As you know by now, convenience + grab n’ go + delicious = I’m in.

This recipe has ALL of that. It is moist + SO delicious, the perfect amount of sweetness, and makes for a great snack on the go or a filling breakfast. When the temperatures drop, I crave more filling foods in the worst way. I wanted to modify a traditional recipe with some ways to make it lighter and not so carb-heavy, as well as gluten free (you can see my modifications to actually make this vegan as well).

Get cozy, get a candle burning and get ready for this simple and quick go-to recipe.


  • 4-5 overly ripe bananas

  • 1 cup of gluten free oat flour blend (I prefer ArrowMills Heritage blend)

  • 1/2 cup of brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 3 tbsp coconut oil melted

  • 1/4 cup of maple syrup

  • 1/4 cup of almond milk

  • 1/2 tsp vanilla extract

  • 1 whole egg (OR substitute 1 tbsp flaxseed meal and 2.5 tbsp water)


  • Preheat oven to 350 degrees.

  • Grease a 9” x 5” baking dish with coconut oil and set aside.

  • Add dry ingredients ( GF flour blend, baking powder, baking soda, sea salt) into a large mixing bowl and sift.

  • Mash the bananas with a fork until completely blended in a smoothie-like consistency.

  • Add melted coconut oil and sugar to banana blend and cream together. Add vanilla, maple syrup, almond milk and the egg to this mixture and blend well.

  • Pour the blend over the dry ingredients and blend together well.

  • Pour the mixture into the baking dish and smooth over.

  • Place into the preheated oven for 50 minutes or until a tooth pick inserted into the center comes out clean.

  • Enjoy!

    Tip: slice + place into sandwich bags to preserve moisture and make it easier to grab + go