• 4 ripe bananas
  • 1/2 cup maple syrup
  • 1/2 cup melted butter or liquid coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cassava or oat flour
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Preheat oven to 350F and line a loaf dish with parchment paper.
  • Add the banana, maple syrup, melted butter and vanilla extract in a blend and blend until fully combined and totally smooth. Set aside.
  • In a large mixing bowl mix together the oat flour, pumpkin pie spice, baking soda, baking powder and salt.
  • Pour the wet ingredients from the blender into the large bowl with the dry ingredients and mix – don’t over-mix.
  • Pour the batter into the loaf pan and spread evenly over the top with a spatula.
  • Place in the oven and bake for 50 minutes.
  • Remove from the oven and allow to cool for at least 30 minutes before slicing.
  • Keep stored in the refrigerator for up to 5 days, or freeze for up to 3 months.