Ingredients
- 3 cups oat flour gluten-free if needed, 324 grams
- 1/4 cup dairy-free vanilla protein powder 30 grams
- 1 1/2 teaspoons vegan xanthan gum
- 4 teaspoons cinnamon
- 3/4 teaspoon salt
- 2 1/4 cups mashed ripe banana 540 grams or about 4-5 large bananas
- 1 cup coconut sugar
- 1/2 cup unsweetened vanilla almond milk
- 2 teaspoons vanilla
- 3 tablespoons coconut oil melted, plus extra for greasing pan
- 6 tablespoons water
- 6 teaspoons baking powder
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of an 8-inch loaf pan with parchment paper, greasing the sides with oil.
- In a medium bowl, whisk the flour, protein powder, xanthan gum, cinnamon, and salt. In a separate large bowl, whisk the banana, coconut sugar, almond milk, and vanilla until well-mixed.
- In a small bowl, whisk the oil, water, and baking powder until frothy. Add into the banana mixture and whisk until well combined.
- Add the dry ingredients to the banana mixture and whisk well. Pour into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10-20 minutes. Let cool completely in the pan.
- Slice gently (it's fragile) with a serrated knife.