakes and makes the house smell heavenly, you get to sing a happy song because the only clean up is a blender!
If you want to, (and WHY wouldn’t you?) add a nice sprinkle of cinnamon sugar and oats on top before baking. This will create a crispy layer that creates a texture you’ll love biting into. The risk though, is that the kids may try to eat just the topping and call it good. The adult kids too. But that is a risk worth taking IMO.
This tastes like home, especially with a pat of salted butter (that just starts to melt as you spread it) and a glass of cold milk! Enjoy!
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Toasted Cinnamon Oat Banana Bread (flourless, dairy free)
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 12 squares 1x
- Category: Breakfast
Description
The easiest flourless, dairy free banana bread! Toasted cinnamon oats and ripe bananas are blended together to make a soft crumb. Low added sugar (or no sugar!) adds a touch of sweet and the cinnamon sugar layer gives a fun crisp topping.
Ingredients
- 2 1/2 cups of old fashioned rolled oats, divided
- 4 teaspoons cinnamon, divided
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 4 large, very ripe bananas
- 3 large eggs
- 1/3 cup coconut oil, softened (if you are tolerant, butter is fantastic here!)
- 1 tablespoon apple cider vinegar
- Optional: 1/4 cup sugar (for topping)
- Optional: 3/4 cup chocolate chips, pecans or walnuts
Instructions
- Lightly oil or butter a 9×9 baking pan.
- Pre-heat oven to 350 and spread oats plus 3 teaspoons cinnamon onto a large baking sheet. Stir together then toast for 2-4 minutes until golden brown.
- In a high powered blender or food processor, add 2 cups of oats, salt, baking powder, and baking soda and blend until consistency of flour. Add this straight to the baking pan.
- Next, add the bananas, oil or butter, eggs and apple cider vinegar. Blend for 20 seconds until completely smooth OR to leave the bananas with more texture, pulse until blended to your liking,
- Mix the wet and dry ingredients right in the baking pan, adding any add ins if you want.
- If you want to add the cinnamon sugar oat topping, mix together 1/4 cup sugar and the remaining cinnamon and sprinkle evenly on top of the batter. Sprinkle the remaining 1/2 cup oats on top too.
- Bake in oven for 20-25 minutes until center is set and a toothpick comes up clean.
- Let cool in pan for 5 minutes before cutting into squares.
Notes
If you want this banana bread to be sweeter, feel free to add sweetener in the form of sugar or honey. Just add it in with the bananas and eggs when you blend them together in step 4. However, I wouldn’t add more than 1/4 cup!
This freezes well! Just wrap each piece tightly in plastic wrap or foil and slip in a ziplock bag. Thaw overnight in the fridge and feel free to reheat before eating!
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