My go-to breakfast staple that’s easy to make, and contains no wheat or refined sugar. Because of the flour I use, it stays moist longer than traditional banana bread. It makes a great gift or an offering for your next gathering. And it only takes 30 minutes!

This recipe is very quick to prep, usually 5 min in the blender, 25 in the oven.

Preheat the oven to 350 degrees.

You will need:

• A blender
• Measuring spoons
• 8 or 9 inch loaf pan, lightly greased
• 2 cups of rolled oats
• 4 ripe bananas (set 1 aside for later)
• 2 large eggs
• 1 tsp baking soda
• dash salt
• any spices you want to add: 1/2 tsp vanilla extract, cinnamon
• optional: 1/3 cup chocolate chips and/or walnuts
• 1/4 cup maple syrup
• 2 tablespoons room temperature butter (or a vegan alternative like vegetable oil or olive oil)

Combine all the ingredients in a blender and blend until smooth. Pour your mixture into your greased loaf pan and add a banana cut lengthwise to the top of your cake. Bake for 20-25 minutes until the middle has set.

This will keep in the fridge for up to two weeks, or you can freeze it!