Preheat the oven to 350 degrees.
In a medium bowl, whisk together the flour, baking soda and salt.
Put the bananas and sweetener in another large bowl. Mash with a potato masher or a fork, until there are no pieces bigger than the size of a pea. Add the egg, mixing well to incorporate. Stir in the oil and vanilla, mixing well.
Stir in the flour mixture, until just combined. Do not overmix.
If using mix-ins, such as nuts or chips, stir in now.
Set the batter aside to rest for 30 minutes.
Line a standard 12-cup muffin pan with paper liners, and evenly distribute batter between them.
Bake on the middle rack in your oven for 12 minutes, rotate the pan, and bake and additonal 12 minutes, until they are just barely firm to the touch. I prefer to underbake a tiny bit, because they will continue to cook when they come out of the oven and can get dry if you overbake them.
If you are making a loaf:
Spray a 8½x4½-inch loaf pan, and add batter. Bake for about an hour or until just firm to the touch and a toothpick or cake tester comes out clean. I usually check on them and turn the pans after the first 30 minutes.
Notes:
You can use all coconut sugar or all monk fruit sweetener instead of 50/50.
Variations:
Chocolate chip : Add 1/2 cup Lily's or Know Better no-sugar chocolate chips .
Banana nut: Add 1/2 cup chopped walnuts or toasted pecans.
Banana oat: Replace half of the GF flour with oat flour.
ChefAlina.com