Banana Breakfast Bake
Recipe inspiration from Ambitious Kitchen
This easy to make ahead baked banana bread bake is delicious and gluten free with some optional protein added to make it a more complete breakfast. My children love this, and I like to make it ahead and freeze in small portions so they can warm and eat it as they want without any help!
Ingredients
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2 1/4 cups gluten free oats
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1/2 teaspoon aluminum free baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 teaspoon cinnamon
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3 medium ripe bananas
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2 teaspoons pure vanilla extract
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1/4 cup unsweetened applesauce (or sub melted coconut oil or butter)
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1/4 cup honey (agave nectar or maple syrup if vegan)
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1/3 cup chocolate chips (optional)
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1/2 cup blueberries (optional)
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1 cup kefir (optional)
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3/4 cup protein powder (I like this whey protein or dairy free protein from THM)
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For chocolate drizzle:
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2 tablespoons chocolate chips (vegan, if desired)
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1/2 teaspoon coconut oil
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Directions
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Preheat the oven to 350 degrees. Grease a 9-inch square baking dish.
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Place oats into blender or food processor to make oat flour. Blend for 1-2 minutes until oatmeal resembles flour. This might require you to to stop blender and stir oats a couple of times to ensure that all oats have been blended.
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Pour the oat flour into a medium bowl; stir in baking powder, baking soda, salt, protein powder, and cinnamon; set aside.
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Back to the food processor: Place bananas, vanilla, applesauce or oil, honey, and kefir into blender; blend 1-2 minutes or until smooth and creamy. Add to oat flour mixture and mix until just combined.
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Gently fold in 1/3 cup of chocolate chips and/or blueberries. Pour batter into prepared pan, spreading evenly.
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Bake for 20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Cool 10-15 minutes on wire rack.
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Optional: Prepare drizzle by adding 2 tablespoons of chocolate chips and coconut oil in microwave safe bowl. Microwave on high 30 seconds; stir well to combine then drizzle over the top of bars. Cut bars and enjoy!
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