Double Walnut Oatmeal Espresso Banana Bread

Grease and line a (8” x 3½") loaf pan with parchment paper or foil (leave some overhang to lift out of pan later).

Process ½ cup oats in a food processor to turn into flour consistency.

Spread 1 cup oats on a baking sheet and toast in the oven for 8-10 minutes.

Transfer to a bowl, reserving 1 Tbsp for topping.

Add in oat flour, walnut flour, baking powder, cinnamon and salt and combine.

In a large bowl, roughly mash banana with a fork.

Add eggs, milk, oil, instant coffee and vanilla, and whisk till pureed, about 30 seconds.

Add dry ingredients to wet, and stir/fold with a spatula.

Let batter rest for about 5-10 minutes to let it thicken.

Fold in chopped walnuts, reserving a few for the top.

Pour batter into prepared loaf pan, and sprinkle on reserved oats and walnuts.

Bake for 40 minutes, create a tent out of foil, loosely cover the top, and bake another 25 minutes. A tester inserted into center should come out dry.

Cool for 15 minutes, then lift out of pan using the lining. Transfer to a wire rack to cool completely, about 1 hour, and cut into slices.