This oat flour banana bread is a moist and hearty quick bread with a tender crumb! Made in just one bowl, it uses simple ingredients and tastes delicious!
Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
In a small bowl, add your oat flour, baking powder, and salt, and mix well. In a mixing bowl, add your oil, eggs, sugar, mashed bananas, and vanilla extract, and whisk until combined. Add the dry ingredients and mix until just combined. Fold through the walnuts.
Transfer the batter into the lined loaf pan. Bake the banana bread for 35-40 minutes, or until a skewer comes out clean.
Remove the bread from the oven and let it cool completely, before removing it from the pan and slicing it up.
Notes
* To make flax eggs, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 10 minutes for a gel to form.TO STORE: Oat flour banana bread should be stored in the refrigerator, covered. The bread will keep well for up to 1 week.TO FREEZE: Place leftover slices of the bread in a ziplock bag and store it in the freezer for up to 6 months.