- 3 medium overripe bananas ( approx. 1 1/2 cups)
- 1 tsp vanilla extract
- 1 egg
- 3 tbsp coconut oil or butter, melted
- 1/4 cup maple syrup
- 3 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 3/4 cup almond milk
- 1 1/4 cup almond meal
- 1 1/4 cup gluten-free flour (I’ve used brown rice flour, quinoa flour, grain free flour, a mix of whatever flour I have)
- Optional 2 scoops of collagen powder or protein powder
- Added nuts and choc chips - I like walnuts and Noshu dark choc chips
Method
- Preheat oven to 350°F (180°C) and line a loaf pan with parchment paper or a small spray of olive oil.
- Mash banana's in a large bowl with a fork.
- Add to the large bowl, all wet ingredients (vanilla, coconut oil, egg, maple syrup & almond milk) and whisk vigorously to combine.
- Add baking powder, sea salt, spices and almond meal and gluten free flour blend and stir.
- Add choc chips and / or nuts stir through. Optional but highly recommended.
- Pour banana bread mixture into your prepared loaf pan.
- Bake for or 45 - 60 minutes. When ready, it should feel firm to touch and golden brown on top. Center may still be a little moist but is delicious and will harden after being refrigerated.
- Serve with a dollop of coconut yogurt or ice cream, Store leftovers in a covered container for up to a few days.
