Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper. The parchment paper makes for easy removal. You can also spray the bread pan with cooking spray if you'd prefer. 

Transfer the oats to a high-powered blender and blend for 30 seconds at a high speed, or until a flour forms. 

Mash the bananas in a large mixing bowl until they’re creamy. Mix in the eggs, avocado oil, pure maple syrup, and vanilla extract until the wet ingredients are well-combined.

Transfer the oat flour, baking powder and sea salt (dry ingredients) to the mixing bowl with the wet mixture. Mix until everything is combined and a thick batter forms. 

Stir in the chopped fresh strawberries.

Pour the banana bread batter into the prepared bread pan and spread it into an even layer. If desired, sprinkle the top of the batter with more chopped strawberries.

Cover the loaf pan with aluminum foil, leaving it tinted for the bread to grow. Bake on the center rack of the preheated oven for 60 to 75 minutes, removing the foil half-way through. The foil ensures the bread doesn’t get too brown on top and removing the foil part way through allows for a perfect golden brown top. The bread is considered fully baked once it tests clean and reaches 190 to 200 degrees Fahrenheit. You can test the internal temperature of the bread by inserting a digital thermometer into the center. For the best results, use the thermometer trick to know the perfect bake time.

Slice the bread into individual slices, and enjoy! I love eating the strawberry banana bread warm with either almond butter, peanut butter, cashew butter, or regular butter on top.