Gluten Free Dessert: Flourless Banana & Oat Bread
I've been craving something sweet lately--so much that I've succumbed to eating crap chocolate out of a Russell Stover box because I haven't had time with my busy schedule to set aside a fun baking hour! I needed to hunker down and make it happen, so I decided to try a flourless banana muffin recipe I found while cruising Pinterest (as usual). Except... I realized that we hadn't got around to buying a muffin tin since moving into our new place, therefore: here is a delicious, gluten free shortbread spin-off!
- 2.5 cups old fashioned oats
- 1 cup plain low fat greek yogurt
- 2 eggs
- 1/2 cup honey
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp ground flax seed
- 1 tsp vanilla
- 2 ripe bananas
Starting with the oats, ensuring that they are blended smoothly, add all of the ingredients one by one into a food processor until mixed well. After the batter is created, add any whole extras you wish: nuts, berries, etc.
Either bake these as muffins in a muffin tin, separating the batter evenly, or choose a small bread tin and bake it as a breakfast shortbread! These are how mine came out after using a deeper pan to create a thinner, hearty bread:
It's almost a cross between sweet cornbread and shortbread. I added a dollop of yogurt ontop and sliced some organic strawberries for an extra sweet touch, but I'm not gonna lie: I snacked on a good amount of these without any toppings!
Did you make a variation of this yummy dessert?