PREP TIME
15 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 15 minutes
Servings (slices)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
1 Tbsp flaxseed meal (to make flax egg)*
2 ½ Tbsp water (to make flax egg)*
3 medium ripe bananas (2 bananas yield ~1 1/2 cups)
3 1/2 tsp baking powder
1 pinch sea salt
1/3 cup salted natural peanut butter (creamy or crunchy)
2 1/2 Tbsp avocado or coconut oil (melted)
1/4 scant cup organic cane sugar
1/4 cup packed light brown sugar
2-3 Tbsp agave or maple syrup (depending on ripeness of bananas)
3/4 cup unsweetened almond or other non-dairy milk
1 1/4 cup almond meal
1/2 cup unsweetened cocoa powder
1 cup gluten-free flour blend
1 cup gluten-free rolled oats
1/4 cup dairy-free chocolate chips
1/4 cup Peanut Butter Chips (optional)
Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes to activate.
Add banana and mash thoroughly.
Add all ingredients through almond milk and whisk vigorously to combine.
Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
Last, stir in chocolate and peanut butter chips (if using).
Pour into loaf pan and bake for 1 hour - 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.
