Ingredients
Scale
- 3 small or 2 regular sized ripe bananas
- 1/3 c of coconut sugar
- 1/4 c of nut based milk
- 1.5 tbl of melted coconut oil
- 1 tsp of almond extract
- 1.5 c of gluten free flour blend (I used Bob’s Redmill 1:1 flour)
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 1/3 cup of optional toppings (nuts, chocolate chips etc.)
Instructions
- Preheat your oven to 325 degrees.
- Spray your 8×8 glass baking dish with olive oil or line with parchment paper.
- Into your stand mixer, paddle attached, blend down your peeled bananas.
- Add your sugar, milk, oil and extract.
- Blend to combine.
- Add your dry ingredients and blend again.
- Stop the mixer and scrape down the sides.
- Blend again and then pour into your prepared pan.
- Sprinkle the top with your toppings, if using.
- Bake for 30-35 minutes or until golden around the edges. Avoid over-baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Baking, Dessert