Banana Bread

In a large bowl, mash the bananas until mostly smooth.

Add the soy yogurt, raw sugar, olive oil, apple cider vinegar, and maple syrup. Mix until well combined.

Add the oat flour, cinnamon, baking powder, and salt. Stir until everything is well blended. Avoid overmixing.

Fold in the chopped pecans and chocolate chips, if using. You can save a few to sprinkle on top.

Pour the batter into the prepared loaf tin and smooth the top. Add any reserved pecans or chocolate chips.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the banana bread to cool in the tin for around 20 minutes, then transfer it to a wire rack to cool completely before slicing.