Were you even in lockdown if you didn’t make banana bread? I ate a lot of this on my travels in South East Asia and it was delicious. But right now I am trying to watch my weight as travelling was not good to my waistline. I don’t like recipes with a lot of sugar and butter in, so I came up with this healthy skinny peanut butter and banana bread recipe, which isn’t too sweet and is rather moist. I used oat flour instead of normal flour because it has more protein and more fibre than regular flour and has that lovely oaty taste. Baking is one of many things that you can do during lockdown, for more ideas click here.
How to make oat flour
If you can’t find oat flour in the supermarket, then it is super easy to make at home using any type of oats that you have. Just measure out how much you need plus a little bit more and whizz it in a food processor until fine like flour.
- 2 eggs at room temperature
- 100g/ 3/4 cup Greek yoghurt
- 4 tablespoons unsalted butter (melted)
- 50g light brown muscovado sugar
- 4 tablespoons peanut butter
- 4 ripe bananas mashed up but leaving some chunks
- 1 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 220g / 2 cups oat flour
Skinny peanut butter and banana bread method:
- Preheat the oven to 175°C and grease your loaf pan
- Mix two eggs and the Greek yoghurt together.
- Add in the butter, sugar and peanut butter.
- Add the mashed up banana
- Add bicarbonate of soda and salt
- Pour mixture into your loaf tin
- Bake in the oven for 55-60 minutes or longer depending on the consistency you want.
I would love to know of some variations on banana bread, so if you have any then please let me know in the comments section below!