Moist Banana & Camelina Bread

3/4 cup (190 ml) of plain Greek yogurt

1 tsp. (5 ml) of baking soda

1/3 cup (85 ml) of coconut oil

1 cup (250 ml) of brown sugar

3 egg whites

3 very ripe bananas (black)

2 cups (500 ml) of oatmeal flour

1 tbsp. (15 ml) of vanilla extract

1 tsp. (5 ml) of baking powder

3 tbsp. (45 ml) plain camelina seed Signé caméline

* Chocolate chips (optional)*

1. Preheat the oven to 350 °F (180 °C).
2. In a small bowl, combine the Greek yogurt and baking soda. Reserve.
3. Using an electric mixer, combine the coconut oil and brown sugar and mix for 5 minutes. Add the egg whites and the vanilla and mix well.
4. Mash the bananas and add to the mixture of Greek yogurt and baking soda. Combine baking powder, camelina seeds and oatmeal flour and add to liquid ingredients, mixing well to incorporate.
5. Pour the dough into the loaf pan and bake for 20 to 25 minutes or until a toothpick inserted in the center of the bread comes out clean. Let cool on a wire rack.

Picture and recipe credit : Chef Mayer