Ingredients:

  • 3 large over-ripe bananas (approx. 450g)
  • 2 large eggs, room temperature
  • 0.5 cup (125g) Plain Greek Yogurt
  • 0.33 cup (80ml) pure maple syrup
  • 0.25 cup (60ml) melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 cup (130g) white whole wheat flour
  • 0.5 cup (50g) almond flour
  • 0.5 cup (45g) rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon sea salt
  • 0.5 cup chopped walnuts (optional)
  • 0.33 cup dark chocolate chips (optional)

Instructions:

  1. Preheat oven to 350°F (180°C). Line a 9x5 inch loaf pan with parchment paper, creating a 'sling' for easy removal.
  2. In a large mixing bowl, mash the bananas using a fork or potato masher until mostly smooth with a few small lumps.
  3. Whisk in the eggs, Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Whisk until the oil is fully incorporated and no streaks remain.
  4. Add the whole wheat flour, almond flour, rolled oats, baking soda, cinnamon, and salt. Stir with a silicone spatula until just combined.
  5. Fold in optional walnuts or chocolate chips if using. Let the batter rest for 10 minutes to allow the oats to hydrate.
  6. Pour batter into the prepared loaf pan. Bake for 55 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Cool in the pan for 10 minutes before transferring to a wire rack.