Pain aux bananes à la farine d’avoine

Ingrédients

• 2 cups oat flour (240g (I used Bob's Red Mill brand - recipe note #1))
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup old fashioned rolled oats (96g)
• 1/2 cup honey
• 1/2 cup unsalted butter (softened (plus more for greasing loaf pan))
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup whole milk
• 3 very ripe bananas (mashed)

Préparation

1. 1

   Preheat the oven to 350 °F (177 °C).

2. 2

   Grease a loaf pan with butter.

3. 3

   In a medium bowl whisk together flour, baking powder, baking soda and salt. Stir in oats.

4. 4

   In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs, one at a time and mix just until combined. Add vanilla, milk and mashed bananas; mix just until combined, scraping down sides with a spatula as needed.

5. 5

   Mixing on low speed, add dry ingredients in two additions, scraping down sides as needed.

6. 6

   Pour batter into prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out clean. (Tent with foil if edges are getting too brown.)

7. 7

   Cool bread in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or, for best results, wrap tightly with plastic wrap and refrigerate overnight. Then slice, toast and serve warm with butter.