Ingredients
Units
Scale
- 2 Large Eggs at room temp.
- 6oz (3/4 Cup) Plain Greek Yogurt
- 2oz (4 Tablespoons) Unsalted Butter, melted
- 50 grams (1/4 Cup) Granulated Sugar
- 3oz (1/3 Cup + 1 Tablespoon) Pure Maple Syrup
- 1 Teaspoon Vanilla Extract
- 12oz (3 Medium- Large) Ripe Bananas
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 220 grams (2 Cups) Oat Flour* GF Oats
- Optional 2 Tablespoons Brown Sugar
Instructions
- Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
- In a large bowl combine eggs and Greek yogurt, whisk until fully combined. Add in butter, sugar, vanilla extract and maple syrup mixing to combined. Add bananas and use a masher to incorporate bananas, making sure to leave some banana chunks.
- Add baking soda and salt mix to combine then fold in oat flour. Pour into prepared pan and if you want sprinkle brown sugar on top, I love the crunch so I had to. Bake for 50-55 minutes or until a toothpick inserted int the center comes out with no wet batter. Store in air tight container, if you are in a hot environment like me, I store mine in the fridge to last longer.
Equipment
- Prep Time: 10
- Cook Time: 55
- Category: Breakfast
- Method: Bake
- Cuisine: American