1 ½ cup mashed ripe bananas (about 2 ½ – 3 bananas)
¼ cup almond milk (water works if you don’t have this)
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½-1 teaspoon ground cinnamon, plus some to swirl on top
1 ¾ cups gluten-free or white whole wheat flour (we love King Arthur flour)
Optional: ½ cup mix-ins like chocolate chips, chopped walnuts, etc
Hayley’s Tip:I like to let Olivia sprinkle the cinnamon and swirl it with a butter knife.
Preheat oven to 325 degrees Fahrenheit (165 degrees C) and grease a 9×5-inch loaf pan.
In a large bowl, beat avocado oil and maple syrup together with whisk. Add eggs and beat well, then whisk in mashed bananas and almond milk.
Add baking soda, vanilla, salt, and cinnamon and whisk to blend. Stir in flour until combined. Lumps are ok! If adding any additional mix-ins, gently fold them in.
Pour batter into greased loaf pan and sprinkle with cinnamon. For a pretty swirled effect, run the tip of a knife across the batter in a swirl or zig-zag pattern.
Bake for 55 minutes or until a toothpick inserted into the center comes out clean. (With mix-ins, it will need closer to 60 minutes.) Let bread cool in loaf pan for at least 10 minutes. Once cool, run a butter knife around the edges to loosen the bread from the pan. Carefully transfer loaf to a wire rack to fully cool before slicing.