Pain à la banane à la farine d’avoine (sans gluten !)

Ingrédients

• 1 2/3 cups (150g) oat flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1/3 cup (75g) butter (softened )
• 2/3 cup (133g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons milk of choice
• 1 cup (230g) mashed ripe banana (about 2-3 bananas)
• 1/2 cup (60g) chopped walnuts (or pecans or chocolate chips (optional))

Préparation

1. 1

   Preheat the oven to 350F. Grease a 9×5 loaf pan with cooking spray.

2. 2

   In a medium bowl, whisk together the dry ingredients. Mash the bananas together in a small bowl.

3. 3

   In the bowl of a stand mixer (or a large bowl with a hand mixer), add the butter and sugar. Beat with an electric mixer until fluffy and combined. Add the eggs, vanilla and almond milk and beat for 1-2 minutes until light and combined.

4. 4

   Add the 1/2 the dry ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the other 1/2 dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Fold in any mix-ins with a spatula.

5. 5

   Pour the batter into the prepared pan. Bake for 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.

6. 6

   Cool for five minutes in the pan. Gently turn out onto a cooling rack and cool completely. Enjoy! Store covered at room temperature.