C&C in the Kitchen

When I saw this recipe on Making Thyme for Health for Flourless Vegan Gluten-free Double Chocolate Banana Bread I knew I had to try it.

Here's what her bread looked like.

And here's mine!

Truth be told, in the chaos of baking with two first graders, we completely forgot the coconut oil, but it turned out totally fine. I did add slightly more almond milk to the blender which was likely to compensate for less liquid.

And there is also a recipe for a plain version that is next on my list (here). Try them both! You won't be sorry!

Flourless Vegan Gluten-free Double Chocolate Banana Bread

INGREDIENTS:
2 medium-size ripe bananas
1/4 cup Almond milk
1/4 cup pure maple syrup
1/4 cup unsweetened creamy peanut butter
2 teaspoons vanilla extract
1 and 3/4 + 1/2 cup rolled oats, divided
1 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon melted coconut oil
1/2 cup dark chocolate chips

DIRECTIONS:
Grease or line a loaf pan then preheat the oven to 350°F.

Starting with the bananas and working down to the list to the melted coconut oil, place all of the ingredients (except for 1/2 cup rolled oats and dark chocolate chips) in a blender. Blend on high for about 10 seconds, until a smooth batter forms. It’s okay if it’s not perfectly smooth. You don’t want to over blend the batter or it could become gummy.

Add the remaining oats and the chocolate chips to the blender and stir everything together with a spoon. (I didn't add the extra oats and layered in the chocolate chips once I poured it into the pan). Pour the batter into the loaf pan and bake for about 30 minutes, or until golden brown. A knife should come out clean when you stick it into the center of the loaf.

Allow to cool for at least 15 minutes before removing from the pan. Store leftovers in an airtight container in the refrigerator for up to 3 days.