Oat Flour Banana Bread with Maple Syrup
This delicious gluten free banana bread is made with hearty oat flour and a hint of maple syrup. It's a wonderful, easy quick bread recipe your whole family will love!
Servings: 8 slices
Calories: 373 kcal
Ingredients
- 1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ Cup (54 g) Gluten Free Oat Flour
- ⅓ Cup (66 g) Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 2 (100 g) Eggs
- ½ Cup (100 g) Oil
- ¼ Cup (78 g) Grade A Maple Syrup
- 1 teaspoon Vanilla
- 2 (150 g) Ripe Bananas mashed
- ½ Cup (56 g) Walnuts roughly chopped
Instructions
- Preheat oven to 350 °F (177 °C). Line a 9x5 loaf pan with parchment paper.
- In a large bowl, combine gluten free flour, oat flour, sugar, baking powder, salt and cinnamon. Stir until well mixed and set aside.1 ¼ Cup (185 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (54 g) Gluten Free Oat Flour, 2 teaspoon Baking Powder, ½ teaspoon Salt, ⅓ Cup (66 g) Sugar, ½ teaspoon Cinnamon
- In a smaller bowl, crack two eggs. Whisk until the eggs are frothy.2 (100 g) Eggs
- Add the oil, maple syrup and vanilla to the eggs. Whisk until well combined.½ Cup (100 g) Oil, ¼ Cup (78 g) Grade A Maple Syrup, 1 teaspoon Vanilla
- Pour the egg mixture into the flour mixture. Fold together with a spatula.
- Add the mashed bananas and walnuts. Fold until just evenly incorporated.2 (150 g) Ripe Bananas, ½ Cup (56 g) Walnuts
- Pour batter into your prepared loaf pan.
- Sprinkle top with oats for decoration (optional)
- Bake about 50 minutes until top springs back when poked. Remove from oven and cool for 15 minutes in the pan. Then remove from the pan and cool on a wire rack until room temperature.
Notes
TO MAKE OAT FLOUR: Add 9 tablespoons gluten free oats to a high speed blender. Process until it resembles a coarse flour.
STORAGE: Store leftover banana bread in an airtight container at room temperature for up to 3 days. If you live in a warm climate, store in the refrigerator to prevent the bananas from spoiling.