Ingredients
The following ingredients have 110 Servings
- 1 cup + 2 tablespoons mashed, very ripe bananas (about 3 medium bananas)
- ¼ cup melted coconut oil
- ¼ cup pure maple syrup
- 1 flax egg (1 tablespoon golden ground flaxseed + 3 tablespoons water, whisk together, set for 15 mins)
- 1 teaspoon pure vanilla extract
- 1 ¾ cups + 2 tablespoons gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup add-ins of your choice – use nut-free if necessary (walnuts, chocolate chips, chopped dried fruit)
Instruction
- Preheat the oven to 350°F. Line a loaf pan with parchment paper or greased foil. Set aside.
- Peel bananas and add to a large mixing bowl. Using a dough blender (recommended) or sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, maple syrup, flax egg and vanilla. Whisk until well incorporated.
- Add oat flour, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in add-ins.
- Pour batter evenly into prepared loaf pan. Using a rubber spatula, smooth batter into an even layer, with the shape of a rise down the center—just like a loaf. Using a butter knife, cut a slit slightly off center down the loaf.
- Bake for 60-70 minutes. Mine took 65 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done. Cool in pan placed on a cooling rack for 1 hour. Pinch parchment paper & lift paper + banana bread onto cooling rack to complete cooling, about 1-2 additional hours. Slice and enjoy.
