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

1. Preheat oven to 180 degrees C. Spray 9×5 inch loaf pan with cooking spray.
2. 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.
3. 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.
4. 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.
5. Gently fold in chocolate chips. Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.
6. 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.
7. Bread will stay good for up to 3 days if wrapped well.

From ambitiouskitchen.com, adapted by Kim (@adventureandcake)