The original recipe suggests making a loaf of bread with the recipe but I love the portion of a muffin/cupcake. These can be made GF or with standard baking flours.
2 cups Gluten Free Flour Blend (OR whole wheat pasty flour OR all purpose flour)
2 tsp baking powder
2 tsp baking soda
1 tsp salt (optional)
1 tsp ground cinnamon
1/2 cup canola oil or coconut oil
2/3 cup agave nectar
2/3 cup rice milk, almond milk or other non-dairy milk
1 tsp vanilla
6 medium bananas, peeled and mashed
Preheat oven to 350 degrees and grease loaf pan lightly with oil or use cupcake papers in a muffin tin
Whisk together the flour, baking powder, baking soda, salt and cinnamon
Add the oil, agave nectar, milk and vanilla. Stir until batter is smooth. Gently fold in the mashed bananas until smooth.
Pour batter into prepared pans and bake for 20-35 min. The muffins may be done at 20 min, the bread will take up to 35 min.
Allow to cool before removing from pans.