3 medium ripe bananas (~1.5 cups)
1/2 tsp pure vanilla extract
1 egg (or sub 1 chia or flax egg – see notes)
3 Tbsp grape seed or coconut oil, melted
1/4 cup organic cane sugar
1/4 cup packed brown sugar
2-3 Tbsp honey, depending on ripeness of bananas
3.5 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup almond or dairy milk
1 1/4 cup almond meal
1 1/4 cup gluten free flour blend
1 1/4 cup gluten free oats
Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting or it will be too tender to hold form.
Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.