banana bread

45 mins
Serves 1
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Directions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Preheat your oven to 350°F (175°C).
  3. 3Preheat your oven to 350°F (175°C).
  4. 4Line a loaf pan with parchment paper.
  5. 5Line a loaf pan with parchment paper.
  6. 6Line a loaf pan with parchment paper.
  7. 7In a large bowl, mash the bananas until smooth.
  8. 8In a large bowl, mash the bananas until smooth.
  9. 9In a large bowl, mash the bananas until smooth.
  10. 10Whisk in the eggs until fully combined.
  11. 11Whisk in the eggs until fully combined.
  12. 12Whisk in the eggs until fully combined.
  13. 13Add Greek yogurt and mix well.
  14. 14Add Greek yogurt and mix well.
  15. 15Add Greek yogurt and mix well.
  16. 16Add oat flour, baking powder, and cinnamon.
  17. 17Add oat flour, baking powder, and cinnamon.
  18. 18Add oat flour, baking powder, and cinnamon.
  19. 19Gently mix until a smooth batter forms, being careful not to overmix.
  20. 20Gently mix until a smooth batter forms, being careful not to overmix.
  21. 21Gently mix until a smooth batter forms, being careful not to overmix.
  22. 22Add crushed walnuts and spread evenly.
  23. 23Add crushed walnuts and spread evenly.
  24. 24Add crushed walnuts and spread evenly.
  25. 25Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  26. 26Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  27. 27Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  28. 28Let it rest in the pan for 10 minutes.
  29. 29Let it rest in the pan for 10 minutes.
  30. 30Let it rest in the pan for 10 minutes.
  31. 31Finish with a pinch of flaky salt.
  32. 32Finish with a pinch of flaky salt.
  33. 33Finish with a pinch of flaky salt.

Ingredients

  • 2 medium overripe bananas
  • 2 medium overripe bananas
  • 2 medium overripe bananas
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 cup 0% fat Greek yogurt or protein yogurt
  • 0.5 cup 0% fat Greek yogurt or protein yogurt
  • 0.5 cup 0% fat Greek yogurt or protein yogurt
  • 180 g oat flour (blended oats)
  • 180 g oat flour (blended oats)
  • 180 g oat flour (blended oats)
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 1 tbsp cinnamon
  • 30 g walnuts crushed
  • 30 g walnuts crushed
  • 30 g walnuts crushed
  • 1 pinch flaky salt
  • 1 pinch flaky salt
  • 1 pinch flaky salt

Equipment

bowlforkwhiskloaf panparchment paperoven

Tips

  • Don't overmix the batter.
  • If the top browns too fast while baking, cover with foil.
  • Let it rest in the pan for 10 minutes after baking.