Ingredients

The following ingredients have 10 Servings
  • 1 Tbsp flaxseed meal ((to make flax egg))
  • 2 ½ Tbsp water ((to make flax egg))
  • 3 medium ripe bananas ((3 bananas yield ~1.5 cups or 425 g))
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp avocado oil or melted coconut oil
  • 1/4 cup coconut sugar ((or sub cane sugar))
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp maple syrup ((depending on sweetness of banana))
  • 3 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 3/4 cup unsweetened almond or other milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten-free flour blend
  • 1 1/4 cup gluten-free oats
  • 1/4 cup Vegan Nutella or sub peanut or almond butter

Instruction

  • Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
  • Prepare flax egg by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
  • Add banana and mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth.
  • Add remaining ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir well to combine.
  • Pour into the pan and smooth with a spoon, then drizzle on Nutella. Take a knife or skewer and swirl to loosely disperse.
  • Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it should feel firm and be crackly and golden brown on top.
  • Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
  • Store leftovers covered at room temperature for up to a few days. Slice and freeze for longer term storage.