Ingredients
- 3 cups oatmeal {make sure you use gluten-free oats}
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 very ripe bananas, mashed
- 1 tablespoon olive, vegetable or coconut oil
- 1/3 cup brown sugar, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 2/3 cup vegan chocolate chips (or roughly chopped dark chocolate)
- 1/3 cup desiccated coconut (optional
- 3 tablespoons oatmeal
Method
- Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
- Make oat flour: Place oatmeal into blender and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended.
- Measure out just 2 cups of the oat flour and place in a medium bowl. Whisk in baking powder, baking soda, coconut and salt; set aside.
- In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
- Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
- Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
- Bread will stay good for up to 3 days if wrapped well.
From ambitiouskitchen.com, adapted by Kim (@adventureandcake)
