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Preheat the oven to 350F
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In a bowl, mix the oat flour, cinnamon, brown sugar, and baking soda together
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Then add the wet ingredients to the bowl- 2 ripe bananas, vanilla extract, coconut oil, and almond milk
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Using a hand mixer, mix everything together until a consistent texture has been reached
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If you don’t have a hand mixer, alternatively you can blend the 2 bananas, vanilla extract, coconut oil and almond milk together, and then add the dry ingredients and continue blending until a consistent texture is reached
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Pour the batter into a mini loaf pan, top with the chopped walnuts, and slice your remaining banana in half, lengthwise
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Press the banana halves into the top of the batter, and pop into the oven for 50 minutes
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Once the banana bread has cooled, portion the loaf into 6 slices
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You can store this bread in the refrigerator for up to 1 week!
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Pair it with yogurt, nut butter spread, or an egg for a complete and satisfying breakfast!