Oat Flour Banana Bread

Name: Oat Flour Banana Bread
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 large ripe bananas ((315 grams; about 1 1/4 cups mashed)); 1.75 cups oat flour ((225 grams; certified gluten-free, if needed)); 3 large eggs ((143 grams)); 1 cup coconut sugar ((169 grams)); 1/4 cup olive oil ((58 grams)); 2 teaspoons baking powder ((9 grams)); 1 teaspoon ground cinnamon ((3 grams; optional)); 1 teaspoon vanilla extract ((4 grams)); 1/2 teaspoon fine sea salt ((3 grams; I use Real Salt brand))

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 10

Ingredients

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3 large ripe bananas ((315 grams; about 1 1/4 cups mashed))1.75 cups oat flour ((225 grams; certified gluten-free, if needed))3 large eggs ((143 grams))1 cup coconut sugar ((169 grams))1/4 cup olive oil ((58 grams))2 teaspoons baking powder ((9 grams))1 teaspoon ground cinnamon ((3 grams; optional))1 teaspoon vanilla extract ((4 grams))1/2 teaspoon fine sea salt ((3 grams; I use Real Salt brand))

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Instructions

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Step 1

Preheat the oven to 350ºF. Use a fork to mash the 3 ripe bananas until no large chunks remain.

Step 2

In a large bowl, combine all of the ingredients and stir well, until a relatively smooth batter is formed. It's okay if there are still a few small pieces of banana visible.

Step 3

Grease a 9-inch by 5-inch loaf pan with oil, Press a piece of parchment paper into the bottom of the pan, to guarantee the banana bread will be easy to remove later. Pour the batter into the prepared pan, and smooth the top. Bake at 350ºF until the top rises and cracks in the middle, about 40 to 50 minutes. Mine is usually perfect at 45 minutes.

Step 4

Let the bread cool completely before slicing, then serve. I think this bread tastes best when served at room temperature, but I store it in the fridge to extend the shelf life. It will keep well in an airtight container in the fridge for up to 5 days, and you can bring it to room temperature again 1 hour before serving.