Optional Cinnamon streusel – if using prepare first: 

1. In a medium bowl, use a pastry blender or fork to combine the chilled coconut oil with the almond flour, sugar, cinnamon, and sea salt. Mix until a crumbly mixture forms, toss with extra banana slices (if desired) then spread on top of the batter before baking.

Directions to prepare Bars:

1. Preheat oven to 350 degrees. Grease or line an 8 x 8 cake pan, set aside.
2. Place Gluten Free rolled oats in a food processor or blender and grind until fine flour is formed. Texture is important. Make sure you grind oats into a powder like flour. Alternatively, you made use gluten free oat flour.
3. Beat the egg and egg whites together. In another bowl, mash/blend your banana and yogurt together. You can do this in a blender, bowl with hand mixer, or a stand mixer.  In a separate bowl, Mix your flour, almond meal or almond flour, baking powder, and optional sugar.
4. Combine your yogurt and banana mixture with your flour mixture and stir until well combined.  Gently stir in the creamy no stir nut butter and cinnamon and then fold in your egg mix last. Do not over mix.
5. Pour batter into brownie or cake pan 8×8, add streusel topping here (if using) or skip to baking if you’d like no topping.
6. Bake for about 25-30 minutes, or until a knife inserted into the center comes out clean. If using almond meal, you will need to bake an additional 10 -15 minutes. Check progress at 30 minutes.
7. Remove from oven and let cool before slicing/serving. Slice and serve.
8. Storage – Freezer friendly (in foil or storage container) for up to 5 months. Store in refrigerator in closed container for up to 1 week.