Gluten Free Banana Bread

Spray a Suvie pan thoroughly with non-stick cooking spray and line with parchment paper so that parchment extends over the edges of the pan. Peel and mash 12 oz bananas in a medium bowl.

Add the eggs, vanilla, buttermilk, canola oil, and ⅔ cup brown sugar to the mashed bananas and vigorously whisk together until bubbly, about 4 minutes. Alternatively, combine in an electric mixer and whip on high for 2 minutes.

In a large bowl, whisk together the almond flour, gluten free flour, cinnamon, salt, and baking soda.

Add the wet ingredients to the dry ingredients and fold together with a rubber spatula. Add the chopped pecans, if using, and fold until incorporated.

Pour batter into prepared Suvie pan. Place pan in the bottom zone of Suvie, input settings and cook now. Bottom Zone: Bake at 325°F for 20 minutes (for Suvie 2.0, Bake at 375°F for 20 minutes). Top Zone: None

Meanwhile, peel the ripe banana and cut it in half crosswise. Cut each banana half into three long planks. Remove banana bread from Suvie, top with banana slices, pressing gently to adhere, and sprinkle with remaining 1 tbsp brown sugar. Return pan to Suvie, input settings, and cook now.

Bottom Zone: Bake at 325°F for 25 minutes (for Suvie 2.0, Bake at 375°F for 25 minutes). Top Zone: None

After the banana bread has cooked, remove pan from Suvie. Allow to cool in the pan for 15 minutes, lift out of pan with edges of parchment, cut into slices, and serve.