Real Bread Week
This bread couldn’t be at a better time. It’s actually #realbreadweek from the 6th to the 14th of May. As I was writing this post and a little search about the what Real Bread Week I was delighted to share the intention here.
It’s when Bakeries, Baking schools and home bakers promote a real bread campaign to bring awareness. I thought I’ll join in too as I am definitely in for no additives, preservatives or all that is not needed to make a REAL loaf of bread.
As I am not a great baker, (there was no oven culture where I come from) though I try my best to come up with easy recipes that are healthy, tasty and kids-friendly.
Because of my bloating situation when I eat wheat, I try to stay away from it. Therefore, I am learning to use oat flour instead. Using oat makes this loaf of bread healthier, rich in fibre and protein.
Banana brings the natural sweetness to this loaf that you don’t even have to add any honey or sugar. I added some walnuts which are a great combo with banana.
If you have a wheat intolerance then this bread is for you. If you are intolerant of gluten then use gluten-free oats. Plus there’s no yeast or sugar used here!
- 3 medium size bananas
- 2 cups of rolled oats
- 2 large organic eggs
- 1 tsp of gluten-free baking powder
- 1 tsp of baking soda
- 1 tsp of pure vanilla
- 1 tsp of cinnamon
- Pinch of salt
- 1/2 cup of walnut
- Preheat oven to 180 C ° and line an 8"-x-5” pan with parchment paper.
- Put bananas, oats, eggs, baking soda, vanilla, and salt in a food processor
- Blend until you have a smooth batter.
- Add walnuts and mix.
- Pour batter into prepared pan.
- Bake until a toothpick inserted into the middle of the bread comes out clean, about 20-30 minutes.
- Let cool in loaf pan before transferring it a cooling rack to cool completely.
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