YIELDS 1 LOAF
1 1/2 cups gluten free oat flour *
1/2 cup fine almond flour
1 tbsp baking powder
1/4 tsp pink salt
2 medium, overripe bananas
1/2 cup almond butter
3 tbsp pure organic maple syrup
1/4 cup coconut sugar
1/4 cup plant-based milk
1 tbsp coconut oil, melted
1/2 tsp vanilla extract
1/3 cup chopped strawberries
1/4 cup chopped walnuts
Preheat your oven to 350 & line a 9x5 inch loaf pan with parchment paper. Set aside.
In a large bowl, whisk together oat flour, almond flour, baking powder, & pink salt. In the bowl of a food processor, pulse together bananas, almond butter, maple syrup, coconut sugar, coconut oil, & vanilla extract until well combined. (Careful not to over-mix or batter could become gummy.)
Fold the banana mixture in with the dry ingredients in the large bowl. Once combined, fold in chopped strawberries & walnuts. Spread mixture out into your pre-lined loaf pan. Tap loaf pan on the counter a few times to settle the batter.
Place in the oven for 1 hour or until toothpick inserted in the middle comes out clean. Let cool completely before removing from parchment paper & slicing. Store in an airtight container in the fridge for up to a week. Enjoy!
*To make homemade oat flour: grind gluten-free oats in a blender until a flour consistency is achieved.