Tanpa terigu, tanpa gula pasir, tanpa mixer. Punya pisang kematangan? Buat ini! Oatmeal Banana Bread
Hai... kali ini Hel buat banana bread tapi Hel ganti terigu dengan oat, dan gula diganti dengan madu (bisa juga pakai maple syrup). Buatnya praktis tinggal dichopper aja lalu panggang, jadi deh. Hel pakai Chopper CH-250 terbaru dari mitochiba dengan 9 mata pisau pertama di Indonesia dengan warna cute dan mesin tornado power.
Oatmeal Banana Bread
By @CookingwithHel
Ukuran loyang 9 x 21 x 6 cm.
Bahan:
- pisang kematangan 4 (ukuran besar)
- rolled oat 170 gr
- telur 2 butir (ukuran besar)
- madu 6 sdm
- baking soda 1 sdt
- chocochip / dcc 100 gr (sesuai selera)
Topping: almond slice.
Cara buat bisa dilihat di video.
[English]
- ripe bananas 4
- rolled oat 170 gr
- egg 2
- honey 6 tbsp
- baking soda 1 tsp
- chocochips 100 gr
- almond slice as topping
❤️ MITOCHIBA STAR Chopper CH-250 -
Spesifikasi & Keunggulan:
✅Dengan 9 Mata Pisau
✅Mesin kuat dengan Tornado Power
✅Dual Speed
✅Low watt
✅Mendapatkan 2 Mug ( 2Liter & 0.7Liter)
✅Dengan 4 Warna Cantik ( Luxury Black, White Glamour, Pink Rush,Nami Green )
✅Wishker Untuk Gelas Besar & Gelas Kecil
✅1 Tahun Garansi - 30 Service Center di Indonesia
✅Price 829,000
✅Launching 8 mei 2023
❤️ OVEN FANTASY MITO -
???? Kapasitas 33 L
???? KIPAS /CONVECTION
???? LAMPU
???? ROTISERRIE
???? LOW WATT 450 - 850 watt (akan menurun secara berkala)
???? Loyang : Lebar 35 cm x 29-30 cm
???? Bisa panggang 2 tingkat (untuk kue kering)
Buat teman² yg udah cobain resep Hel, bisa posting hasilnya di Instagram dan tag @cookingwithhel, nanti Hel repost di story. Buat yang udah like dan subscribe terima kasih buat supportnya.
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#oatbananabread #oatmealbananabread #bananabread #noflourbananabread #resepmito #ovenmito #ovenfantasy #mixermito #handmixermito #handmixer #ch250 #chopper #choppermitochoba #mitochibach250 #chopperch250
Take oats, cocoa and bananas and make this amazing dessert! Gluten free, NO sugar!
Take oats, cocoa and bananas and make this amazing dessert! Without added sugar, without flour
A dessert with few ingredients in 5 minutes! Eat gluten-free, sugar-free and flour-free and enjoy this amazing dessert!
A very easy and healthy oats cake (use chocolate with no added sugar if you can)
I love oats recipes very much and there are many of them on my channel. This chocolate and banana cake can be prepared sugar-free in just 10 minutes.
A simple and quick recipe for the whole family.
Ingredients:
120 g rolled oats (1 1/4 cups)
250 ml hot milk/plant milk (1 cup)
2 ripe bananas (200 g without peel)
2 eggs
pinch of salt
30 g cocoa(4 tbsp)
5 g baking powder (1 tsp)
decorate with nuts (optional)
baking pan 22 x 16 cm / 8.6 x 6.3 inches
bake 35-40 minutes at 180°C /360°F
100 g dark chocolate(with no added sugar) / 3.5 oz
50 ml plant milk (3.5 tbsp)
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#dessert #recipe #asmr
Healthy Oats Banana Muffins | No Refined Sugar or White Flour
These healthy oats banana muffins are super moist, soft and fluffy. High in fibre and protein makes them fill you more than the typical muffins. Try, you won't regret it!
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BANANA BREAD WITH OAT FLOUR | easy, healthy, moist recipe!
Learn how to make banana bread with oat flour! This is an easy, healthy, moist recipe that comes together quickly! This healthy banana loaf is made with ripe bananas, oat flour, coconut sugar, and vanilla, coconut oil, and eggs. I love to stir in chocolate chips - but nuts would work well too!
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Timestamps
0:00 Intro
0:18 Choose brown bananas
0:49 Getting started - pre-heat the oven and grease and line the loaf pan with parchment paper
1:55 Preparing the oat flour
3:11 Combining the dry ingredients
3:44 Mashing the bananas - adding the eggs
4:23 Eggwhite and vegetarian options
5:03 Finish adding the wet ingredients
5:27 Adding dry ingredients to the wet ingredients
5:36 Folding in the stir-ins
6:33 Pour mixture into loaf pan
6:44 Add extra stir-ins right over the top and pop into the oven for 50-55 minutes
7:15 Remove from oven, let sit, then enjoy!
7:46 Outro
OAT FLOUR BANANA BREAD RECIPE
1 1/2 cups oat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup coconut sugar
1.5 cup mashed bananas (about 2 large bananas or 265grams)
3 eggs
1/4 cup refined coconut oil, melted
2 teaspoons vanilla extract
1/3 cup semi-sweet chocolate chips
Preheat the oven to 350°F. Grease and line an 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.
In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and coconut sugar.
In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, oat milk, and vanilla extract.
Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup of chocolate chips.
Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean.
Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.
Serve warm, once slightly cooled, or at room temperature.
NOTES
Storing leftovers: This will stay fresh when covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.
Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.
NUTRITION
Serving: 1slice | Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#bananabread #healthybananabread #bananabreadwithoatflour
Easy Oatmeal Bread Recipe | How to Make Oatmeal Bread
Quick and easy maple oatmeal bread recipe. Follow this recipe to learn how to make soft homemade oatmeal bread from scratch.
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Ingredients:
1 cup (90g) Rolled oats
3 cups (375g) All-purpose/Bread flour
1/4 cup (80g) Maple syrup
1 1/3 cups (320ml) Boiling water
1¼ teaspoons Instant dry yeast
1½ teaspoons Salt
2 tablespoons (30g) Melted butter
Directions:
1. In a large mixing bowl, or in the bowl of an electric mixer combine boiling water, oats, maple syrup, butter and salt. Mix and let cool slightly.
2. Add flour, yeast and stir until dough forms. Knead the dough for 7-8 minutes.
3. Place the dough in a lightly greased bowl, cover and let rise 1 hour, until doubled.
4. Gently deflate the dough, shape it into a log. Place the log in a lightly greased 9 x 5-inch loaf pan. Cover the pan, let rise for about 1 hour or it's crowned about 1-inch over the rim of the pan.
5. Preheat oven to 350°F (175°C).
6. Brush with water and sprinkle some rolled oats on top of the loaf. Bake for 40-45 minutes. If the bread appears to be browning too quickly, cover with aluminum foil for the rest of baking.
7. Let cool completely before cutting.
Baked Banana Oatmeal Muffin Cups | Healthy + Easy Grab-N-Go Breakfast
These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat it with coconut oil or butter.
In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
Pour the milk mixture over the oat mixture and stir well to combine.
Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
Bake for 20-25 minutes or until set and cooked through. Allow to cool and then store in an airtight container in the fridge for up to a week.
Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them in the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins, or raspberries. Stirring them into the batter is certainly an option if you want more flavor through the muffin cup.
Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g
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