Oat Flour Banana Bread
Moist and soft banana bread made entirely with oat flour. This is a gluten free, one bowl recipe that yields a tall, soft loaf.
Servings 1 tall loaf bread
Equipment
- standard loaf pan holds 1 lb batter, about 8.5-4.5 inches
Ingredients
- 200g or 1 cup brown sugar dark or light
- 3 large eggs at room temperature
- 1 tablespoon ground cinnamon
- ¾ teaspoon fine sea salt
- 100g or ½ cup avocado oil
- 420g or 4 medium overripe bananas
- 350g oat flour, commercial brand, see above for why if measuring by cup amount use 1 packed cup oat flour and an additional 2 tablespoons
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 60g or ¼ cup greek yogurt
Instructions
- Prep a standard size metal loaf pan (1 lb) 8.5 x 4.5 inches: grease it all over and line it with a sheet of parchment paper (cut the paper to size).
- Whisk the eggs and sugar together in a large bowl until the mix is several shades lighter and airy; adding the cinnamon and salt as you whisk. You can also use a hand mixer to do this.
- With the mixer on (or while whisking) slowly pour in the oil. Whisk very well to combine.
- Mash the bananas with a fork and scrape into the bowl, whisk to combine.
- Add the oat flour, baking powder and baking soda. Gently start to mix it in then add the yogurt and mix until the batter is smooth. If you are adding nuts or chocolate chips, stir them in now.
- Pour the batter into the prepared pan. Leave on the counter for 10-15 minutes while the oven preheats to 350 F (conventional).
- Bake the loaf in the center, until a cake tester inserted into the center comes out clean - about 60 minutes but check it at 50-55 to be sure.
- Use the parchment overhang to lift the loaf out and place on a cooling rack. Enjoy warm or wait until it’s cool to eat. Store leftovers in an airtight container, they’ll keep for 2-3 days.