I love a wet-into-dry recipe and when it comes to baking, the simpler the better for me, as I am no pastry chef.
There are some swaps in you could use here, change the nuts or omit if you have allergies, also swap in for plain flour or all spelt flour. I haven‘t tested the recipe with gluten-free flour, but I see no real reason this wouldn‘t work.
It's best eaten as close to the day of baking if not fresh out the oven, but also toasted and topped with a big dollop of yogurt or coconut whip, topped with extra pecans and a drizzle of maple.
4 ripe bananas
¼ cup oat /almond milk
¼ cup light oil like groundnut
1 tsp vanilla extract
1 tsp apple cider vinegar or lemon juice
1 ½ cups spelt flour
½ cup soft brown sugar or coconut sugar
½ ground almonds or more flour
1 tsp baking powder
Pinch of salt
Add ins and topping
½ cup roughly chopped dark chocolate or chips
½ roughly chopped pecans
½ -1 banana thinly sliced
1 tbs soft brown sugar to sprinkle on top
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