Flourless Chocolate Chip Banana Bread

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, medium ripe

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 3/4 cup Oats

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Chocolate chips
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Coconut palm sugar
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Nut/seed butter

Found on runningwithspoons.com

Description

Ingredients

• 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

Directions

• 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 theyve 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.