I remember when I was little how my mom would always have some black bananas laying around the kitchen. I was always so disgusted by them. Little did I know that these same bananas were the ones that went into my mom's awesome banana bread that I just could not get enough of.
But this isn't a recipe for banana bread. Put those too-ripe-bananas to good use in this recipe from Oh She Glows. I found myself eating slices of this "cake" for breakfast. It definitely didn't disappoint!
- 2 cups GF oats, processed into a flour (I actually just used 2 cups of GF oat flour)
- 1/2 cup GF oats (not processed)
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 1/8th tsp. nutmeg
- 2 Tbsp. whole cane sugar (or sucanat)
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 Tbsp. coconut oil, melted
- 2 medium RIPE bananas, peeled
- 1/3 cup applesauce
- 1/4 cup soymilk or almond milk
- 1 tsp. vanilla extract
- Fold in:
- 1/2 cup vegan chocolate chips (I use Enjoy Life brand)
- 1/2 cup walnuts, chopped
- Preheat oven to 350F and lightly grease an 8" cake pan or a pie pan. If you are processing your oats into flour yourself, do that now.
- In a large bowl mix the dry ingredients together well.
- In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smush into the wet ingredients.
- Add the wet mix to the dry and stir until combined. Fold in the chocolate chips and walnuts.
- Spread into prepared pan and bake for 36 minutes at 350F, or until a toothpick comes out clean. Allow to cool for 20 minutes before cutting.
- Once cooled, top with PB Banana Glaze. Store in the fridge for up to 3 days.
- 1 ripe banana
- 2 Tbsp. peanut butter (I used crunchy, but I don't recommend it!)
- 1/2 cup powdered sugar
Mash banana in a bowl until smooth. Add in PB and mix until combined. Try microwaving the peanut butter first. Add the powdered sugar and stir until smooth and fully combined. Store in fridge.