Ripe, well-mashed bananas bring natural sweetness and moisture to this loaf, balanced with maple syrup and a good glug of neutral oil for richness in every slice. Oat flour gives the crumb a soft, hearty texture that's a little different from a standard wheat loaf, while cinnamon adds warmth and roughly chopped walnuts bring a satisfying crunch if you choose to fold them in. The batter comes together in two bowls with just a whisk and a spatula, so there's no fussy technique standing between you and a golden, deep-brown top. It bakes low and slow until a toothpick comes out clean, then rests in the pan before slicing clean, tender pieces. This one is a solid pick for a dairy free kitchen, whether you're serving it for breakfast, an afternoon snack, or alongside coffee. Simple pantry staples and one bowl of mashed bananas are really all it takes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a large bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
