Fluffy banana bread (df & whole-foods)

Ingredients

• 3 ripe bananas, well mashed

• 2 eggs, room temperature

• ¼ cup maple syrup (or honey)

• ⅓ cup olive oil or melted coconut oil

• 1 tsp vanilla extract

Dry

• 1½ cups oat flour

• 1 cup almond flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• ¼ tsp salt

Optional add-ins

• ½ cup dark chocolate chips

• ¼ cup chopped walnuts or pecans

• 1 tbsp chia seeds or ground flax

Method

1. Preheat oven to 175°C (350°F). Line a loaf tin with baking paper.

2. In a large bowl, whisk bananas, eggs, maple syrup, oil, and vanilla until smooth.

3. In a separate bowl, mix all dry ingredients.

4. Gently fold dry ingredients into wet until just combined (don’t overmix).

5. Fold in any add-ins.

6. Pour into loaf tin and smooth the top.

7. Bake for 45–55 minutes, until golden and a skewer comes out clean.

8. Cool in tin for 10 minutes, then transfer to a rack.

Tips for EXTRA fluffiness

• Make sure your bananas are very ripe (lots of brown spots).

• Let the batter rest 5 minutes before baking (hydrates the oat flour).

• Don’t overmix once flours are added.

Serving ideas

• Warm with almond butter

• Toasted with coconut yoghurt

• Sliced & frozen for quick snacks

• Perfect for lunchboxes or breastfeeding hunger