You asked why? Because once in a while, you’ll definitely have several sad-looking-way-too-ripe bananas hanging in your kitchen. How do I deal with them? Banana bread.
Banana bread is one thing I don’t want to waste my butter/cream/sugar intake on. There are many desserts won’t work without those ingredients or the healthy version just does not taste right. Luckily, banana bread is not one of them. In fact, I much prefer the “healthier” ones. Without butter and tons of sugar, I can taste the natural sweetness from bananas. Heartier flour like whole wheat or oat compromises very well with banana, too. I have tried a handful of healthy banana bread recipes, but Thug Kitchen’s Maple Oat Banana Bread is by far my favorite.
Banana and oat combo is nothing uncommon. I remember there’s one point of time everyone was making banana oat pancakes on YouTube. I tried. Didn’t like it. Oat gives too much stickiness to the pancake and no pancake should taste sticky. However, the stickiness works wonderfully in banana bread. It makes the banana bread even more moist, softer and cake like.
What makes Thug Kitchen’s Maple Oat Banana Bread recipe become my favorite is the sprinkle of sugar on top. It gives the soft banana bread a little bit crispiness. The texture instantly becomes more complex and enjoyable. You don’t want to skip it. Believe me.
Next time you have ugly bananas, try this recipe. You can definitely divide the recipe by 2 and use a mini loaf pan, if you only have two overripe bananas like I do. Sometimes I may or may not intentionally bought extra bananas just for this recipe. It truly is the perfect weekday breakfast.
THUG KITCHEN MAPLE OAT BANANA BREAD Recipe Report
Makes 1 Loaf
Author: HerBakingLab
Recipe from Thug Kitchen: Official Cookbook – Eat Like You Give a F*ck
“Forget that banana cake bullshit you’re used to eating and telling yourself it’s healthy. This is the real fucking deal. A fistful of fiber with just the right amount of sweetness, this loaf will have you coming back for more.”
Materials:
1. 2 cups oat flour *
2. 1 cup whole wheat pastry flour
3. 1 3⁄4 tsp baking soda
4. 3⁄4 tsp ground cinnamon
5. 1⁄2 tsp salt
6. 1⁄4 cup almond or other nondairy milk
7. 1⁄4 tsp apple cider vinegar
8. 2 cups mashed banana**
9. 1⁄3 cup maple syrup
10. 3 tbsp olive oil
11. 1 tsp vanilla extract
12. 1 tbsp sugar
Procedure:
1. Heat your oven to 350°F. Grease and flour a standard loaf pan so your bread won’t stick. This shit is critical, so DO NOT skip this step.
2. Grab a medium bowl and mix together the flours, baking soda, cinnamon, and salt. Set that aside.
3. In a small glass, mix together the milk and vinegar. Then grab a large bowl and mix together the mashed banana, maple syrup, olive oil, and vanilla. Once all that is mixed up, add the milk mixture and blend that motherfucker all over again. Add the dry ingredients to the wet stuff and mix until there are no more dry spots in the batter.
4. Pour the batter into your loaf pan that you ALREADY GOT READY (RIGHT?) and sprinkle the sugar over the top. This is just for looks because this bread is vain as fuck. Bake it until the top is golden and a toothpick comes out clean when you stab it through your bread, 30 to 40 minutes. When the bread it done, take it out of the loaf pan and let it cool a bit before diving in.
(Notes from the cookbook:
*This might sound fancy, but just buy cheap rolled oats, throw them in a blender or food processor, and run it until that shit looks like flour. Done.
** Don’t leave any big chunks or you will have weird uncooked, soggy pockets in you bread. You’ll need about 4 bananas to get there.)
Observations and notes:
1. For some reason, I always end up having 2 overripe bananas, which is still totally fine. Just divide everything by 2 and use a mini loaf pan. I baked mine in my oven for about 35 minutes.
2. If you don’t have a mini loaf pan or a regular loaf pan, use muffin pans. No big deal. Fill the batter to 2/3 full and bake for about 20-25 minutes.
3. Thug Kitchen said the sprinkle of sugar on top is just for looks, but in my opinion it’s the BEST part of this recipe! It diversifies the texture by adding something crunchy, which brings the game to a whole new level. Seriously, don’t skip it.
Conclusion:
This recipe has been my go-to for banana breads. I like how you can taste the natural sweetness from bananas and the softness from oats. It makes me feel good. It tastes good. What are you waiting for?
That sounds really tasty. I’m allergic to shrimp but it sounds like it would even still be really good without it!
Yup it’s super delicious and vegan!
Hi – I forgot to add the sugar on top. Can I add it after I bake the bread and then broil it?
Hi Maria, I have not personally tried it but I’m worried the temperature of broiling will burn the sugar. It’s okay you forgot the sugar! The banana bread itself is sweet enough and tasty without the sugar:)
I have no kids, but I surely do like cheese 🙂 I do think it’s important, though, to cook with your kids. It’s part of becoming a competent adult.