Low Iodine Oat Flour Banana Bread
Total time1 hr 25 min
Prep time15 min
Cook time1 hr
4.6(28)
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Learn more →Ingredients
10 servings
- 3 medium ripe bananas (about 1 ½ cups mashed)
- ⅓ cup maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup neutral oil (such as canola or light olive oil)
- 1 tsp pure vanilla extract
- 2 cups gluten free oat flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup walnut halves, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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