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Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.

In a medium bowl, mash the ripe banana thoroughly with a fork until it forms a creamy, smooth consistency with no large lumps.

Add the 2 large eggs to the mashed banana and whisk well until fully incorporated.

Stir in the oat flour, baking powder, and optional ground cinnamon. Mix until just combined. Be careful not to overmix; a few small lumps are fine.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.

Remove the banana bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.


Preheat your oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan or line it with parchment paper.

In a medium bowl, mash the ripe banana thoroughly with a fork until it forms a creamy, smooth consistency with no large lumps.

Add the 2 large eggs to the mashed banana and whisk well until fully incorporated.

Stir in the oat flour, baking powder, and optional ground cinnamon. Mix until just combined. Be careful not to overmix; a few small lumps are fine.

Pour the batter evenly into the prepared loaf pan.

Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. The top should be golden brown.

Remove the banana bread from the oven and let it cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Slice and serve.
