1 1/2 cups gluten free flour (she used Bob’s Red Mill 1:1 baking flour)
2 mashed overripe bananas
1/2 cup greek yogurt (fat free)
1/4 cup pure maple syrup (could also use honey or agave)
1/3 cup water
3/4 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
2 tsp vanilla extract
Optional: add chocolate chips or walnuts prior to baking
DIRECTIONS:
Preheat oven to 350 degrees. Mix all ingredients together in a medium size bowl (make sure to not over mix). Grease a 9×5″ loaf pan and line the bottom with parchment paper. Pour in the batter and bake for 40 minutes (until the top is golden brown). Turn the oven off and let it sit there for an additional 5 minutes without opening the oven door. Remove the pan and let cool. Enjoy!