The calendar claims it’s September, but with this heat, I have my doubts. Perhaps August decided to extend her stay this year. Ya, I’ll go with that.
Of course every normal person turns on their oven and bakes, when it gets hot like this, and I am no different… Today I decided that we were in need of a healthier baked goody, and (having an abundance of black banana’s in my fridge) decided to make banana bread. This recipe eliminates refined sugars, replacing them with date powder and molasses. I was expecting something a little drier than the usual banana bread, but was pleasantly surprised with it’s moistness. Just sweet enough, this is an awesome, guilt free breakfast and snacking loaf, which I’ll definitely be baking again.
Banana Oatmeal Bread
1 cup Rolled Oats
1 1/2 cups Whole Wheat Flour
1/2 cup Date Powder
2 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
1 tbsp Ground Flaxseed
1/4 cup water
1 1/2 cup Mashed Banana (about 3 banana’s)
1/3 cup Canola Oil
2 tbsp Molasses
1 cup Raisins
1-2 tbsp Rolled Oats (for topping)
Pre-heat oven to 350°F and prepare a 9 x 5 inch loaf pan.
In a large bowl, stir together rolled oats, flour, date powder, cinnamon, baking powder, and baking soda. Set aside.
In a separate bowl, beat flaxseeds and water until thick and gelatinous. Whisk in banana’s, oil, and molasses. Pour over dry ingredients, sprinkle with raisins, and stir until just moistened.
Scrape into prepared pan, smooth top, and sprinkle with rolled oats.
Bake for 40 – 50 minutes, until an inserted toothpick comes out clean. Let cool for about 10 minutes before removing from pan and cooling completely on rack.