*Arrange a rack in the middle of the oven and heat to 350°F. Line an 8x5-inch loaf pan with a parchment paper sling, leaving several inches of overhang on either long side. Coat the pan and parchment with cooking spray or oil; set aside.
*Break the bananas into thirds, place in a large bowl, and mash well with a fork. Add the eggs, honey, yogurt, oil, and vanilla and use the fork to whisk to combine. Whisk in the baking powder, baking soda, and salt. Fold in the oat flour and almond flour with a rubber spatula until just combined. Pour the batter into the prepared loaf pan and spread into an even layer.
*Bake until the top is browned, the edges pull away from the sides of the pan, a toothpick inserted into the middle of the loaf comes out clean, and an instant-read thermometer inserted in the center on the loaf registers at least 200°F, 50 to 55 minutes. I doubled the recipe and with my oven, it took about 75-90 minutes to get the internal temp up to 200. I rented with foil to prevent overbrowning.
* Cool in the pan for 10 minutes. Remove the bread from the pan to a wire rack and cool completely before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (0g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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