I was trolling Pinterest and came across Yelton Manor Tour’s blog featuring Dark Chocolate Raspberry Oatmeal Banana Bread that is gluten-free. Oh my! Did I mention the dark chocolate and raspberries? A combination of delight!
I had to make it.
Then after eating it I wanted to share the recipe. It is so seriously good my gluten eating husband liked it. I emailed Yelton Manor and asked if I could please post the recipe for you. Elaine, at Yelton Manor said I could!!!!
So I’m post this for you but I recommend you check out Yelton Manor’s post on this bread because they have amazing photos. You’ll be wanting to dip your finger in the bowl on the page for a taste. Yelton Manor
Dark Chocolate Raspberry Oatmeal Banana Bread
about 3 cups of 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 vanilla extract
2 egg whites
1 cup smashed raspberries
1/2 cup dark chocolate chips
Preheat oven to 350 degrees F.
Spray 9×5 inch loaf pan with cooking spray.
Make oat flour: place oatmeal into blender or food processor, and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender/food processor and stir oats a couple of times to make sure all oats are ground.
Measure out 2 cups of the oat flour and place in a medium-sized bowl. Whisk in baking powder, baking soda, and salt; set aside.
In a separate large bowl, add 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. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling.
Elaine says it freezes nicely. I wouldn’t know there wasn’t any left to freeze!
Seriously, go visit their page and look at those photos and then tell me you don’t want to try this recipe!