- 3 ripe bananas
- vanilla extract
- 1 flax egg (see BONUS TIPS)
- 3 tbsp olive oil (or coconut oil)
- 1/3 cup brown sugar
- 1 tbsp maple syrup
- 3 1/2 tsp baking powder
- 1tsp salt
- 1 drop cinnamon EO (see BONUS TIPS)
- 1 tsp nutmeg
- 3/4 cup vegetable milk (I used oat milk)
- 1 cup almond meal
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cup gluten-free flour
- 1 1/4 cup oats
- Preheat oven to 176º C.
- Mash banana in a large bowl. Add all ingredients in the order that they are listed until vegetable milk and whisk vigorously to combine.
- Add almond meal and gluten free flour blend and stir.
- Measure the oats, then process slightly. Add to the mix.
- Grease a loaf mould/tin and pour.
- Bake for 1 hour. When a toothpick comes out clean, it’s done.
- Let cool completely before slicing.
BONUS TIPS:
- Decorative idea: slice a banana and sprinkle some oats.
- For 1 flax egg: mix 1 tbsp of ground flaxseeds with 2 tbsp water.
- I only recommend Young Living therapeutic grade essential oils for ingestion.
- You can keep the leftovers in a covered container for up to a few days.
- Slice it and keep it in the freezer. Whenever you want to eat a slice, just pop it in the microwave for 10 seconds and then in the toaster for a minute.