Phew. Try saying that 5 times fast. Before I start, let it be known that this recipe is both vegan and gluten free but that does not make it any less delicious. And to be fair, I cheat and top my slice with a thick spread of butter thus negating the vegan aspect of whichever piece I am eating! And just so you know, it sounds like a load of flavours mixed together, but you can’t really taste the peanut butter. It’s mostly acting like a sticking agent not a flavour.
(Recipe adapted from Baker Bettie)
2 1/2 cups of Oatmeal (you can check to see if it’s certified gluten free)
1 cup mashed ripe bananas
1/2 cup peanut butter
1/2 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1 1/2 cups chocolate chips
banana slices to garnish (if desired)
Preheat oven to 350 F. Lightly oil your loaf tin and set it aside.
Put the oatmeal in a blender or food processor and crush it into fine crumbs. (Or a coffee bean grinder in my case).
Add all of your ingredients except the chocolate chips into a bowl and thoroughly mix together. It will not be very smooth because of the oatmeal and it will be very thick! Much thicker than a traditional banana bread batter. If the batter is crumbly, add a few tablespoons of water to it. Even though it’s thick it should still hold together. Fold in 1 cup of chocolate chips.
Pour the batter into your loaf tin. Top with remaining 1/2 cup of chocolate chips and banana slices. Bake for 25-30 minutes.