Vegan gluten-free chocolate banana bread

• 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

1. Preheat oven to 176º C.
2. Mash banana in a large bowl. Add all ingredients in the order that they are listed until vegetable milk and whisk vigorously to combine.
3. Add almond meal and gluten free flour blend and stir.
4. Measure the oats, then process slightly. Add to the mix.
5. Grease a loaf mould/tin and pour.
6. Bake for 1 hour. When a toothpick comes out clean, it’s done.
7. 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.