Banana Oat Bread (Wheat-Free, Dairy-Free) from Guest Blogger Amee Livingston

Amee is a southern girl, a stay-at-home mom of two, fitness enthusiast, obsessed foodie and soon-to-be published children’s author.  Amee loves to write, create unique dishes and makeover her favorite recipes to adapt to a healthy lifestyle.  Amee shares her passion for eating local and organic, supporting ethical farming practices, growing your own food and keeping recipes as clean as possible.  However, there is room for the occasional splurge for holidays, special occasions and fun treats for kids.   You can visit her blog Amee’s Savory Dish and find her on facebook here.

Banana Oat Bread (Wheat-Free, Dairy-Free)

Ingredients:
1/3 cup coconut oil, melted and cooled down to room temperature
3 large or 4 small very ripe bananas (make sure that they are very ripe for more sweetness)
1/2 cup sucanat (this is a natural form of cane sugar)
1/2 cup natural brown sugar
1 egg, room temperature
1 tsp good quality vanilla extract
1 1/2 cups oat flour
1/4 cup oat bran
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1/2-2/3 cup unsalted chopped nuts (I prefer walnuts)

Directions:
Preheat oven to 350 degrees.  Allow your egg to sit out for a bit to come to room temperature.  When working with coconut oil, you need all of your ingredients to be room temperature, so the oil doesn’t start to solidify in your mixture.  Spray 4 mini loaf pans with cooking spray (or 18 muffin tins).  Set aside.  In the bowl of an electric mixer combine bananas, coconut oil, sucanat, brown sugar, egg and vanilla.  Mix on medium speed until smooth and well blended (about a minute or so).  Add all dry ingredients (except nuts) in a large bowl and blend with a whisk until well blended (you can also sift together).  Slowly add dry mixture to wet mixture while blending on low until all ingredients are incorporated.  Stir in nuts.  Pour evenly into loaf pans and bake for 35 minutes (loaves) and 20 minutes (muffins).

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Thank you Amee for this yummy, healthy recipe!