Banana Oat Bread with Labneh, Cardamom, and Honey Drizzle
Banana Oat Bread with Labneh, Cardamom, and Honey Drizzle
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A healthier take on my Mom’s banana bread. It’s a little bit less like cake but still exceptionally moist and flavorful.
The ground oats replace more than half the flour and yogurt replaces a lot of the butter from the original recipe.
Banana Oat Bread with Labneh, Cardamom, and Honey Drizzle
Ingredients
Glaze:
Instructions
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Preheat your oven to 325F or 160C
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In a food processor or high power blender, pulse the 1 cup Oats until pieces are small, it will be somewhere in between cornmeal and short grain rice in size.
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Peel your bananas and smash them in a medium bowl with a fork
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Add the 2 eggs, 1/4 cup yogurt, 1 TBS melted Butter, and 1/2 cup sugar to the bananas and mix together.
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Once combined, to the bowl add the ground Oats, Flour, Salt, Baking Powder, and Baking Soda.
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Stir until everything is incorporated but do not beat.
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Butter then flour the bottom of your baking dish lightly.
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Pour the batter into your baking dish and bake for 45-55 minutes. The top will be golden and it will hold its shape when finished. If you gently press the center, it should spring back and not leave a dent.
For the Glaze
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When the bread has cooled remove it from the pan and if eating immediately drizzle the glaze over it, otherwise I recommend storing it without the glaze and dolloping a little on each slice as you are ready to eat it.
