3 medium ripe bananas (3 bananas yield ~1 1/2 cups or 337 g)
1/2 tsp pure vanilla extract
3 Tbsp avocado or coconut oil, melted
1/4 cup organic cane sugar
1/4 cup packed organic brown sugar
2-3 Tbsp maple syrup (depending on ripeness of bananas // or sub honey)
3 1/2 tsp baking powder
3/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 cup almond meal
1 1/4 cup gluten-free flour blend
1 1/4 cup gluten-free oats
Coffee Grinds, Brown Sugar & Cinnamon (sprinkle over top before baking in oven so it cooks into golden brown top layer)
Preheat oven to 350 degrees F (176 C) 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 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.