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Oat Flour Banana Bread

Oat Flour Banana Bread

This Oat Flour Banana Bread delivers a moist, tender crumb and a naturally sweet flavor that warms the soul. A wholesome, gluten-free alternative to traditional recipes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 3 overripe bananas
  • 1 1/2 cups gluten-free oat flour
  • 2 pasture-raised eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup melted refined coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamo
  • 1/2 teaspoon sea salt

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, mash the overripe bananas until smooth.
  3. Add eggs, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas and whisk until combined.
  4. Gently stir in the oat flour, baking soda, cinnamon, and sea salt until just mixed.
  5. If desired, fold in walnuts or chocolate chips.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 45 to 55 minutes or until a toothpick comes out clean.
  8. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 2 days or refrigerate for up to a week. For longer storage, freeze slices with parchment paper in between.