Oatmeal Peanut Butter Banana Bread (Vegan, Gluten Free)

I was feeling something sweet for breakfast and wanted to whip up something tasty and healthy. Tuesday during the day I made this clean eating Oatmeal Peanut Butter Banana Bread. I wanted to make the bread to eat before my workouts.

 

I found the recipe off Baker Bettie and I altered the recipe to make it more clean.

My local grocery store had bananas that were getting all spotted brown and they bag them

up in a tote bag for only 99 cents for a whole bag! What a steal! 

I bought one after work and whipped up some banana recipes. The tote bag had a bunch of bananas for cheap so I made several recipes, and then froze the extra bananas for another time.

Here are the ingredients I used for the Oatmeal Peanut Butter Banana Bread. These are the ingredients I had in my pantry at home, but you can use alternatives that are healthier. 

Hy-Vee Quick Oats

Jif Creamy Peanut Butter

2 Bananas

Hy-Vee Baking Soda

McCormick Cinnamon

Canola Cooking Spray

First I measured out 2 1/2 cups quick oats.

I added the 2 ripe bananas and broke them into little chunks.

I measured out 1/2 cup peanut butter, 2 teaspoons baking powder, and

1/2 teaspoon cinnamon. 

I combined all the ingredients up with a mixer in a Pyrex glass bowl, but you

can use anything to mix the batter.

I sprayed a bread pan with the canola oil and poured the batter in the pan.

I made sure the batter was level in the pan to bake proportionally.

I baked the bread for 25 minutes at 350 degrees and tested the bread with a

toothpick to see if the bread was down in the middle.

After I baked it for 25 minutes in the oven I pulled it out and let it cool for

10 minutes or longer in the pan.

I used a spatula to get the bread out of the pan, but be careful because it is dense and

a little heavy. So you have to make sure that the bread

does not break in half. I let the bread

cool until the bottom was cooled off. I waited till the

bottom cooled off so the bread did not

get soggy in the container I was storing it in.

 

Prep time:  10 minutes

Cook time:  25 minutes

Total time:  35 minutes
 

Ingredients

• 2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance)
• 1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
• ½ cup peanut butter
• 2 tsp baking powder
• ½ tsp cinnamon
• non-dairy milk or water (if necessary)

Instructions

1. Preheat oven to 350ºF.
2. Lightly oil a loaf pan and set aside.
3. Put oatmeal in a Pyrex glass bowl or mixing bowl.
4. Add all of the remaining ingredients to the mixing bowl and blend with a mixer until combined. You may need to scrape down the sides and then blend again to get completely combined. (It will not be completely smooth and it will be very thick! Much thicker than a traditional banana bread.)
5. If the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
6. Pour batter into prepared loaf pan.
7. Bake for 25-30 minutes, until a toothpick comes out clean.
8. Let the banana bread cool and store the bread in a seal tight container.

I warmed my banana bread slices up in the microwave and put some

 Jif Chunky Peanut Butter on it. The bread is delicious and filling. I eat it before

my workouts in the morning for breakfast.

 

Enjoy!! 

 

I made another loaf and placed it in a Ziploc storage bag to freeze while my family ate the other one. When you place it in the Ziploc bag make sure you get most of the air out and seal it up. Place the bread in the freezer and it should stay good for several months. When you want to eat it just take it out of the freezer and let it thaw.