Banana Bread With Oat Flour
Equipment
- 1 loaf pan (9x5 inch)
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
- 1 Wire rack
- 1 Fork or potato masher
Ingredients
- 3 large bananas ripe and mashed
- 2 large eggs room temperature
- 80 milliliter melted butter cooled
- 80 milliliter maple syrup or honey
- 60 milliliter milk dairy or non-dairy
- 5 milliliter vanilla extract
- 240 gram oat flour
- 5 gram baking soda
- 4 gram baking powder
- 3 gram fine sea salt
- 3 gram ground cinnamon optional
- 80 gram chopped walnuts optional
- 60 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line the loaf pan with parchment paper.
- In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth.
- Whisk the eggs, melted butter, maple syrup, milk, and vanilla extract into the mashed bananas until well combined.
- In a separate bowl, whisk together the oat flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until just combined and no dry streaks remain.
- Fold in the chopped walnuts and chocolate chips if using, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack and let it cool for at least another 10 minutes before slicing and serving.
Notes
For best texture, use very ripe bananas with plenty of brown spots and make sure your oat flour is finely ground (you can blitz rolled oats in a blender until powdery if needed). Avoid overmixing once the dry ingredients are added, as this can make the loaf dense instead of tender. If the batter looks too thick, add 1 to 2 tablespoons more milk; if it looks very thin, sprinkle in a bit more oat flour. Tent the loaf loosely with foil during the last 10–15 minutes of baking if the top browns too quickly. This bread keeps well covered at room temperature for 2 days, or you can slice and freeze it for quick breakfasts or snacks.
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