Just a little note, I am not a big chocolate girl…FYI, I just sprinkled the chocolate chips on top of the bread so I could indulge and enjoy this from the middle and chocolate lovers can have the top. I must admit, you would NEVER know this was gluten-free bread. First, bananas are an amazing mystery flavor to so many recipes where you can use them as a natural sugar screen as well as be the best enhancement to a gluten-free recipe. And second, full of potassium!

Ingredients
3 medium ripe bananas
1/2 tsp vanilla extract
3 tbsp coconut oil, melted
1/4 cup organic cane sugar
1/4 cup organic brown sugar
2 tbsp maple sugar
3 1/2 tsp baking powder
1/2 tspn sea salt
1/2 tspn tonka bean (or cinnamon)
3/4 cup oat milk (or almond milk)
1 1/4 cup almond flour
1 1/4 gluten-free flour
1 1/4 gluten-free oats
Preheat oven – 350F
Mash bananas in a large bowl.
Add almond milk, vanilla, egg, oil, cane sugar, brown sugar, maple syrup, baking powder, salt, cinnamon, and oat milk and whisk to combine.
Slowly add almond flour, gluten-free flour, and oats. Stir until combined.
Pour in a loaf pan and bake for 1 hour to 1 hour 15.
Let cool completely before cutting.
Store leftovers sliced in a container in fridge a few days or in freezer for long term.

Bon Appétit