Ingredients
Scale
For the bake:
- 1/3 cup (30g) rolled oats
- 2 Tbsp (15 g) flour of choice*
- 1 Tbsp (5 g) unsweetened cocoa powder
- 1/4 tsp baking powder
- pinch of salt
- 1/2 medium, ripe banana (50 g or 1/4 cup mashed)
- 1/3 cup (80 ml) unsweetened almond milk
- 1/2 Tbsp (8 ml) maple syrup
- 1/2 tsp vanilla flavour
- 1/2 – 1 Tbsp (8–15 g) mini vegan chocolate chips
For the sauce:
- 1 Tbsp (16 g) nut butter**
- other half of the banana
- small splash of almond milk
Instructions
- Preheat your oven to 350°F (176°C) and lightly spray an individual sized (~16oz./500 ml) ramekin with cooking spray or grease it with cooking oil. Set aside.
- In a medium-sized bowl, combine the oats, flour, cocoa powder, baking powder, and salt.
- In a smaller bowl, roughly mash the banana (some chunks are okay) before adding in the almond milk, maple syrup, and vanilla, mixing until well combined.
- Add the wet ingredients to the dry ingredients, mixing until fully incorporated. Fold in the chocolate chips.
- Transfer the dough to your greased ramekin and bake for 20-25 minutes, until the centre has set and the bake has reached your desired consistency.
- Meanwhile, make the sauce by mashing the other half of the banana in the same small bowl you used before before and adding a spoonful of nut butter. Mix until smooth, adding a splash of almond milk to reach your desired consistency. Pour over the bake once it comes out of the oven and sprinkle with additional chocolate chips, if desired.
Notes
* I usually use an all-purpose or whole wheat, but this recipe works fine with most flours, including gluten-free and grain-free ones. ** I used a natural almond butter, but feel free to use whichever nut or seed butter is your favourite.
- Prep Time: 5 mins
- Cook Time: 20 mins