Whip up this warm and cozy Wholewheat Banana Oat Bread in no time! It makes for a scrumptious healthy wholegrain dairyfree dessert/snack!
Servings: 5mini cakes
Calories:
Author: Natasha Minocha
Ingredients
1.5cupsWholewheat flour
1/2cupOatsI used rolled oats
1.5tspbaking powder
1/4tspbaking soda
1/8tspsalt
1tspcinnamon powder
4smallBananas, ripe
1/3cupCoconut oilYou can use any oil
1/2cupbrown sugar
1/2cupLight coconut milk, slightly warmedYou can use any milk
1egg
1.5tspvanilla extract
Add ins
1/2cupDairy free chocolate or Dark chocolate (70%) chips
10Dates, chopped
1/4cupWalnuts, chopped
Chocolate glaze
1/3cupDairy free chocolate or Dark chocolate (70%)melted
Instructions
Preheat your oven to 180C. Grease 5-6 mini bundt pans or 1 8" *4" rectangular pan very well.
Combine all the dry ingredients - wholewheat flour, oats, baking powder, baking soda, cinnamon powder and salt in a large bowl.
In another bowl, mash the bananas. Add the oil, sugar, egg, milk and the vanilla extract. Whisk together.
Pour the liquid mixture into the dry ingredients and fold gently until everything is mixed well. Now stir in the the walnuts, chocolate chips and dates.
This will be a thickish batter, not the soft dropping consistency. Divide equally amongst the greased mini pans or into the rectangular pan.
Bake for 25- 30 minutes or until golden on top and a skewer inserted in the center comes out clean. Don't over bake.
Let the cakes sit in the pan for about 15 minutes, before taking them out on a cooling rack. Enjoy warm or at room temperature! Let cool completely, then pour over the melted chocolate, if using.