Every week I go to the grocery store and buy at least 3 bunches of bananas. One bunch to freeze for smoothies and the other 2 bunches eat.
Self-diagnosis: I have a banana problem!
But, the good thing is I always have some leftover bananas to bake with! I love to bake banana bread, muffins, cookies, wherever I can sneak their natural sweetness in. This bread is perfect for on-the-go breakfast, afternoon pick-me-up or for dessert.
Recipe
Ingredients:
• 3 spotty bananas, mashed with a fork
• ½ cup maple syrup
• 1 1/3 cup oat flour
• ½ cup old fashioned rolled oats
• 1/3 cup unsweetened cocoa
• 1 tablespoon apple cider vinegar
• 1 tablespoon ground flaxseed meal
• 1 teaspoon baking soda
• 3/4 teaspoon baking soda
• Pinch of salt
• 1/3 cup chocolate chips
Method:
1.) Preheat oven to 350F and line a bread pan with parchment paper (for easy clean-up)
2.) In a bowl add mashed bananas, apple cider vinegar and maple syrup, mix with rubber spatula.
3.) Slowly incorporate the oat flour into mixture. Next add in the oats, flaxseed meal and unsweetened cocoa. Stir well
4.) Mix in the baking soda, baking powder and salt. Lastly, fold in chocolate chip.
5.) Pour batter into prepared bread pan. Bake in middle of oven for 45-50 minutes till done.