it Oats flour banana bread The creamy mashed bananas, oat flour, and a naturally sweet-rolled oat for sweet, completely moist pav roti that is tasty as classic-but it is completely gluten-free. Add easy stressel topping to really unexplained treatment!
While I am not gluten free, I like to make this gluten -free banana bread for meetings where I know that dietary restrictions can be guests. This is always a hit, and no one can tell (even me, y’all). Yes, love is a safe and inclusive treatment that everyone can enjoy, right? And honestly, Oats flour and rolled oat gives a satisfactory texture to this bread that makes it standing out of traditional Banana bread, Streusel not to mention topping. Drool.
Start by preparing stretusel, then batsman. Once your banana bread is baked and cooled completely, finish it with a generous layer of Streusel at the top! Just incredible.
Top Tips from Fit Foody Kitchen ⤵
- The batsman should be put. Add it if it is too thick 1 tablespoon It does not exclude almond milk at a time.
- Remember, each oven is different! Rosie and I tested this recipe 4 times in a different oven, and was from the time of Bake 40 to 55 minutesBe sure to do a toothpick test before removing the oven.
I have not tested this banana bread Fad eggBut if you do, please tell me how it goes to comments! otherwise it Vegetarian bread If you do not need to keep GF GF, the recipe is a great option.
No Pav PAN? Make Banana bread muffin instead! This recipe will be a great reference for baking time and temperature for muffin.
How to store and freeze
Store this banana bread at room temperature in an airtight container 3 daysYou can also freeze the entire loaf bread 3 months,
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Preheat the oven at 350ºF and line a standard loaf pan with parchment paper.
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Prepare stretusel topping first. Add all the ingredients for topping in a bowl and cut them together with a fork or your hands until a cruel is formed. Cancel.
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Add all dry ingredients to a bowl, and mix. Cancel.
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In a separate bowl, mix all wet ingredients together until well combined. Gently add dry ingredients to wet components. Mix to combine*.
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Put the batsman in a line pav pan. Bake for 30 minutes, put a tin foil tent on the top of the pan, and bake for 20 minutes or until a toothpick is cleaned.
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Remove from the oven and let it sit for 10 minutes before removing from the pan. Transfer the loaf to a wire rack and allow the bread to cool down completely before slicing. If you slices the bread very quickly, it can be very low.
- The batsman should be put. If it is too thick, add 1 tbsp of almond milk at a time until it exits.
- Each oven is different. We tested this recipe 4 times in a different oven, and the bake time was 40 to 55 minutes. Be sure to do a toothpick test before removing the oven.
Calorie: 351 Kilo calorie, Carbohydrate: 51 Yes, Protein: 8 Yes, thick: 14 Yes, Fiber: 4 Yes, Sugar: 23 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
