Flourless Vegan Double Chocolate Banana Bread
Servings: 1 loaf // 8 pieces
Ingredients
- 2 medium-size ripe bananas about 1 cup mashed
- 1/4 cup pure maple syrup
- 3/4 cup unsweetened almond milk + 1 tablespoon apple cider vinegar
- 1/2 cup natural creamy unsalted peanut butter
- 2 teaspoons vanilla extract
- 2 cups rolled oats*
- 1/2 cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt omit if using salted peanut butter
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350°F then lightly grease a loaf (or muffin) pan.
- Combine milk and apple cider vinegar in a measuring cup and set aside for a few minutes.
- In a blender, combine all ingredients in the order listed (except chocolate chips). Make sure to put the wet ingredients first otherwise the batter will become too thick for your blender. Blender for about 10 seconds, until smooth. Pour the batter out into the loaf pan and shake until evenly distributed. You may need a spatula to help scrape the batter out of the blender.
- Bake in the oven for about 45 minutes, until a knife comes out clean when stuck into the center. Allow to cool for at least 30 minutes. Serve with melted peanut butter (optional), and enjoy!
Notes
*Be sure to use certified gluten-free oats for allergies. I have a Vitamix which is a high speed blender that can obliterate the oats. A regular blender will work, just note the texture will be slightly lumpy. It will still taste delicious though!
Leftovers are best kept in an airtight container in the refrigerator for up to 4 days.