Ingredients:

  • 3 large overripe bananas, mashed (approx. 1 ½ cups / 340g)
  • ½ cup (120g) plain Greek yogurt
  • ⅓ cup (80ml) pure maple syrup
  • 2 large eggs (100g)
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (180g) superfine almond flour
  • 1 cup (90g) rolled oats
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • ¼ tsp (1.5g) fine sea salt

Instructions:

  1. Mash the bananas in a large bowl until mostly smooth, leaving only a few small chunks for texture.
  2. Whisk in the Greek yogurt, maple syrup, eggs, and vanilla until the mixture is velvety and fully emulsified.
  3. Sift the almond flour, oats, baking soda, cinnamon, and salt directly into the wet ingredients. Fold gently with a spatula just until no streaks of flour remain.
  4. Pour the batter into a parchment-lined 9x5 inch loaf pan.
  5. Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.