Banana Bread

A perfect level of sweetness in this wonderful gluten and dairy free quick bread.

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With almond flour and oats, this banana bread is hearty enough to be a breakfast that sustains you through lunch and sweet enough to be a delicious desert or snack with coffee or tea.

SHOPPING LIST / INGREDIENTS

• Ripe bananas (3 mashed)

• Pure vanilla extract (1/2 teaspoon)

• Eggs (1)

• Coconut oil (3 Tablespoons)

• Cane sugar (1/4 cup)

• Brown sugar (1/4 cup)

• Maple syrup (1 Tablespoon)

• Baking powder (3 1/2 teaspoons)

• Salt (3/4 teaspoon)

• Ground cinnamon (1/2 teaspoon)

• Canned coconut milk (3/4 cup)

• Almond flour (1 1/4 cup)

• Gluten free flour (1 1/4 cup)

• Gluten free rolled oats (1 1/4 cup)

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Prep. Preheat oven to 350 degrees. Grease 9x5 inch loaf pan with coconut oil. Line pan with parchment paper.

Mix. Whisk all ingredients except flours and oats in a bowl until thoroughly mixed. Stir flours and oats into batter. Place batter into loaf pan.

Bake. Bake banana bread for 75 minutes until a toothpick or cake tester comes out clean.