Oat Flour Banana Loaf

I started experimenting with oat flour when my stomach couldn’t tolerate all-purpose flour. The truth is I love baked goods and in order to eat them and not feel terrible, I had to find an alternative. This recipe has been on regular rotation in our house and you’d never notice it was oat based. Plus, there is something about ginger and cinnamon baking in the oven that makes your entire house smell amazing!

Ingredients:

1 ½ cups mashed bananas (about 4)

2 eggs, room temperature

1 tsp vanilla

¼ cup coconut oil, melted

1/2 cup coconut sugar

2 cups oat flour

1/2 teaspoon pink Himalayan salt

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground ginger

2 tsp cinnamon

1/4 cup hemp seeds (optional)

Directions:

Preheat oven to 350 degrees. Spray a 9” x 5” loaf pan and line with parchment paper.

In a large bowl, combine mashed bananas, eggs, vanilla and coconut oil until smooth. Add dry ingredients into bowl and combine with spatula but do not over mix. Your loaf will come out tough and chewy.

Pour batter into prepared loaf pan. (Optional: top with sliced banana and a sprinkle of oats).

Bake for 55-65 minutes until a toothpick comes out clean from the centre. Wait at least 20-30 minutes before removing the banana bread from the pan. Once removed place on a wire rack to cool completely.

To serve: spread nut butter (cashew is my fave) on sliced loaf with berries on the side. Enjoy!

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