KT Baked It: Oatmeal Quick Bread

It's time for another episode of using "whatever I can find in my kitchen to make baked goods"! Today I decided to use a trio of over ripe bananas that my hubby stashed in the freezer for me a few weeks ago knowing that I would someday try to make something out of them. The best thing to use ripe bananas for is banana bread, no doubt. Today I decided to try to make a healthier banana bread that I would not feel so guilty about eating for breakfast. I adapted this recipe from a no flour, sugar free oatmeal muffin recipe by Bren Did. It turned out great!

What you need:
2.5 cups Quaker rolled oats
3 over ripe bananas
2 eggs
1/2 cup almond milk
1/4 cup maple syrup
2 tsp vanilla
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger

Preheat your oven to 350 degrees. Toast the rolled oats in the oven on a cookie sheet for 6 minutes.

Take 1 1/2 cups of oats and chop them in a food processor until they are about the consistency of flour.

In a medium mixing bowl, combine the oatmeal, baking powder, salt and spices.

In a separate mixing bowl, mash the bananas until there are no lumps. Using frozen bananas helped when it came to mixing. I microwaved the bananas in their peels until they were completed thawed, then mashed them well.

Then I added the remaining wet ingredients.

Add the dry ingredients to the wet mixture and then allow the oats to "soak" for about 10 minutes.

Put the batter into a greased 9x5 inch bread pan and bake at 350 degrees for 45 minutes.

Cool and serve!