Healthy Banana Bread (OAT FLOUR) 

thanks, appreciate

**It’s a great recipe for people with high cholesterol level** .... I'm exciting about trying it for that reason. Thanks for sharing! ♥♥♥

Can't wait to try this tonight as well! How long do you keep yours out for at room temperature? I want to make this 2 days in advance but want to make sure it will still stay fresh!

@@stellaphilipos6730 i acutely keep it in the fridge. Anytime i want to have a bite i use the microwave to heat it. i stored it for a month and the it didn't change at all as long as you store it perfectly. you can get it out of the fridge at least 1 or 2 hours before just in case :)

@@nourah8283 thank you Nourah! A month is a long time. I am making this again today and will be sure to do that :)

You donot need any sweetners because the banana is sweet

@@lornalewis7262 I did it again and used honey, it is so good, especially served with maple syrup or date sugar

Glad to see the flax seed worked!

Did the flax seeds work instead of the eggs?

How many bananas did you use?

Try adding nuts and craisins or raisins or pieces of chopped dried fruit.... It is delicious.

What about oil or butter

I did this too. Had it toasted with butter and organic peanut butter.

update? !!!!

Same lol. I will try this recipe soon

How much stevia do you use for this recipe?

this banana bread isn't too sweet, but you can use 1 more banana instead of honey

You can make banana bread with bananas from your farm and invite tourists for degustation and walk in your farm, it will blow their mind, that’s what we want when we travel abroad

Green bananas are the best for diabetics. No taste. I use applesauce.

@@thomasschafer7268 Greener the banana the lower the fruit sugars. Applesauce I would find it would make my loaves a bit mushy. You might be interested in watching "The Secrets of Sugar Fifth Estate" here on RU-vid. ;~)

Donot used Spendor worse than sugar use stevia serveor monk fruit but banana have enough sugar donot need any other sweetner

@@lornalewis7262 Not sure if you have the wrong product ~ it is Splenda, not Spendor. I have a college level in Chemistry. Here is what Splenda's history is. It was invented when a student at Queens University (UK) in 1976 who made a mistake when he got the instructions wrong from his professor for a research project. He took a couple of atoms of hydrogen out of the sugar and replaced it with Chlorine. It was tested using the FDA and other government regulatory bodies, it was finally allowed on the market in 1998. First Tate & Lyle (UK), then sold Splenda in the USA by Johnson & Johnson and finally through one of its syndicates, the McNeil Nutritionist Company in Canada. Now our bodies do not absorb Chlorine, hence the reason it is safely used in tap water in most cities and towns. So you eat the Splenda and your mouth tastes the sweetness and when the Splenda gets to your gut, it picks up the chlorine and kicks it out with the sugars. Why I use it is because there is no after taste like is with other sweeteners. As for Aspartame, it was some people who did not understand the background to that product. In the 1970's there was hyper news going around that Aspartame caused Cancer. People who do not understand how research is conducted and you need to understand who is doing the research, who is benefiting from it (like those dentist who get paid by a toothpaste company to promote their brand f toothpaste). So back to Aspartame. So people just jump up and went into a frenzy about their mainly diet pop with Aspartame in it, that at the time was being slated for having a link to Cancer, all ran back to the stores to return their pop etc. My mother having a back ground in this area, was laughing her head off and buying our Christmas Pop for less than 1/2 price that year. The truth was, the lab rats are tested with products with increases to see how far the limit is allowed on any product, till it is considered unsafe. Turns out the group of rats that did develop cancer, had been fed 10 times the amount any human would normally consume in a day for a week. So the Aspartame was safe at a specific level, but if you drank 10 times the normal amount of diet pop with Aspartame in it, yes you stood a higher chance of developing Cancer. So with Splenda, it is safe, been approved for human consumption as such by the FDA (USA), the CFIA (Canada) and the MHRA (UK). So may people have been using it, even diabetics since it was put on the market in 1998 and is heat safe up to 450 degrees F. Dr. Robert Lustig has shown me (at his lectures too) that sugar, dehydrated fruit is all too high in sugars to consume and hence the reason we have so much diabetes in our food. 4 g of sugar = 1 teaspoon. People are fed by the food industry which pays no attention to health and are treated by the health industry which pays no attention to food ~ Wendall Berry. Best book I ever bought and will re-read at times is Fat Chance written by Dr. Robert Lustig MD (USA) who follows in the same foot steps at Dr. John Yukin (UK). Read history and absorb it, is to never be repeated. Sadly the food industry is trying to teach us to forget what these two prestigious gentlemen are trying to teach us how to keep us healthy. Splenda has no after bitter taste. So each to their own at what they will enjoy using. Hope this information has helped. Everyone reading this, remember: You think Education is expensive, try ignorance. ;-D

I'm not sure if you should be watching these kind of videos when ur a diabetic.

Thank you! Hope you enjoy 😊

Hi! Thanks!! more banana instead of eggs. I've tried it without honey and it coms out great to

How did it turn out if I might ask?

I'm actually adding both walnuts and dark chocolate chips when I make this tonight or tomorrow. I'll let you know how it turns out!

I ADDED walnuts / dark chocolate chips !! It didn’t last 10 min lol … amazing recipe Thank you !!!!

Hi! High temperature gives a big nice top with perfect crack which don’t fall after cooling

@@foodmetrica Thanks for the quick response

Wheat and oat flours behave differently because of their compositions. Protein fractions in both flours are different and they interact differently with rest of ingredients in the presence of heat. No gluten present in oat flour. Have to engineer the recipe and the setting of oven temperatures a bit different with FM recipe in order to get an optimum rise in loaf volume.

@@anaxiomenes3964 Thanks for the clarification

Thank you, Jenny! Glad you are here and enjoy recipes 😊

How did it turn out? Im having the same problem.

Thank you! Glad you liked this bread :)

Why are you skeptical about RU-vid recipes? Just curious!

Of sure :)

I don't know what's wrong... use another sweetener

Omg it turned out great. Thank you for the fabulous recipe. I love it, I'm sharing this with my friends and family. Five stars for this recipe.

thank you, I'm glad that you liked

Hello. How many muffins did you get from the recipe?

@@jojoamiegbeyoung 14-16 according to the size of the mold

@@CalmCuisine alright thanks.

What temperature did you use and how much time?

Glad you liked it!

more banana