Oat Flour Banana Bread
This Oat Flour Banana Bread is a delicious and wholesome twist on a classic recipe, perfect for breakfast or a snack, making use of naturally sweet, overly ripe bananas and gluten-free oat flour.
Ingredients
Dry Ingredients
- 3 cups oat flour Adds a nutty flavor and gluten-free properties.
- 3 teaspoons baking powder For leavening.
- 1/2 teaspoon salt Enhances flavor.
- 1/2 teaspoon ground cinnamon Adds warmth and flavor.
Wet Ingredients
- 3 medium overly ripe bananas, mashed (about 1 1/2 cups) Provides natural sweetness.
- 3/4 cup granulated sugar Adjust sweetness to preference.
- 1/2 cup unsalted butter, melted but not hot Moisture and richness.
- 2 large eggs Binding agent.
- 1 teaspoon vanilla extract For additional flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9 x 5-inch loaf pan with non-stick cooking spray.
- In a medium bowl, mix oat flour, baking powder, salt, and ground cinnamon until combined.
- In a large bowl, combine mashed bananas, granulated sugar, melted butter, eggs, and vanilla extract. Mix thoroughly to a smooth mixture.
- Gradually add the dry ingredients to the wet mixture, mixing gently until combined. Take care not to overmix.
- Pour the batter into the prepared loaf pan and level the top.
Baking
- Bake for 50 to 52 minutes, checking for doneness with a toothpick.
- Allow to cool in the pan for about 2 hours before slicing.
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Notes
Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Ripe bananas yield sweeter bread.