Gluten Free & Refined Sugar Free Banana Bread

Dry Ingredients

• 3/4 cup Oat flour (made by pulsing gluten-free rolled oats in a food processor)
  
• 1/4 cup Almonds, finely ground in a food processor
  
• 1/2 cup Banana flour (can be substituted with oat flour)
  
• 1/4 cup Buckwheat flour
  
• 1/2 teaspoon Cinnamon powder
  
• 1/4 teaspoon Nutmeg, grated
  

Wet Ingredients

• 12-15 soft, pitted Dates
  
• 1/4 cup cups Yogurt
  
• 2 large, ripe Bananas
  
• 1/3 cup unsalted Butter, melted & cooled
  
• 1 teaspoon Baking Soda
  
• 1 teaspoon Apple Cider Vinegar
  
• 1 Egg
  
• 2 teaspoons Vanilla extract
  
• 1/4 teaspoon Salt
  
• 1/2 cup Pecans/Walnuts, toasted & chopped
  
• 1/4 cup dried Cranberries (substitute with chocolate chips if you don't mind the added sugar)
  

1. Grease a 4"x8" loaf pan. Preheat the oven to 350°F or 180°C.
2. Roast whole bananas (with peels) in the oven until black. Remove, cool & mash well.
3. In a medium bowl, whisk the dry ingredients together until well combined.
4. Purée the dates along with the yogurt & combine this purée with the rest of the wet ingredients. Mix well.
5. Fold the wet ingredients into the dry ones until well incorporated, then stir in the add-ins. Pour batter into the pan, level and bake for about 40-45 minutes until a toothpick inserted into the center of the bread comes clean.
6. Remove from oven, cool the bread in the pan for 5 minutes, then turn on to a wire rack and cool completely. Slice & enjoy!