Today’s post is about a recipe my daughter Chloe tried last night. It’s easy to make and SO delicious and healthy too…a definite hit in our family and there’s 6 of us to please! At first I thought it was a little odd putting the banana slices on top but they actually made the bread even moisture and added a bit of extra flavour when you bit into a piece that had a slice. This morning we warmed the slices and spread coconut butter on top instead of the usual butter or margarine.
Tell me how it works out!
2½ cups oatmeal (make sure they are certified gluten free if you have a gluten intolerance, I used rolled oats for a healthier alternative)
1 cup mashed ripe bananas (3 bananas if they are small, 2 very large bananas)
½ cup peanut butter (I used nut butter)
½ cup dark brown sugar
2 tsp baking powder
½ tsp cinnamon
non-dairy milk or water (if necessary)
1½ cup chocolate chips (I used Dark chocolate cocoa nibs)
1.Preheat oven to 350ºF.
2.Put oatmeal in a blender or food processor and pulse to a fine crumb.
3.Add all of the remaining ingredients except the chocolate chips to the blender and blend until combined. You may need to scrape down the sides and then blend again to get completely combined. (it will not be completely smooth. The oatmeal will give it a graininess and it will be very thick. Note: Much thicker than a traditional banana bread.
**If you find the batter is very crumbly add a few TBSP of water or non-dairy milk to the mixture. You want the batter to be very thick but it should still hold together.
4.Fold in 1 cup of the chocolate chips then pour batter into prepared loaf pan. Top with remaining ½ cup of chocolate chips and banana slices if desired.
Bake for 25-30 minutes, until a toothpick comes out clean.