My fellow foodies who have made this banana bread have also assured me that this really is the best one they have ever made. It is super easy and comes out perfect every time. It is the perfect combination of fluffy and moist.
Preparation time: 5 minutes
Baking time: 55 minutes
Ingredients
- 3 very ripe small bananas
- 1 and ½ cup or 135 grams of oat flour
- ¾ cup or 75 grams of almond flour
- ¼ cup or 50 grams of melted coconut oil
- ¼ cup or 85 grams of maple syrup
- 1/2 tsp of baking soda
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 1 tsp of sea salt
Instructions
Preheat your oven to 170 degrees Celsius
Blend the bananas, coconut oil, vanilla and maple syrup in your blender
Add the mixture to a bowl and add in the remaining dry ingredients and combine
Place in a small cakepan covered in parchment paper and optionally top with banana slices or crushed nuts
Bake for 55 minutes on the middle rack in your oven or until a toothpick comes out dry
How to store? Store in kitchen paper for 2 days on your countertop or covered in the fridge for up to 3 days. After storing it cooled, the banana bread is best enjoyed after toasting.
