Preheat oven to 350 degrees F (176 C).
Line a 9×5-inch loaf pan with parchment paper (or butter pan).
Mash banana in a large bowl.
Add vanilla, egg, oil, maple syrup, baking powder, salt, cinnamon and bananamilk and whisk vigorously to combine.
Mix in almond meal, gluten free flour blend and oats.
Bake for 1 hour to 1 hour 15 minutes. Tip: When banana bread is ready, it should feel firm and be crackly and golden brown on top.
Let cool completely before cutting (trust me!).
Serve as is, or with butter or another topping.
Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.