Pain aux bananes et à la farine d’avoine (au blender)

Ingrédients

• 3 overripe bananas
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 3 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1/2 cup oil (melted coconut oil or vegetable oil)
• 2 cups oat flour (see notes for GF)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt

Préparation

1. 1

   Preheat: Place rack in center of oven. Preheat to 350 F degrees. Line the bottom of a loaf pan, grease the sides. Set aside.

2. 2

   Puree: In a food processor, add the bananas and puree until smooth. Add brown sugar, granulated sugar, vanilla, and eggs until frothy.

3. 3

   Emulsify: With the processor running, add oil in a steady stream. Process an additional 30 seconds until emulsified.

4. 4

   Combine: Add the oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Pulse to combine.

5. 5

   Bake: Pour batter into prepared baking pan. Smooth out top. Bake 35 to 40 minutes, until a toothpick comes out clean.

6. 6

   Cool: Place cake on wire rack and allow to cool for 10 to 15 minutes. Loosen the edges with a knife and turn out onto rack. Cool completely (if you can wait that long!).