Recipe:

Ingredients:

3 Banana (ripe, divided)
1/3 cup Extra Virgin Olive Oil
1/4 cup Maple Syrup
1/2 cup Unsweetened Cashew Milk (or almond milk)
2 tbsps Ground Flax Seed
2 cups All Purpose Gluten-Free Flour
1 tbsp Baking Powder
1/4 tsp Sea Salt

Instructions:

Preheat your oven to 350ºF (177ºC) and brush a loaf pan with some oil to prevent sticking.
In a large bowl, mash all but one of the bananas. Stir in the olive oil, maple syrup, and cashew milk. Mix well, then whisk in the ground flax. Let stand for 2 minutes.
In a small bowl, mix together the gluten-free flour, baking powder and sea salt. Add the dry ingredients to the wet and mix until well combined.
Pour the batter into your loaf pan. Slice the remaining banana in half length-wise and place both halves on top of the loaf. Bake for 40 minutes, or until a knife inserted into the centre comes out clean.
Let cool completely before slicing. Enjoy!

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