I had a few overripe bananas onhand, and based on my “Essential Loaf” recipe, here's a yummy loaf that's full of goodness.
2 Tbsp chia seeds mixed with 6 Tbsp water
2 ripe bananas, mashed + 1 banana, sliced for top
1/2 cup walnuts
2 cups gluten-free rolled oats
3 Tbsp psyllium husk
3 Tbsp cacao powder
1 tsp sea salt
1/4 cup maple syrup
3 Tbsp coconut oil or light olive oil, melted
1 1/2 cup water
In a large bowl. combine all ingredients (with the exception of the banana used for slicing on top of the loaf). Let the mixture sit for 5-8 minutes until the
liquid is all absorbed.
Pour the mixture into the loaf pan, spreading it out evenly and making a smooth, even surface on top. Slice the banana and gently press them into the surface.
Preheat the oven to 350°F. Place the loaf in the middle rack and bake for 50-55 minutes. Let cool for 15 minutes before turning out to cool completely on a wire rack.