A lightened up coconut oatmeal healthy banana breads with a few chocolate potato chips – you don’t need to feel guilty enjoying a cut or two!
You guyssssssss. I’ve made a lot of banana breads during the last few days. Sometimes I wish I possibly could stop baking however when I obtain the urge to, I just can’t end. I believe I’m an addict.
Because of my baking urges, I’m often up late at night; unfortunately I don’t get the opportunity to photo the recipe since it’s dark and because I’m a little bit of a perfectionist. But occasionally I just desire to talk about a recipe along with you right away so I had taken these photos with my iPhone… hope you don’t mind!
This coconut oatmeal banana bread is simply fantastic. I’ve managed to get twice over the past two times and my boyfriend unquestionably adores it. Small does he know it’s healthy! Hehe I win the best sweetheart award.
To keep carefully the bread for the lighter side, I used oats, minimal sugar, coconut milk, and greek yogurt. There’s only a little more than a tablespoon of coconut essential oil in the entire recipe! For just a little indulgence, I added mini chocolates chips and coconut because who doesn’t like a little chocolates?
The sprinkle of coconut is beautiful on top since the coconut toasts once the bread bakes.
If you want to ensure it is even healthier, try updating some or all the flour with whole wheat grains pastry flour or white whole wheat.
Skinny Chocolate Coconut Oatmeal Banana Bread
1/4 teaspoon cooking soda
1 1/2 tablespoons coconut or essential olive oil
2 teaspoons vanilla extract
extra coconut flakes and chocolate chips, for sprinkling
Preheat oven to 350° F. Grease a 9 inches loaf pan with nonstick food preparation spray.
In medium dish whisk together flour, oats, baking powder, baking soda, cinnamon and salt; reserve.
In large dish, beat collectively mashed bananas, darkish sugar, oil, vanilla, and egg whites until well combined. Stir in greek yogurt and coconut milk.
Add dried out ingredients to the wet, and mix until just combined. Gently fold in coconut flakes and delicious chocolate potato chips. Sprinkle a tablespoon or two or delicious chocolate potato chips and coconut on top of the loaf of bread, if desired. (I love it as the coconut gets toasted once you bake it.) Pour batter into prepared loaf pan and bake for 45-60 moments or until blade comes out almost clean with a few crumbs attached. Cut into 15 slices and enjoy!
Feel free to replace half of the flour for whole wheat flour. Simply add another tablespoon of milk.
can this be produced with gluten free of charge flour
if so, which kinds could you recommend using and just how much of each
I am cooking this now, as I type. Can’t wait! I’ll allow ya understand how as it happens.
Also, I believe the amount of salt was inadvertently omitted. I bake quite often, so, I eyeballed the amount.
therefore i hope someone might help with the changes
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