Batchillo

Banana Oat Bread

Banana Oat Bread: a batch cooking recipe, 10 servings of 286 kcal and 6 g protein each. Keeps 4 days in the fridge and freezes well.

  • 10 servings
  • 15 min prep
  • 55 min total
  • 4 days in the fridge
  • Freezes well
  • Breakfast · Snack
Banana Oat Bread

Nutrition per serving

Energy Protein Carbohydrate Fat Fibre
286 kcal 6 g 40 g 13 g 3.7 g

Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.

Ingredients for 10 servings

  • 3 Banana
  • 2 Egg
  • 100 g Honey
  • 80 ml Olive oil
  • 150 g Rolled oats
  • 150 g All-purpose flour
  • 11 g packet of baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 50 g Walnuts

To taste: salt

Contains: eggs, gluten, tree nuts. Free from: dairy (lactose), fish, shellfish, soy, peanuts. Always check the labels of the products you buy.

Method

  1. Preheat the oven to 180 °C. Grease a loaf pan (24 cm) with butter or line it with parchment paper.
  2. In a large bowl, mash the bananas with a fork into a chunky purée (with a few pieces).
  3. Add the eggs, honey and oil. Whisk with a whisk or fork until well mixed.
  4. In another bowl, mix the rolled oats, flour, baking powder, baking soda, cinnamon and salt.
  5. Add the dry ingredients to the wet ones and fold gently until no flour is left. Stir in the chopped walnuts at the end.
  6. Pour into the pan and bake for 35-40 minutes. A toothpick should come out with moist crumbs.
  7. Take out and let cool 15 minutes before unmolding. Serve warm or cold.

Recipe based on bourmet.pt.

Batch cooking

These recipes cook in the same batch as this one, in the same session: