For the first time in a very long time, we had a very beautiful weekend. And since sunny weekends have been rare, we tried to do it all – go to the park, do a picnic, shop at the farmer’s market, visit the dinosaur museum, ride the bikes, try a new restaurant…. I knew it would be too much for a swollen-feet-6 months pregnant mom like me, so I wanted to be well prepared. So I woke up on Saturday morning with an urge to bake up something rich but healthy that we could take with us for the day without worrying about it crumbling or going bad. These mini-banana breads, which are shaped like little brownies, are perfect for snacks on the go.
The Oat flour give it a nutty dark tone to the rich banana flavor, and they are so good that we had almost finished the entire batch before we got to the park.
Since oat flour contains Protein, fFber, DHA Omega 3, Iron, Magnesium and Choline, you know you are not giving a snack that is full of empty carbs. Together with bananas, loaded with DHA Omega 3, Choline, Vitamin C and Potassium, these little breads are a great way to get the good Vitamins and Minerals in with small bites.
With the mini breads and some fresh breads, fruits and cheese on hand, we were ready to go for the sunny, beautiful day.
Gluten-Free Banana Oat Mini Breads
3 tablespoons butter, softened
1 cup brown sugar
3 medium bananas, very ripe and mashed
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1. In a large bowl, beat butter and sugar for about 2 minutes.
2. Add eggs, one at a time, beating well after each addition. Beat in the bananas, applesauce and vanilla.
3. In another bowl, combine the flour, baking soda and salt; stir into butter mixture just until blended.
4. Pour the mixture into a 15-in. x 10-in. x 1-in. baking pan coated with butter or covered with parchment paper. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.