The ingredients for this recipe are simple and wholesome. If you have bananas about to go bad, I bet you have everything else you need to make multigrain oats banana bread.
Multigrain flour and rolled oats add fiber and important nutrients to this bread. This bread is naturally sweetened with maple syrup or honey. This recipe uses yogurt, which is high in protein and low in fat. Instead of sour cream you can use Greek yoghurt, a trick that is often used to make banana bread moist. Bananas are packed with potassium, fiber, and antioxidants. Ripe bananas make the bread moist and sweet naturally, so you can use less added fats and sugars.
With a lineup of nutritious ingredients and unbelievably scrumptious taste, this recipe is my favourite amongst other banana bread recipes. Once the bread has fully cooled, place it in an airtight storage container lined with a paper towel. Lay another paper towel over the top of the bread. Seal, and keep at room temperature for up to 1 week. If you want to freeze, place the oatmeal banana bread slices in an airtight freezer-safe storage container, and freeze for up to 3 months.
Now, for this multigrain oats chocolate banana bread you will need….
Ingredients
Multigrain oats chocolate banana bread
- ½ cups Rolled Oats, powdered plus 1 tablespoon for sprinkling on top (do not use instant oatmeal)
- 1 cup Multigrain Flour
- ¾ cup Cocoa powder
- 1 tsp. Baking soda
- ¼ tsp. Baking powder
- ½ tsp. ground Cinnamon
- ¼ tsp. Salt
- 1 ½ cups mashed very ripe Bananas, about 4 medium Bananas
- 2/3 cup Honey or pure Maple syrup
- 4 tbsps. unsalted Butter, melted
- ¼ cup Milk
- 3 tbsps. non-fat plain Greek yogurt
- 2 large Eggs
- 1 tsp. Vanilla extract
- 1 tbsp. Seed mix (Sunflower seeds, pumpkin seeds etc.)
Method
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
- In a medium mixing bowl, whisk together the multigrain flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Stir in the powdered oats. Set aside.
- Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1½ cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
- Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats and seed mix for decoration.
- Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a toothpick inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice.
- Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. After cooling, slice and enjoy!