Ingredients
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup dairy free yogurt
- 1/2 cup maple syrup
- 1/3 cup almond milk
- 1 tsp Bragg apple cider vinegar
- 2 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cup oat flour
- 1/2 cup gluten-free flour blend (can also use all oat)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- Preheat oven to 350 F.
- Mix all wet ingredients in a medium sized bowl.
- Add in the baking soda and gently stir to combine to allow for it to react with the apple cider vinegar. (This is what makes the bread fluffy!)
- Add the rest of the dry ingredients in and stir until batter is smooth.
- Pour batter in a greased loaf pan and bake for 45-50 minutes. Let cool completely before cutting/removing from pan. Store in air tight container for up to four days or in the refrigerator for up to 1 week.
