This is a lil twist on your classic banana bread, and is the perfect treat for those who can't eat gluten or are simply looking for a super delicious gluten free version of their favorite treat. Another great thing about this recipe is that it can all be made in your blender, so it is also fairly quick to make!
Ingredients:
1 cup gluten free rolled oats
1/2 cup coconut flour
3 bananas
2 flax eggs (2 tbsp ground flax seeds+5 tbsp water)
1/2 cup maple syrup (set aside 2 tbsp from this to use for upside down layer)
1 tsp vanilla
1 tsp baking soda
1/2 tsp apple cider vinegar (can sub lemon juice)
pinch of salt
optional 1/2 chopped walnuts
Method:
Preheat oven to 350F.
Mix together the set aside 2 tbsp of maple syrup with 1 tbsp of water and pour into the bottom of a greased loaf pan. Thinly slice one of the bananas and lay the slices down in lines to cover the bottom of the pan. Set aside for later.
In your blender, blend the oats until they become a flour like texture and then add in the remaining dry ingredients and give another pulse or two to combine.
Add in the two remaining bananas (mashed) along with the rest of the wet ingredients. Blend until you form a smooth, but pretty thick batter. If you are adding walnuts, fold them in.
Pour into the loaf pan on top of the lined bananas and bake at 350F for 30 minutes. Allow to cool for a few minutes and then flip onto a plate and serve (if you wait too long it may be difficult to flip aka a few hours). Store in an airtight container at room temp. Enjoy :)
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