Whether you are easy off a sugar habit, need a gluten-free option, or just want GERD-friendly snack, this Oat Banana Date Quick Bread is an easy-to-make option you can make for week. Yes, it’s low enough in sugar and high enough in fiber and protein to make it a healthy breakfast option or mid-day snack.
And while it does contain a bit of vinegar, it is an element which helps this bread to rise as it reacts with the baking soda (you can see it fizz if you add it directly over it). You won’t get that much of the vinegar in one portioned slice and there’s plenty of almond meal in the mix (a very neutralizing food — it’s got a pH of 7).
So let’s get on with the recipe. It’s surely a win in the O’Connor household — even for my twins who don’t have any dietary issues (and normally don’t love gluten-free).
Oat Banana Date Quick Bread
Ingredients
- 1 cup almond meal
- 1 1/4 cups oats gluten-free
- 1 tbsp coconut flour
- 1/4 cup flax seeds
- 2 medium bananas
- 1 tsp cinnamon
- 1/2 tsp vanilla extract pure
- 3 tbsp Monk fruit sweetener or Swerve, granulated
- 1/2 tsp baking soda
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 5 medium eggs
- 8 small dates pitted small dates, sliced thin
- 2 tbsp walnuts optional
Instructions
- Grease and flour a baking pan (you can use coconut flour).
- Preheat oven to 350ºF.
- Combine almond meal, oats, coconut flour, flax seed, one small banana, cinnamon, pure vanilla extract, Munk fruit sweetener, baking soda, apple cider vinegar and sea salt into a food processor and process until well combined.
- Add eggs, one at a time, pulsing after each addition, until well blended.
- Pour into prepared pan. Mix chopped dates. Top with walnuts.
- Bake for 25 minutes.
- Cover with foil and bake another 10 minutes until firm but moist. Do not overcook. Top with remaining banana slices.
