Nothing makes me more excited than 4 spotty bananas peeking their way at me. My favorite thing to do is freeze them for banana ice cream or plop them in a bread or oat bake. I know oat bakes are the most common thing to grace the internet, but they truly come in handy. Like you can literally eat them with your hands if you forget utensils for your lunch (been there 5 too many times…). Easiest ever, gluten and dairy free recipe below.
Here’s what you’ll need:
- 2 cups oats
- 1 cup almond flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- pinch of sea salt
- 3 eggs (or 3 flax eggs for vegan modification)
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1/2 tsp vanilla extract
- 4 overripe bananas
- 1/2 cup chopped almonds
Get after it:⠀⠀
- Preheat oven to 350F.
- Combine dry ingredients in one bowl (oats, almond flour, spices, baking powder) and wet in another (eggs, almond milk, maple syrup, vanilla extract).
- In a mixer, combine 3 overripe bananas + wet and dry ingredients.
- Pour into lined baking tray.
- Bake for 25-30 min, until top is firm and baked throughout.
- Extra banana sautéed in coconut oil then plopped on top for ~dramatic effect but also necessary.
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