2mediumover ripe banana (240g weighed without peel)
2eggs, room temperature
¼cupbutter, melted (or olive oil or avocado oil)
1teaspoonapple cider vinegar
1teaspoonvanilla
2-4tablespoonsmaple syrup, see note
Instructions
Preheat oven to 350°F and prepare a 8x4 loaf pan by greasing it with oil or butter or lining with parchment paper. Set aside.
Add the oats to a blender and blend until finely ground to resemble flour.
In a large bowl, mix together all the dry ingredients.
Add all the wet ingredients into the blender and blend until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Be careful not to over mix.
Bake for for 45-50 minutes, or until the toothpick comes out clean when inserted into the center of the bread. Cool the bread for at least 15 minutes then transfer to a wire rack. This will prevent soggy bottom.
Allow the bread to cool COMPLETELY! This is super important! The bread will be especially moist straight out of the oven, and if you slice it too soon, the bread will fall apart and be too gummy in texture.
Video
Notes
Maple syrup - I've provided a range for the amount so you can decide how sweet you want the bread to be. You can leave it out completely or use date syrup instead to avoid added sugars.Storage:Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days. Freeze for up to 3 months.