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 ((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))

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 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.