1 1/2cupsunsweetened almond milkor your milk of choice
dark chocolate chips
Pre-heat oven at 350 degrees F. Spray a mini loaf pan with baking spray. You can also use a 12-cup regular-sized muffin tray.
In a large bowl, mash the bananas using a potato masher or a fork. It's okay if there are chunks of bananas left as these give the loaves a great texture. Add the eggs, milk, vanilla extract, and whisk until well incorporated.
In another bowl, whisk together the oats, almond meal, baking powder, cinnamon, nutmeg and salt. Mix well for the baking powder to spread throughout the mixture as this makes the loaves rise evenly. Combine the dry ingredients into the wet and gently stir until mixed together. Scoop the batter into each of the mini-loaf pans, and then top with your toppings of choice.
Bake for about 20-25 minutes or until the top is browned and the toppings are melted and bubbly. I turn the pan halfway through so the loaves cook evenly. If using a muffin cup tray, reduce the baking time to about 5 minutes. You can also insert a toothpick in the middle and when it comes out clean, it's done. Once cooked, let it cool on the wire rack for 5-7 minutes and then using a spatula gently take them out of the pan and let it continue to cool on the rack. Store in the fridge for up to 5 days or in the freezer for longer storage. To serve, smear with some nut butter while warm.
*for vegan options, sub one egg with 1 tablespoon flaxmeal combined with 2.5 tablespoons of water. Mix and let it sit for a few minutes to thicken, before adding into the batter.