Lately, we seem to always have overripe bananas laying around our house as my kids and hubby seem to be on some sort of cyclical banana eating pattern. As for me, I have a textural aversion to bananas and can only eat them in baked goods or pulversized in a chocolate smoothie. So with this weeks batch of overripe bananas I decided to try a recipe I had pinned from the Minimalist Baker blog. This banana bread is hearty with a mild sweet nutty flavor and paired perfectly with my afternoon almond latte. Enjoy! nom nom

Adapted from Minimalist Baker

4 ripe bananas

1 egg or flaxseed egg

2 TBS honey

1 1/4 cups GF oats

1/4 cup brown sugar; I use sucanat as an unrefined option.

1 1/4 cups almond flour

3 TBS coconut oil, melted

3 1/2 tsp baking powder

1/4 cup coconut sugar

1/2 tsp cinnamon

1 1/4 cups gluten free flour mix #1 or a store bought GF all purpose flour mix

3/4 tsp sea salt

1 tsp vanilla

3/4 cup almond milk

1. Preheat oven to 350. Grease a loaf pan or 4 mini loaf pans with non stick spray or coconut oil.
2. In a medium bowl, whisk the almond meal, flour, oats and baking powder together. Set aside
3. Mash bananas in large bowl. Whisk in remaining ingredients. Add flour mixture and stir to combine. Pour into loaf pan or divide amone the 4 mini loaf pans.
4. For the large loaf pan bake bread for 60-75 minutes; 40-44 minutes for mini loaves. The bread should feel firm and golden brown on top.
5. Let it cool completely or it will crumble!!!
6. Store in container for a few days. Freeze for longer storage.