Rico's Famous WFPB Banana Bread

Indulge in the guilt-free pleasure of Rico's WFPB Banana Bread – a delectable treat so delicious, you might just forget how wonderfully wholesome it is! Bursting with the natural sweetness of ripe bananas, this bread boasts a lightly spiced flavor profile that will dance on your taste buds. But here's the secret: hidden beneath its irresistible taste is a health-conscious twist. Crafted with oat flour, this treat is not only a delightful indulgence but also a nutritious choice. Prepare to be enchanted by its tender, moist texture and savor the joy of a treat that seamlessly blends health and happiness. Enjoy each slice, guilt-free, and relish the delightful balance of flavor and nutrition in every bite!

Ingredients

• 2 cups oat flour (180g)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ¾ teaspoon cinnamon

• dash of nutmeg

• ¼ teaspoon fine sea salt

• 4 very ripe bananas, minimum 1 ⅓ cups

• ¼ cup maple syrup

• ¼ cup coconut sugar

• ¼ cup smooth almond butter

• ¼ cup unsweetened almond milk

• 2 teaspoons apple cider vinegar

• 2 teaspoons vanilla extract

• ⅓ cup pecan halves

Instructions

• Preheat oven to 350° F

• Line a bread pan with parchment paper. Leave the excess sticking up on the ends and sides to remove the loaf after baking.

• In a large mixing bowl whisk together:

  • oat flour

  • baking powder

  • baking soda

  • cinnamon

  • nutmeg

  • salt

• In a medium-size bowl, mash the bananas until mostly pureed. Minimum 1 ⅓ cups. Set aside the extra banana to drizzle on top of the loaf just before baking.

• Add the following to the banana puree:

  • maple syrup

  • coconut sugar

  • almond butter

  • almond milk

  • vinegar

  • vanilla

• Stir until almond butter is thoroughly blended. Pour wet ingredients into dry, and stir to combine. Carefully pour batter into the bread pan. If you had extra banana puree, place dollops of it on top of the batter. Add pecans to the top.

• Bake for ~60 minutes or until a tooth pick inserted in the center of the loaf comes out clean. Allow to cool in the pan for 15 to 20 minutes, then use the parchment to lift the loaf out onto a cooling rack. Let cool completely before slicing (about 1 hour).