This banana bread leans on ripe, naturally sweet bananas and a touch of maple syrup for its flavor, so it never needs a heavy hand with sugar to taste good. Whisked eggs and vanilla bring the batter together, while the oat flour gives the crumb a soft, slightly nubby texture that toasts up beautifully in the oven. A little baking powder and baking soda keep the loaf light, and a hint of cinnamon adds warmth without any sharp or acidic bite. Roughly chopped walnuts are optional if you want extra texture, but the loaf holds together nicely with or without them. It bakes into a deep golden top with a moist, tender center that slices cleanly once fully cooled. Simple, comforting, and easy on digestion, it's a solid pick for a GERD friendly kitchen.
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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.
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