I used a blender to whip this recipe up (mostly because I'm lazy), but it's not totally necessary. (If I were not using a blender, though, I might substitute a half cup of gluten-free flour for the oats, for a smoother texture.)
As usual, this recipe is super customizable, so do what works best for you and what you have available.
(Gluten and Dairy Free, Vegan and Nut-free option)
Adapted from Ceara's Kitchen
2 cups rolled oats
1/2 cup almond meal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
5 overripe bananas
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 tsp vanilla
1 Tbsp apple cider vinegar
small handful mini chocolate chips
(optional, Enjoy Life brand are allergen free)
Preheat oven to 375 and grease or spray an 8"x8" baking pan (or line with parchment).
If using a blender, add all ingredients to blender and puree until blended. Stir in chocolate chips (optional).
If not using a blender, combine wet ingredients in a medium bowl, mashing bananas well. In a separate bowl, combine dry ingredients and make a well. Add wet ingredients and mix well; fold in chocolate chips (optional).
However you blend your batter, transfer to pan and bake at 375 for 30-35 minutes. I sprinkled mine with oats to make it look fancy, but that is totally unnecessary. Cake is done when a toothpick inserted into the center comes out clean, or when it springs back to the touch. Let cool in pan for about 10 minutes, if your people let you (mine did not).
To make vegan: substitute egg replacer or a flax egg (1 Tbsp ground flax seed mixed with 3 Tbsp water) for the egg
To make nut free: substitute 1/2 cup gluten free all-purpose flour blend for almond meal.
Substitutes for maple syrup could be coconut sugar, honey or cane sugar.
I hope you enjoy!