Ingredients: |
Ingredients: Cooking spray or vegetable oil, for coating the pan
3 medium, very ripe bananas
2 large eggs
1/2 cup honey or maple syrup
1/4 cup plain whole-milk Greek yogurt
1/4 cup vegetable or canola oil
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten-free oat flour (see note below on how to make your own)
1 cup almond flour
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Directions: |
Directions:Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x5-inch loaf pan with a parchment paper sling, leaving several inches of overhang on either long side. Coat the pan and parchment with cooking spray or oil; set aside.
Break the bananas into thirds, place in a large bowl, and mash well with a fork. Add the eggs, honey, yogurt, oil, and vanilla and use the fork to whisk to combine.
Whisk in the baking powder, baking soda, and salt. Fold in the oat flour and almond flour with a rubber spatula until just combined.
Pour the batter into the prepared loaf pan and spread into an even layer.
Bake until the top is browned, the edges pull away from the sides of the pan, a toothpick inserted into the middle of the loaf comes out clean, and an instant-read thermometer inserted in the center on the loaf registers at least 200°F, 50 to 55 minutes.
Cool in the pan for 10 minutes. Remove the bread from the pan to a wire rack and cool completely before slicing.
RECIPE NOTES
Storage: Store at room temperature, wrapped in plastic wrap or aluminum foil, for up to 4 days. Wrap tightly wrapped in aluminum foil and freeze for up to 3 months.
Making oat flour: You can make your own oat flour by pulsing an equal amount of gluten-free old-fashioned rolled oats in a food processor until ground and flour-like.
To make muffins: Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray. Divide the batter among the prepared muffin wells and bake at 350°F until the muffins are golden-brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
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This recipe for THE Yummiest Banana Bread!!! is from