So, I've been baking up a storm: muffins, cookies, you name it, I've done it. I found this recipe on Pinterest and boy is it going to be trouble. The loaf didn't last more than 10 minutes out of the oven.
Now you know me and baking - I always forget something or am missing an ingredient. This time it was raspberries. Yep. No raspberries on hand so I used strawberries instead. Equally delicious!
Dark Chocolate Raspberry Oatmeal Banana Bread About 3 cups oatmeal
Other ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 very ripe bananas, mashed
1/2 cup dark brown sugar
1 teaspoon pure vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup dark chocolate chips
Directions:
Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. If using individual small loaf pans, 28-30 minutes should do. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
These freeze nicely for serving later. Individually wrap in saran and place in freezer Ziplock bag.
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