Flourless Vegan Gluten-free Oatmeal Banana Bread
Servings: 1 loaf // 10 pieces
Ingredients
- 2 medium-size ripe bananas
- 1/4 cup Unsweetened Vanilla Almond Breeze Almondmilk
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened creamy peanut butter*
- 2 teaspoons vanilla extract
- 1 and 3/4 + 1/2 cup rolled oats divided**
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon melted coconut oil***
- 1/2 cup dark chocolate chips
Instructions
- Grease or line a loaf pan then preheat the oven to 350°F.
- Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats and dark chocolate chips) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It's okay if it's not perfectly smooth. You don't want to over blend the batter or it could become gummy.
- Add the remaining oats and the chocolate chips to the blender and stir everything together with a spoon. Pour the batter into the loaf pan and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the center of the loaf.
- Allow to cool for at least 15 minutes before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
*feel free to substitute another kind of nut butter or sunflower seed butter (just know that it will turn it green!)
**be sure to use certified gluten-free oats for allergies
***you can substitute the coconut oil with sunflower oil or another neutral flavor oil