Ingredients:

  • 1.5 cups mashed overripe bananas
  • 0.5 cup maple syrup
  • 0.33 cup avocado oil
  • 0.25 cup unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1.75 cups whole wheat pastry flour
  • 0.5 cup rolled oats
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 0.5 tsp sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, whisk together the mashed bananas, maple syrup, oil, plant milk, vinegar, and vanilla extract. Let the mixture sit for 2 minutes to allow the acidity to react with the milk.
  3. Sift the whole wheat pastry flour, baking soda, baking powder, cinnamon, and salt directly into the wet base.
  4. Add the rolled oats and gently fold the mixture using a silicone spatula until just combined. Do not over-mix.
  5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and allow the bread to rest in the pan for 20 minutes before slicing to ensure the crumb structure sets.