I LOVE anything chocolate and banana, but if you throw oatmeal in the mix, I'm in! The hard part about having gluten and dairy allergies, is that you miss out on some yummy treats! However, this is an amazingly delicious recipe that I found on Ambitious Kitchen
What you need:
- 2 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 or coconut oil
- 1/3 cup brown sugar, plus 1 tablespoon
- 1 teaspoon pure vanilla extract
- 2/3 cup vegan chocolate chips*
- 3 tablespoons oatmeal
Instructions
- Preheat oven to 350 degrees F. Spray 9×5 inch loaf pan with cooking spray. Or for cupcakes, place liners in a muffin tin. (If making muffins, reduce baking time to 18 minutes)
- 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, 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. Bake for 35-40 minutes or until knife inserted into center comes out clean. Cool 10-15 minutes, then remove from pan and place on wire rack to finish cooling. Cut into thick slices.
Here's my favorite vegan buttery spread! It's soo yummy! Make sure you get the whipped kind!
*Note: Gluten Free Oats, Vegan Chocolate Chips and Earth Balance Natural Buttery Spread can all be found at Whole Foods.
Enjoy!~T
