Ingredients
Wet Ingredients
- 1 1/2 cups Mashed Ripe Banana
- 1/3 cup Mild-Flavor Olive Oil
- 1 teaspoon Vanilla Extract
Dry Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Homemade Oat Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- 1/2 teaspoon Salt
- 1/2 cup Coconut Sugar (optional, use if bananas are not ripe enough)
Add-ins
- 1/2 cup Chopped Walnuts (or Pecans)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch by 5-inch loaf pan with parchment paper and lightly grease the paper and pan with oil spray or coconut oil. Set aside.
- Mash Bananas: In a large bowl, mash the ripe bananas thoroughly with a potato masher, fork, or stand mixer paddle attachment until almost no lumps remain. The mixture should be very runny to ensure the banana bread is ultra moist. Measure out 1 1/2 cups of mashed bananas; freeze any excess for later use.
- Combine Wet Ingredients: Add the olive oil, vanilla extract, coconut sugar (if using), and salt to the mashed bananas. Stir until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and cinnamon.
- Combine Wet and Dry: Fold the dry ingredients into the wet mixture using a rubber spatula. Stir gently until the batter is thick and uniform without overmixing.
- Add Nuts: Fold in the chopped walnuts or pecans to incorporate evenly into the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake: Place the pan on the center rack of the preheated oven. Bake for 45 to 55 minutes at 350°F (180°C). Check for doneness by inserting a toothpick into the center; if it comes out clean, the bread is ready.
- Cool: Let the banana bread cool in the pan at room temperature for 10 minutes. Then transfer to a wire rack and cool completely for about 2 hours before slicing.
Notes
- Use very ripe bananas for the best sweetness and moisture. If bananas are not ripe enough, add coconut sugar as specified.
- You can substitute chopped pecans for walnuts according to your preference.
- Homemade oat flour can be made by grinding rolled oats in a blender until fine.
- For a vegan version, ensure the sugar you use is vegan-friendly and use a plant-based oil.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
