I've never been a morning person, & now that I have two kids, I don't have much of a choice anymore. Half asleep, trying to chug my coffee down, I am struggling to prepare breakfast before a tantrum goes down. My kids aren't necessarily picky eaters, but they definitely know what they DON'T want to eat (It is usually the first thing I prepare for them, which I end up eating while making them a second breakfast). A common thing all kids tend to agree on is their love for sweets! I don't ever deprive my kids of it, but I make sure to let it be natural sweet products, such as fruit. I know, I know, there are one too many Banana Bread recipes online, and the ingredients all look a bit similar to each other. With trial and error, I finally made the most MOIST banana bread you will find out there, without using anything unhealthy. It's a perfect thing to bake on Sundays and it will last you all week (in my house it only lasts a max of three days) and the best part is, I made it in a blender and took me a total of one minute! Below is the only Gluten Free Banana Bread Crumble you will ever need!
Gluten Free Banana Bread Crumble
You Will Need
4/5 Ripe Bananas
2 CUPS Old Fashioned Oats
1TSP Vanilla Extract
3 TBSP Organic Maple Syrup
1 TSP Baking Soda
1/2 TBS Cinamon
2 eggs
1/3 CUP Almond Milk (or Coconut Milk)
Crumble topping
4 TBS of Natural Ghee (or butter)
1/2 CUP Coconut Flour (or Almond Flour)
1 TBSP Cinnamon
4 TBS Organic Brown Sugar
-Melt the Ghee, and combine all ingredients in a bowl
-Put aside until ready to spread on top of Banana Bread
TO DO
In a blender, combine all your ingredients together
Blend until creamy
*If too dry and lumpy, you can add more milk until consistency is smooth
Spray a loaf pan with any type of oil you prefer
Pour in a Loaf Pan (or individual Muffin Tins)
Bake in Oven at 350 for 15 minutes, remove and add crumble
Place Back in Oven for another 10/15 Minutes until top is golden Brown
Remove and let cool
Serve & Enjoy!