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