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
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
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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.