Blender Banana Bread

This is about to become your new favorite banana bread recipe! Banana bread isn't known for being the most challenging baking recipe, but it just got even easier because I am throwing it all in the blender. I love using quick cooking oats for this because you get more protein and iron than all purpose flour. I also find anything irresistible when it comes in a mini form.

Serves: 8

Ingredients

2 cups gluten free quick cooking oats or regular quick cooking oats (optional to use additional for topping)
3 very ripe bananas
2 large eggs
1/4 cup Lakanto monk fruit maple syrup
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla extract

Instructions

Preheat your oven to 350 degrees and spray your 8 mini loaf pan with nonstick cooking spray. If you do not have a mini loaf pan, you can make this in a muffin pan or regular loaf pan, but you will need to adjust your cooking time accordingly.
Slice 8 thin slices off one of your bananas and set aside.
Put all of your ingredients into your blender and blend until you have a smooth batter.
Divide the batter evenly into your 8 mini loaf pan and top each loaf with a banana slice and a sprinkle of rolled oats.
Bake in the oven for about 20-25 min or until a toothpick inserted into the middle of the loaves comes out clean.
Let the loaves cool on a wire rack and enjoy!

Nutritional Information: (Per Serving)

Serving Size: 1 mini loaf (1/8th of the recipe)

Calories: 166

Total Fat: 2.9 g

Cholesterol: 46.3 mg

Sodium: 139.2 mg

Total Carbs: 30.9 g

Fiber: 5.4 g

Sugar: 6.3 g

Added Sugars: 0 g

Protein: 5.5 g

Key words: banana bread, mini, banana, gluten free, gf, easy recipe, breakfast, snack, dessert