Another trick is to use some oat flour. What is oat flour? It is just any type of oats (regular, old-fashioned, quick, steel cut) that you put in a blender or food processor and pulse until they turn into flour. Simple! You don’t need a fancy blender or food processor to do this, any old blender will perform the job, quickly and efficiently.
Here’s the bad news, however. You will still need to use a cup of either all-purpose white flour or white whole wheat flour. Do not attempt to use brown whole wheat flour, or to leave out the oat flour, as it will change the texture of your finished baked good,
1/3 cup old fashioned oats
½ teaspoon salt
1 teaspoon baking soda
1 cup white whole wheat flour or plain white all-purpose flour
¼ cup unsweetened cocoa powder
½ cup chocolate chips dark chocolate chips for healthier
¼ cup miniature chocolate chips (dark chocolate chips are healthier)
1 large egg + 1 large egg yolk
½ cup vanilla Greek yogurt
½ cup coconut oil
1 teaspoon vanilla extract
¾ cup white sugar
1 cup mashed bananas (approximately 2-3 bananas)
Preheat oven to 350 degrees F. Generously grease and lightly dust a bread pan with cocoa powder (or flour) and set aside. I use an 8½x4½-inch bread pan.
In a large bowl, whisk 1 large egg the extra large egg yolk. Add in the vanilla Greek yogurt. Melt the coconut oil, measure it while melted, and then allow to slightly cool, so you don’t cook your eggs, before you add it. Add in the vanilla extract and the white sugar.
In a separate bowl, mash 2-3 extremely ripe bananas until WELL-mashed (the consistency of a thick applesauce). Measure to ensure you have 1 full cup of banana, then add to the wet ingredients and mix well.
Pulse the oats in a blender, measure out what you need and add it to the bowl of wet ingredients, but DO NOT MIX YET. Now add the salt, baking soda, white or white whole wheat flour, cocoa powder, regular and miniature chocolate chips.
Mix all together, very gently, until just-combined (over-mixing will yield a denser bread). Spoon the batter in the bread pan and add a few more chocolate chips to the top, if desired. Sprinkle 1-2 tablespoons of white sugar on top of the bread to create a nice “crust,” if desired. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest. Remove from the oven and allow to cool. Remove from the bread pan. Store in an airtight container in the fridge for up to 3 days.
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Quick Tip: Remember, baking is a science, not an art, the way cooking is. You need to precisely measure your ingredients and follow the recipe carefully, not omitting or adding ingredients.
Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron