Also in this recipe is Greek yogurt for calcium and tang and bananas, another prebiotic. You can spice your cake however you like, but I like to add cinnamon, which is high in antioxidants and naturally antimicrobial, and cardamom for more cozy, snow-day-season yumminess.
Want to try it for yourself? Keep reading for the recipe.
Persimmon banana oatmeal bread
Yields 1 loaf or 12 muffins
I use grass-fed butter for this recipe to make it lighter and fluffier, but I’ve also tested it with coconut oil and the result is an equally delicious but denser, more-pound-cake-like creation. Vegans can additionally use coconut yogurt instead of Greek yogurt and chia seeds for the eggs. (Mix two tablespoons of ground chia seeds with six tablespoons of water and let sit ten minutes before incorporating into wet ingredients.)
The recipe works well baked as muffins rather than bread, too. Just adjust the cook time to 30 minutes.
2-3 ripe persimmons, peeled and sliced laterally
1/4 cup maple syrup
2 cups gluten-free oat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp cardamom
2 eggs (or 2 Tbsp chia seeds and 6 Tbsp water, let stand 10 minutes)
1 tsp vanilla extract
1/2 cup room temperature butter (or 1/2 cup coconut oil)
3-4 ripe bananas, mashed with a fork
1/2 cup Greek yogurt (or 1/2 cup coconut yogurt)
1. Preheat oven to 400°F.
2. In a small saucepan over medium low heat, add persimmons and maple syrup. Cook until maple syrup is foamy and fragrant, about five minutes. Remove from heat and allow to cool.
3. In a bowl, combine oat flour, baking soda, salt, and spices. Set aside.
4. In the bowl of a stand mixer, cream together butter and cooled persimmon maple syrup for two to three minutes. Add eggs, vanilla, bananas, and yogurt and mix two minutes more. Fold dry ingredients into wet and mix with a spoon until just combined.
5. Grease a loaf pan with butter or coconut oil or use a nonstick loaf pan. Place persimmon rounds on the bottom of the loaf pan. Pour batter over the rounds and transfer pan to oven. Bake 55 minutes or until a knife comes out clean after being inserted into bread.
6. Let cool for five minutes, then invert over a plate and allow to finish cooling before serving.