We sprung into Yelton Manor Bed and Breakfast “Test Kitchen Mode” this morning after we found this amazing treat on Pinterest from a blog called “Ambitious Kitchen, The Perfect Slice of Life”. Just the NAME of this was enough to send us into spasms of food lust!!!! I dashed out to the Farmer’s Market for the raspberries while Cindi pulsed the oats in the food processor to make the perfect (and gluten free!) flour.
We are always freezing bananas at their perfect, spotted ripeness moment, the freezer is chock full of them for smoothies and banana bread. And the dark chocolate is always on hand for our signature brownies, the vanilla and oatmeal for our homemade granola, all the other ingredients for our muffins and cakes, so…..this was a natural act!!!
In the original recipe the banana bread is made in a loaf pan, but we love these individual small loaves. This can cook much longer in a full loaf pan, upwards to 40 minutes, but these came out perfect for us at 28 minutes. Your results may vary, so pay attention, use a toothpick in the center to check for perfect doneness!!!
No doubt, we were smitten with the sight of sweet/tart raspberries and dark chocolate being mixed into this lovely oatmeal and banana batter. Good heavens, it’s a healthy sweet tooth DREAM!!!!!
So, into the baking pans with it!!!!
Dark Chocolate Raspberry Oatmeal Banana Bread
About 3 cups oatmeal
1 1/2 teaspoons 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 Directions:
Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, and salt; set aside.
In a separate large bowl, beat mashed bananas, dark brown sugar, vanilla extract, and eggs for 1-2 minutes until the consistency is smooth and creamy. Slowly add in flour mixture and mix until just combined.
Gently fold in raspberries and dark chocolate chips. Pour batter into prepared loaf pan and bake for 35-40 minutes or until knife inserted into center comes out clean. If using individual small loaf pans, 28-30 minutes should do. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Though Robert, Cindi, the rest of the staff and I stood around and simply stuffed these into our mouths amid moans and yums, we managed to snatch a photo of a serving suggestion too! We served these to Yelton Manor B&B guests this morning with a side dollop of homemade yogurt and fresh raspberries.
These are easy to make! Head on out for some raspberries right now when they are fresh at the farm! I suspect that frozen berries would work just as well. Two YUMS up!!!!!
These freeze nicely for serving later. Individually wrap in saran and place in freezer Ziplock bag.
By the way, this will probably go Vegan pretty easily simply by leaving the egg whites out. It’s already gluten free as is!!!!