Just take a look at this.
I’ve handed out this recipe countless times. This bread is gooey, moist, and healthy! (Yes, even the dark chocolate. Not only does it have antioxidants, but Nick informs me that the theobromine helps fight cavities!)
Last time I made this bread I posted a sneak peak at the process on my Instagram.
I’m making this bread this morning so that Nick and I can enjoy it after our weekly long run.
Don’t worry, you don’t need a special occasion to make it. It makes a great breakfast, snack or dessert. Warning: it disappears pretty quickly.
1 1/2 cups oat flour (I just grind the oats in my food processor)
1 cup oats (quick or rolled)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (I usually use a generous scoop)
1/8 tsp allspice (or nutmeg)
1 cup plain or vanilla fat-free yogurt
1 1/2 cup mashed ripe banana (about 3 medium bananas)
1 flax “egg” (1 tbsp flax + 3 tbsp water)
2 tbsp honey or agave
1/2 tsp vanilla extract
Dark chocolate chips
Preheat oven to 350°F
Mix together flour, oats, baking powder, baking soda, salt, cinnamon, and allspice, in a large bowl. Make a well in the center of the mixture. Combine yogurt, mashed banana, flax, honey, and vanilla extract in a medium bowl; add to flour mixture and stir until combined. Gently fold in dark chocolate.
Pour batter into a loaf pan and bake for 28-30 minutes or until a toothpick comes out clean. (This bread will be very moist.)