Oat Flour Chocolate Chip Banana Bread (Gluten-Free)

Preheat oven to 350 F and grease a standard-sized (9×5) loaf pan, an 8×8″ pan or a 6″ cake pan (I recommend a loaf pan).

In a large bowl whisk together the oat flour (see note), almond flour (see note), cornstarch, baking powder, baking soda and salt.

In a separate bowl combine the wet ingredients (banana through vanilla).

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips. Scrape mixture into prepared pan and bake for one of the following times:

– If using a loaf pan, bake at 350 F for about 40-50 minutes (check it at 35 minutes).
– If using an 8×8″ pan, check it at 25 minutes and add 3-5 minutes more baking time until done.
– If using the 6″ cake pan, bake for 20 minutes at 350 F, then lower the temperature to 325 F and bake for 15-18 more minutes.

The cake is done when the top springs back lightly under your finger. If inserting a tester (i.e. toothpick or fork) into the cake, the inside may be moist; just watch to make sure there’s no raw batter oozing off of it.

Inspired by Crunchy Creamy Sweet’s Banana Cake.

Note: All you need to make the oat flour are some rolled oats and you can make your own almond flour by grinding almonds in a food processor.