Delicious recipe for a gluten free oatmeal banana cinnamon crunch bread.
Preheat your oven to 350° and prepare your loaf pan with cooking spray, butter or whatever method you prefer to grease the pan with.
Prepare your cinnamon crunch topping in a small bowl and set aside. You will need this in a few minutes.
Mash your bananas. In the same bowl (why dirty another one?!?), add the vanilla almond milk, olive oil and eggs. Mix well. Next add in your sugar and mix well.
Next, add your remaining ingredients (gluten free oatmeal, salt, baking soda, baking powder, and gluten free flour) and be sure to mix well after each new addition.
Add half of your gluten free oatmeal banana cinnamon crunch bread mixture to your greased loaf pan. Top with half of the cinnamon crunch topping, making sure to cover the entire area. Add the remaining amount of batter and then top with the other half of the cinnamon crunch topping.
Place in the oven and bake for 55-60 minutes. Allow the gluten free banana bread to cool for about 10 minutes in the pan before transferring to a wire rack.
*I used vanilla almond milk, but you can use whatever milk you have on hand.