Old Fashioned Oat Banana Bread with Raspberry and Mint
Recipe type: Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf
Classic gluten free banana bread filled with old fashioned rolled oats, raspberry and mint! A powerhouse trio of flavours all in one delightful loaf!
  • 2 medium-size ripe bananas
  • ½ cup (140g) almond butter
  • ¼ cup almond milk
  • 2 eggs
  • ½ cup (170g) maple syrup
  • 2¼ cup (220g) gluten free rolled oats*
  • ¾ cup almond meal
  • 2 tsp peppermint extract
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp himalayan pink salt
  • 1 cup (130g) frozen or fresh raspberries
  • ⅓ cup (70g) white chocolate chips
  • ⅓ cup (70g) dark chocolate chips
  1. Preheat oven to 180ºC (356ºF). Line an 9" x 5" loaf pan with parchment paper, set aside.
  2. Place all ingredients except raspberries and chocolate, in a stand mixer bowl.
  3. Beat until ingredients come together.
  4. Add raspberries and chocolate, beat until well combined and smooth.
  5. Pour batter into prepared pan.
  6. Bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
  7. Allow banana bread to cool in the pan for 20-30 minutes before removing.
  8. Transfer to a wire rack to cool completely.
  9. Serve and Enjoy!
Store in an airtight container, in the pantry, for 3-4 days.
*I used Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. Find any gluten free oats from your local health food store.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/breakfast-bread/old-fashioned-oat-banana-bread-raspberry-mint/