Dark Chocolate Raspberry Oatmeal Banana Bread
These are sublime. Of all the many treats we baked at the inn over our 3 decades, this was the hands down #1 favorite, a healthy snack extraordinaire!!!
This is the best reason to pick raspberries in summer and fall seasons and also freeze pre-measured one cup bags of plump, seasonal raspberries for making these treats all winter long!
And these are gluten free by making oatmeal flour from gluten free oatmeal.
I usually double this recipe in order to share with friends.
3 cups gluten free oats
1 teaspoon 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
Preheat oven to 350°.
Spray a 9X5 " loaf pan with cooking spray, or use individual loaf pans like these, which I prefer:
Here is a link for them: Mini Loaf Baking Pans
Cooking times will vary depending on which pan you choose: 30-40 minutes in a loaf pan, 28-30 minutes for the smaller, individual loaf pans.
To make the oat flour, place oatmeal in the blender or cuisinart and blend 1-2 minutes until oatmeal resembles flour. You may need to stir or pulse a few times to assure that all the oats have been blended.
Measure out 2 cups of the oat flour into a medium bowl. Whisk in the baking powder, baking soda, and salt. Set aside.
In a separate bowl, beat the mashed bananas, dark brown sugar, vanilla extract, and egg whites for 1-2 minutes until the consistency is smooth and creamy. Slowly add the flour mixture and mix until just combined.
Gently fold in the raspberries and dark chocolate chips. Pour batter into prepared loaf pan(s) and bake 35-40 minutes for full loaf, 28-30 minutes for smaller, individual loaves. Knife or toothpick in center should come out clean to test for doneness.
Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
These also freeze well, wrap after cooling in plastic wrap and store in freezer bag. After thawing, refresh with a few seconds of rewarm in the microwave. BLISS
This was adapted decades ago from an online recipe from Ambitious Kitchen, and I thank them.