It’s pretty standard in my house to smell banana bread baking on Sunday afternoons! Here is my go-to, never fail, super moist, gluten-free (okay that’s a mouthful) CINNAMON OAT FLOUR BANANA BREAD recipe!

INGREDIENTS

⅓ cup melted coconut oil

½ cup honey, maple syrup, coconut sugar or cane sugar

2 large eggs

3 large mashed ripe bananas (if you’re second guessing it add one more – never enough banana IMO)

¼ cup almond milk

1 teaspoon baking soda 

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon ground cinnamon

1 ¾ cups oat flour *made from rolled oats (you can sub for whole wheat flour)

Optional: cinnamon sugar swirl – 2 TBSP coconut flour + 2 tsp cinnamon

Optional add ins: ½ cup chopped walnuts or pecans, chocolate chips, etc.

INSTRUCTIONS

  1. Preheat oven to 325 F and line a 9×5-inch loaf pan with parchment – with overhang.
  2. In a large bowl, beat the melted oil and sweetener of choice together with a whisk. Add the eggs and beat well. Whisk in the mashed bananas and milk. 
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk until fully combined. With a spoon or spatula, fold in the flour, until just combined. Gently fold in the add ins now.
  4. Pour the batter into your lined loaf pan and sprinkle top with more add-ins if using (optional). To make the cinnamon swirl, pour half the batter in the pan and sprinkle cinnamon sugar mixture over top. Add the rest of the batter and sprinkle top with the rest of the cinnamon sugar.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. When I make mini loaf pans I let it cook for about 30 minutes. Let the bread cool in the loaf pan for 10 minutes, then transfer out of pan to cool for at least 20 minus before slicing.

Enjoy

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