Preparation

• Position a rack in the center of the oven, and heat the oven to 350°F.
• In a small bowl, combine the flaxseed meal and 6 Tbs. of the Oatly Barista Oatmilk. Let sit until thickened, whisking occasionally, 15 to 20 minutes.
• Meanwhile, in a medium bowl, whisk the flour, sugar, and salt. Set aside. In a separate medium bowl, whisk the remaining 2/3 cup of the Oatly Barista Oatmilk, the oil, lemon juice, and vanilla. Add the mashed bananas and the flaxseed meal mixture, and stir until well combined.
• Fold the wet mixture into to the dry mixture with a silicone spatula until well combined. Let the mixture sit in the bowl for 15 minutes. Sprinkle the baking soda on top of the mixture, and fold together with a silicone spatula until well combined.
• Line an 8-1/2 by 4-1/2 by 2-1/4 metal loaf pan with parchment paper, allowing the parchment to hang over the long sides of the pan by about 3 inches on both sides. Generously spray the parchment with the cooking spray. Scrape the batter into the prepared pan. Transfer to a rimmed baking sheet, and bake until the cake is golden and a cake tester inserted into the bread comes out clean, 65 to 70 minutes.
• Transfer the pan to a rack, and let cool completely before removing from the pan by the parchment handles.