Ingredients:

  • 3 large overripe bananas (approx. 350g)
  • 2 large eggs
  • 0.5 cup plain non fat Greek yogurt (125g)
  • 0.33 cup pure maple syrup (80ml)
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil, melted (30ml)
  • 2 cups oat flour (180g)
  • 1 tsp baking soda
  • 1 tsp ground Ceylon cinnamon
  • 0.5 tsp sea salt
  • 0.5 cup chopped walnuts
  • 0.33 cup dark chocolate chips

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C) and line your loaf pan with parchment paper. Note: Leave a slight overhang on the sides to act as a sling for easy removal.
  2. Mash the Base: In a large ceramic bowl, mash 3 large overripe bananas until mostly smooth with a few rustic chunks remaining.
  3. Emulsify Liquids: Whisk in 2 large eggs, 0.5 cup Greek yogurt, 0.33 cup maple syrup, 1 tsp vanilla, and 2 tbsp melted coconut oil until the mixture looks glossy and pale.
  4. Sift the Dry: In a separate bowl, whisk together 2 cups oat flour, 1 tsp baking soda, 1 tsp cinnamon, and 0.5 tsp sea salt until no clumps of soda remain.
  5. The Gentle Fold: Gradually add the dry ingredients to the wet. Use a spatula to fold until just combined — do not over mix.
  6. Add the Texture: Gently stir in 0.5 cup chopped walnuts and 0.33 cup dark chocolate chips until they are evenly distributed through the thick batter.
  7. Transfer and Smooth: Pour the batter into the prepared pan, smoothing the top with your spatula.
  8. The Long Bake: Slide into the oven for 55 minutes until the top is deeply bronzed and a toothpick comes out clean.
  9. The Essential Rest: Let the bread sit in the pan for 10 minutes until the structure sets, then move to a wire rack to cool completely.