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Banana Oat Bread with Chocolate Chips and Pecans

I’ve recently been experimenting with different types of flours. I purchased a bag
of high-quality oat flour online a few weeks ago that was a bit larger than I
expected, and I’ve been looking for ways to put it to use in some different baking
recipes.
When I used 100% oat flour for this banana bread recipe instead of a traditional
all-purpose flour or bread flour, the result had smaller-sized air pockets in the
crumb structure compared to a more traditional, flour-based loaf. The added eggs,
oil, and softened butter gave it a light texture that reminded me a bit of a pillowy
Angel Food cake, although not quite as soft and squishy. It was a uniquely-
textured experiment that was fun to bake and eat.
If you are looking for ways to use up some dark bananas and extra oat flour, try
this recipe out at home.

Ingredients

  • 3 very ripe bananas (peeled)
  • 8 Tbsp 1 stick unsalted butter, softened
  • ¼ cup sunflower seed oil
  • ½ cup white granulated sugar
  • ¼ cup brown sugar
  • ¾ tsp Kosher salt
  • 2 whole eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 1.5 cups oat flour
  • ½ cup chocolate chips
  • ½ cup pecans (roughly chopped)

Instructions 

  • Line two small bread baking pans with parchment paper.
  • Make sure any exposed bread baking pan surfaces are coated with softened butter to ensure the bread batter doesn’t stick to the sides of the pan while baking.
  • Set the prepared loaf pans aside for later.
  • Preheat the oven to 350˚F.
  • In a large mixing bowl, add the ripe bananas, one stick of butter, and the white and brown sugar.
  • Mash the ingredients together with a fork until the banana is mostly broken down.
  • Add the Kosher salt, along with the whole eggs, vanilla extract, baking soda, baking powder, ground cinnamon, and ground ginger.
  • Mix with an electric hand mixer until blended and smooth.
  • Add in the oat flour, and mix until no visible clumps of oat flour remain.
  • Fold in the chocolate chips and chopped pecans until evenly distributed.
  • Divide the batter between the two prepared bread baking pans.
  • Bake the loaves at 350˚F for roughly 45 minutes.
  • Remove the loaves from the oven once fully baked, and allow them to cool down at room temperature for about twenty minutes before serving.

Notes

Serve slices of this loaf warm, with a bit of softened honey butter.
Feel free to use whatever chopped nuts you have at home—this would taste good
with walnuts, almonds, or hazelnuts instead of pecans.