Gluten Free Banana Bread

I got my week wrong this past weekend and I showed up with snack for my daughters soccer team when my turn really isn't until next weekend, so I had a lot of bananas to take home. What to make? I cut a few of the bananas to freeze for smoothies and banana swirl "ice cream" but what could I do with more fresh ripe bananas. Banana bread! YUM! But I try to minimize gluten exposure for both Mak and myself. I had buckwheat (GF) flour in the pantry, chia seeds and coconut oil... and so our dense more brownie-like banana bread was born tonight! And to rave reviews by Mak and my hubbie (both of who can be brutally honest about my creations). I hope you enjoy it as much as we did. (The measurements might be a tad off because I measure loosely, especially when I am just playing around in the kitchen without a recipe to follow)

1 cup buckwheat flour

1/3 cup gluten-free oats, raw

1/3 cup gluten-free all- purpose flour

1/4 cup melted coconut oil

1/4 cup coconut flakes, unsweet

1 Tbsp, chia seeds

3 bananas, mashed

1/4 tsp Madagascar vanilla powder (or extract)

1 Tbsp ground cinnamon

3 Tbsp xylitol

2 organic whole eggs

Add wet ingredients into a mixing bowl, mix on low until banana chunks are fairly smooth. Slowly add in dry ingredients and mix until smooth batter is formed. Pour into greased bread pan. I used coconut oil to grease a glass square baking dish. Bake at 325 until fork pulls put clean (took about 30-35 minutes). Enjoy with a dollop of whipped cream and dash of cinnamon!