Flour Free Banana Bread
Equipment
- 1 blender
Ingredients
- 250 g oat flour
- 4 bananas (500g peeled)
- 80 ml coconut oil
- 80 ml soy milk (or other)
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180c/350f.
- Add the oats to a blender and blend to a flour like consistency.
- Add all of the ingredients to a blender and blend until combined (don’t overblend as it can lead to a tough batter, some banana chunks are fine)
- Grease or line a loaf tin (9”x5”) then pour the batter in (optional to top with an extra banana for decoration) and cook for 50 – 60 minutes (do the toothpick test or just by eye).
- Cool in the tin for 5 mins before removing and leaving to cool on an airing rack for one hour before cutting in to ~8 slices.
- Serve however you like (we love it warm with some coconut oil or almond butter spread on it)
Storage
Store on the bench for 2 days, fridge for 5, or freeze in slices for 2 monthsNotes
This is made with oats, so it results in a denser loaf than one made with flour (check our normal banana bread recipe for a fluffier flour based one). Also this is made with coconut oil which solidifies under 25 degrees, so warming up works best to soften it (or use another oil).
To ensure this is gluten free use gluten free oats.
You can also make this into muffins - reduce the time to approx 20mins.