This banana bread is full of nutritious fiber from the oat flour with the perfect sweetness and is gluten-free too for those on a gluten-free diet.
You do not need to buy oat flour, to make mine I added organic rolled oats in a blender and blended until I got a fine texture.
The bundt cake tin I always used for this recipe is 1.4 l in volume, 7 cm in height, and 21 cm in diameter.
Ingredients I Used:
Dry Ingredients
2 cups oat flour
1/2 cup castor sugar
1 teaspoon bicarbonate of soda ( baking soda)
1/2½ teaspoon baking powder
1 teaspoon pumpkin pie spice ( or you can simply use cinnamon)
Wet Ingredients
3 overripe bananas
2 medium eggs
100g soft room temperature butter
1/2 cup extra virgin olive oil
1 teaspoon vanilla extract
Methods:
Step 1
Preheat oven to 160C
Butter and lightly flour the bundt tin
Step 2
Add all the dry ingredients into a bowl, mix well, and set aside.
In a separate bowl, add the bananas and mash them with a fork until no lump then, and in the remaining wet ingredients and mix well until fully combined.
Step 3
Fold the wet mixture into the dry mixture until fully combined and with no lumps and dry spots. Set the batter aside and allow to rest for 10 minutes.
Step 4
After 10 minutes, pour the batter into the prepared bundt tin, place in the preheated oven, and bake for 40 minutes or until a toothpick insert in the center comes out clean.
Remove from the oven, and cool in the tin for 10 minutes before removing from the tin to cool completely on a wire rack.
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