A healthy and delicious banana bread made with oat flour. This banana bread recipe is dairy free, refined sugar free and wheat free (if using wheat free oats).
320gramsripe bananasskin off, or approximately 2 large bananas
⅔cupextra virgin olive oilmild flavoured
3largeeggs
2teaspoonsvanilla extract
2cupsoat flour
1 ½teaspoonbaking powder
½cuprapadura sugar
2 tablespoonslinseed meal
pinch sea salt
1tablespoonrolled oatsoptional
Instructions
Preheat the oven to 180 degrees Celsius. Line a loaf tin with baking paper and set aside.
In a medium sized mixing bowl, mash the bananas.
Add the eggs, extra virgin olive oil and vanilla extract to the banana and whisk to combine.
In a seperate, larger mixing bowl, seive the oat flour and baking flour. Add the rapadura sugar, linseed meal and salt. Use a clean & dry whisk to combine. Break any lumps of sugar up with the back of a spoon.
Pour the wet ingredients into the dry ingredients and stir through until all of the flour is incorporated into the wet ingredients.
Pour the batter into the baking paper lined tin and top with extra rapadura sugar and rolled oats. Place into the oven and bake for 60 minutes.
After 60 minutes, remove the tin from the oven. Allow the banana bread to cool in the tin for 5 minutes before transferring to a cooling rack. Wait until room temperature before slicing.
Notes
Nutrition facts are an estimate only. Store Banana Bread in airtight container at room temperature for 2-3 days. After 2-3 days it is recommended to store in the fridge or freezer. In more hot and humid climates, transfer to fridge after one day. If freezing banana bread, slice before freezing.