Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups oat flour
- 1/2 cup chopped walnuts or pecans
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the ripe bananas until smooth.
- Add the melted coconut oil, eggs, and vanilla extract to the mashed bananas. Mix well until combined.
- In another bowl, whisk together oat flour, baking soda, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- Pour the batter into a greased loaf pan. Optionally fold in nuts and chocolate chips. Bake for 50-60 minutes until a toothpick comes out clean. Let it cool before slicing.
Notes
- Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic and freeze for up to 3 months.
- If using different nuts, feel free to swap walnuts for pecans or omit them altogether.
- Substitutes for oat flour include almond flour or gluten-free all-purpose blend.
- For a vegan option, replace eggs with flaxseed meal or applesauce, and use maple syrup instead of coconut oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg