This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.
1/2 cup oil
2 large eggs or vegan egg replacer
1/2 tsp vanilla extract
3 bananas- large
3/4 cup ground oats (ground in food processer)
1 1/4 cup brown rice flour or gluten free all purpose flour (Bob's Red Mill® All Purpose Flour)
3/4 cup sugar
1/2 tsp cinnamon
1 tsp baking soda
Preheat oven: 375 degrees
In a small food processor; grind up old fashioned oats to a fine grain. In a large bowl mix together dry ingredients. In a separate, small bowl- mix together wet ingredients. Combine both wet and dry ingredients into the large bowl holding dry ingredients. Using a hand mixer; blend ingredients together until smooth.
Pour mix into loaf or bunt pan- cook for approximately 30 minutes or until toothpick or knife inserted into the middle comes out clean.
For muffins- Spoon 1-2 tablespoons of batter into muffin cups of the muffin pan. 1 tablespoon for mini-muffins, approx 2 tablespoons for regular size muffin cups. Cook for approximately 10-20 minutes or until toothpick or knife inserted into middle of muffin comes out clean.
Make it vegan: Replace eggs with egg replacer.
Make it low fat: Substitute half of oil with unsweetened applesauce.
Make it lower in sugar: Cut the sugar down by up to half.
Make it soy free: Don't use soy milk.
Make it nut free: Don't use a nut milk.
If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.