Put flours, sugar, baking powder, cinnamon, salt and cloves in a bowl. Whisk well to remove clumps and combine.
Add banana, milk, apple sauce and vinegar. Stir to get a thick batter.
If using nuts, carefully fold them in.
Pour into a prepared loaf pan (I use a little coconut oil spray and rub it around).
Add sliced bananas on the top if desired.
Bake for 45-50 minutes. Until a toothpick comes out dry with crumbs on it. If you use a glass pan instead of a metal one, it may take longer.
Allow it to cool completely. I leave it on the counter for a few hours before cutting. If you cut too soon then it will be gummy and mushy. You can also put it in the fridge.
Enjoy!
Notes
Make sure your banana is nice and ripe, to assure it is sweet enough. You need to mash it well, or blend it so you don’t have thick chunks. Be careful though if it is too ripe it may add more moisture and affect the end result. Mine were darker yellow with about 40-50% brown. Also, the amount of bananas will depend on their size. When I used 2 ½ bananas they measured about 6 ½ inches in length. But weighing is most accurate, using a measuring cup is the second most accurate way. Don't base it on the amount of bananas as that is just a guide for when you are shopping.
I tried the recipe using canned lite coconut milk, and also tried it with cashew milk in the carton. With the coconut milk it came out richer but I loved how light and fluffy it was with the cashew milk. So either works but the cashew milk (or another lower fat carton milk) will give a lighter texture.
If you use the nuts it will be a little more moist, so you may need to bake a touch longer.
You can top the batter with a thin slice of banana before you bake it for aesthetic purposes.
If you bake in a metal pan it will brown more on the outside, and take a little less time to bake than if you use a glass pan. If you use glass make sure to bake until the top is just browning and the sides are brown and pulling away from the pan.