| Prep Time | 30 minutes |
| Cook Time | 55 minutes |
| Passive Time | 15 minutes |
| Servings |
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Ingredients
DRY
- 1 1/4 cup corn flour
- 1 cup oat flour gluten-free
- 1/4 cup coconut flour
- 1/4 cup potato starch
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
WET
- 3 bananas very ripe, mashed
- 1/2 cup vegetable oil
- 1 cup coconut milk or other plant-based milk
- 1 tsp vanilla past
Ingredients
DRY
WET
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Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine your flours, potato starch, baking soda, baking powder and salt. Set of aside.
- In a separate bowl combine your vegetable oil, coconut milk, mashed bananas, and vanilla past.
- Add in dry ingredients and mix everything thoroughly.
- Mix through, and immediately transfer the batter into the loaf pan. Smooth out the batter and make sure it is distributed evenly.
- Bake in a pre-heated oven for 45 - 55 minutes, or until a skewer inserted down the center comes out dry.
- Remove from oven and cool on a wire rack.
Recipe Notes
Bread tastes best just after baking, a little warm. Served with coconut yogurt and favorite fruits.
ENJOY!