This is a fun spin on my classic banana bread recipe! A bit more rustic and heartier it makes for the perfect breakfast after your green juice or as a mid-afternoon snack. Tasting indulgent & delicious, this creation is vegan, gluten-free and refined sugar free to nourish your body with the best nutrients from the inside out.
Ingredients:
- 2 ripe bananas, mashed
- ¼ cup maple syrup
- 2 tbsp ground flax seed
- ¼ cup coconut oil, melted
- ½ cup oat milk
- 1 cup GF oat flour (DIY by shredding GF oats in a blender/food processor)
- 1 cup GF oats
- 1 tsp baking powder
- ½ tsp baking soda
- cinnamon, to taste
- a pinch of salt
- ¼ cup cocoa nibs
- more GF oats, for garnish
- more cocoa nibs, for garnish
- coconut sugar, for garnish
Directions:
01. Pre-heat the oven to 180 degrees.
02. Make the flax egg by mixing the flax seed with 5 tbsp cold water. Let sit for about 10 minutes until thickened.
03. Mix the wet ingredients: mashed bananas, maple syrup, flax egg, coconut oil & oat milk.
04. Mix the dry ingredients: oat flour, oats, baking powder, baking soda, cinnamon & salt.
05. Combine the wet & dry ingredients and gently fold the in cacao nibs.
06. Pour the dough into a loaf pan greased with coconut oil and sprinkle with more oats, cocoa nibs and some coconut sugar.
07. Bake for 50 minutes until golden.
