Ingredients
Scale
- 3/4 cup (60 g) oats, quick or old-fashioned
- 2 medium, ripe bananas (200 g or 1 cup mashed)
- 1/4 cup (64 g) nut/seed butter*
- 2 large eggs
- 1/4 cup (50 g) coconut palm sugar**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup (85 g) chocolate chips
Instructions
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 (23cm x 13cm) bread pan or line it with a sheet or parchment paper, leaving a few inches of overhang for easy removal. Set aside.
- Add the oats to the bowl of a high-speed blender or food processor and process on high until they’ve broken down into a fine powder, about 2 minutes. Add all the remaining ingredients except for the chocolate chips and continue processing until the batter is smooth and creamy, about 2 minutes.*** Fold in the chocolate chips by hand.
- Pour the batter into your prepared loaf pan, spreading it out evenly and topping with a few more chocolate chips, if desired.
- Bake for 45 – 50 minutes, until the top of the loaf begins to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the loaf to cool in the pan for about 5 minutes before removing. Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Notes
* Feel free to sub this with any nut butter you have on hand, or use a soy nut butter to make it nut-free. I do recommend using a no-stir store-bought variety, however, since the natural oils can alter the texture. ** You can sub this with brown sugar. *** If you don’t own a high-speed blender or food processor, you can mix this by hand by subbing the rolled oats with a heaping 1/2 cup of oat flour.
- Prep Time: 10 mins
- Cook Time: 50 mins