Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the oat flour, baking flour, baking powder, baking soda and salt.
In a large bowl or the bowl of a stand mixer, add the palm shortening and sugar. Beat with an electric mixer or the paddle attachment of a stand mixer until fluffy and combined. Add the eggs, one at a time, and mix until combined. Add vanilla and almond milk and beat for 1-2 minutes until light and combined.
Add half the dry ingredients to the wet ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the remaining dry ingredients and mashed bananas. If adding nuts, chocolate or dried fruit, fold in with a spatula.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 5 minutes in the pan before turning out onto a cooling rack and cool completely. Store covered at room temperature.
Preheat the oven to 180°C. Grease a 23 x 13-centimeter loaf pan with cooking spray.
In a medium bowl, whisk together the oat flour, baking flour, baking powder, baking soda and salt.
In a large bowl or the bowl of a stand mixer, add the palm shortening and sugar. Beat with an electric mixer or the paddle attachment of a stand mixer until fluffy and combined. Add the eggs, one at a time, and mix until combined. Add vanilla and almond milk and beat for 1-2 minutes until light and combined.
Add half the dry ingredients to the wet ingredients and mix to combine. Add half the bananas and mix to combine. Repeat with the remaining dry ingredients and mashed bananas. If adding nuts, chocolate or dried fruit, fold in with a spatula.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
Cool for 5 minutes in the pan before turning out onto a cooling rack and cool completely. Store covered at room temperature.
Pure Vanilla Bean Paste
