About the Recipe
3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
1/2 tsp pure vanilla extract
1 whole egg
3 Tbsp coconut oil, melted
1/4 cup cane sugar (Reduce sugar if you want less sweet.)
1/4 cup packed brown sugar
3 Tbsp maple syrup
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
3/4 cup coconut almond milk (or other dairy-free milk)
1 1/4 cup almond flour
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
Optional - Add Butter (Dairy Free Butter) & Honey or Mrs. Fromley's Blueberry JamDIRECTIONS
Preheat oven to 350 degrees and line a 9×5-inch loaf pan with parchment paper.
Mash banana in a large bowl. Add all ingredients through almond milk (vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, almond milk) and whisk vigorously to combine. Last add almond flour, 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 Mrs. Fromle's Blueberry Rhubarb Jam or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.