Instructions

• Preheat oven to 350°F (175°C). Line the bottom of an 8-inch loaf pan with parchment paper and lightly grease the sides with a little of the coconut oil (or other oil you have).
• In a medium bowl, whisk together the dry ingredients: 3 cups (324 g) oat flour, 1/4 cup (30 g) dairy-free vanilla protein powder, 1 1/2 teaspoons vegan xanthan gum, 4 teaspoons cinnamon, 6 teaspoons baking powder, and 3/4 teaspoon salt. Make sure there are no large clumps.
• In a large bowl, add 2 1/4 cups (540 g) mashed ripe banana and 1 cup coconut sugar. Whisk until the sugar is mostly incorporated and the mixture is smooth.
• To the banana mixture, whisk in 1/2 cup unsweetened vanilla almond milk and 2 teaspoons vanilla until combined.
• Add 3 tablespoons melted coconut oil and 6 tablespoons water to the wet mixture and whisk until evenly combined.
• Pour the dry ingredients into the wet mixture. Stir gently with a spatula or whisk until just combined and no large streaks of flour remain—do not overmix.
• Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
• Bake at 350°F (175°C) for about 60–75 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly, loosely tent with foil for the last 15–20 minutes.
• Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Lift the loaf out using the parchment, then let it cool completely on a wire rack (or a flat surface) before slicing.
• Slice gently with a serrated knife—the loaf is delicate.