Banana Oat Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat & Prep: Preheat your fan-forced oven to 160°C. Line a standard 20cm x 10cm loaf pan with baking paper.

Step 2

​Pre-mix Dry Ingredients: Blend 1.25 cups of rolled oats on high speed for 20–30 seconds until powdery. In a small bowl, whisk together the oat flour, 1/8 tsp salt, cinnamon, nutmeg, baking powder, and baking soda so everything is evenly distributed.

Step 3

​Whisk Wet Ingredients: In a large bowl, mash the 3 bananas thoroughly. Add the eggs, olive oil, honey, Greek yogurt, lemon juice, and vanilla extract. Whisk until smooth.

Step 4

​Combine & Rest: Add the dry mixture to the wet bowl. Gently fold with a spatula until just combined. Pour the batter into your lined loaf pan and let it sit on the counter for 10 minutes to hydrate the oats before baking.

Step 5

​Bake (With Foil Tent): Bake at 160°C fan-forced for 40 minutes. At the 40-minute mark, loosely tent a sheet of aluminum foil over the top of the pan to prevent over-browning. Bake for an additional 10 minutes (50 minutes total cook time), or until a knife inserted into the center comes out clean.

Step 6

​Cool & Store: Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Store leftovers sliced in an airtight container in the fridge for up to 5 days, and microwave slices for 15 seconds to serve!