Instructions

• Preheat oven to 350°F (175°C). Line the bottom of a 9x5-inch loaf pan with parchment paper and spray the pan (including the parchment) with non-stick spray.
• Measure the oat flour: separate 2 cups from the 2 cups + 2 tablespoons total. Reserve the remaining 2 tablespoons for the blackberries.
• In a medium bowl, whisk together 2 cups oat flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Set this dry mixture aside.
• In a large bowl, whisk 1/2 cup + 2 tablespoons pure maple syrup and 2 large room-temperature eggs until well combined and slightly foamy, about 2–3 minutes.
• Add 1/2 cup oil (if using coconut oil, make sure it is melted), 1 cup mashed ripe bananas, 2 tablespoons Greek yogurt, and 2 teaspoons vanilla extract to the maple-egg mixture. Stir until evenly combined.
• Gently fold the dry mixture into the wet mixture with a spatula until just combined. Do not overmix.
• Place 1 cup halved blackberries in a small bowl and toss with the reserved 2 tablespoons oat flour until the berries are lightly coated. This helps prevent sinking.
• Fold the floured blackberries into the batter gently, trying to distribute them evenly without breaking them up.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 45 to 60 minutes, checking at 45 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out with only a few moist crumbs attached.
• Cool the loaf in the pan on a wire rack for 10–15 minutes, then lift the bread out using the parchment and transfer it to the rack. Allow the bread to cool completely before slicing.