Breads, Recipes

Bananas, Almonds, and Oats. Oh my.


You know what the biggest pain is? The price of gluten free flour as a college student. So I decided to make my own! All it takes is oats and a VitaMix (or another food processor).


What I, my mom, my dad, my co-worker, and friends LOVED about this bread …. It didn’t taste gluten free! It also didn’t taste sugar free. (Or as my dad calls it, “taste free”). Some of the things that you buy from the store can just taste like cardboard. This bread was filled with yummy flavors and healthy nutrients to nourish you throughout the day! Everyone who ate it was so surprised! Proof that eating healthy isn’t as painful as everyone says it is!


Almond Oat Banana Bread


2 Eggs (VEGAN OPTION. 1 egg is equal to 1 tsp chia seed + 2 tsp water. stir and let sit for 2 min)

2 large medium-ripe bananas

1/4 cup almond butter

1/2 cup oat flour (don’t go to the store! stick some regular oats in your food processor!)

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp sea salt


  1. Preheat your oven to 350 degrees F.
  2. Combine bananas and almond butter in a medium sized bowl with an electric mixer. Mix until creamy.
  3. Add in your eggs and mix on medium speed until well combined.
  4. Pull out your Vitamix or food processor and blend your oats on a medium speed. Increase your speed gradually. Blend until flour is formed.
  5. On low speed, add in your flour and other dry ingredients.
  6. Spray your tin pans with non stick cooking spray. I like to make my loaves in a three little 5×3 inch pans. (But you can also use one 8×4 or 9×5 inch pan)
  7. Pour batter into prepared pan(s).
  8. Feel free to sprinkle chocolate chips here. (Click here to find a great vegan alternative chocolate chip!)
  9. Bake for 15 minutes if you choose the small pans. If you chose the one large pan, bake for 30 minutes (or until your tester toothpick comes out squeeky clean.)
  10. Once your breads are finished baking, remove them from the oven and let them cool for 15 minutes. Carefully remove bread(s) from your pan(s) and set on a cooling rack to cool completely. (Unless you have a dad who loves warm banana bread and decided to eat half of it while you leave the kitchen.)
  11. Slice, enjoy, and NOURISH.

Feel free to take some slices with you to work, to school, or have it as a side to your morning smoothie. Walk away pain free, bloat free, and guilt free!

Hope you enjoy this as much as my tummy did! Leave comments if you want!

-Rachel Aletta



2 Huevos (Hay una opción de vegano. Reemplazar el huevo con chia seeds! 1 huevo = 1 tsp chia seeds + 2 tsp agua)

2 grande plátanos grandes maduros

1/4 taza de mantequilla de almendra

1/2 taza harina de avena

1/2 cucharadita canela

1/2 cucharadita levadura

1/2 cucharadita bicarbonato

1/4 cucharadita de sal


  1. Precaliente el horno a 350 F
  2. En un tazón mediano, mezcla los plátanos y mantequilla de almendras hasta que quede cremosa
  3. Anadir los huevos y bate con velocidad media
  4. Coloque la avena en la licuadora o procesador de alimentos. Mezcla o tritura hasta que la consistencia sea la de harina de avena o hasta que la avena esté
    picada finamente.
  5. En velocidad baja, incorpore la avena, bicarbonato, levadura, canela, y sal.
  6. Rociar ligeramente la sartén(es) con un pulverizador antiadherente. A mi me gusta usar sarténitas con un tamaño de 3x5in. Pero, puede usar una sartén 8×4 o 9×5. 🙂 
  7. Verter la masa en el molde preparado
  8. Rocie pepitas de chocolate encima de la masa si desea. (Hay pepitas veganas que a mi me gusta aqui )
  9. Hornear por 15 minutos (Si use sartenitas… Si use 8×4 o 9×5 hornear por 30 minutos) o hasta que un palillo insertado en el centro salga limpio.
  10. Sacar del horno y dejar reposar durante quince minutos.
  11. Con cuidado saque de la sartén.
  12. Que aproveche!


Con mucho amor,



5 thoughts on “Bananas, Almonds, and Oats. Oh my.”

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