This recipe is featured in our VEGAN Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!
- 3 bananas, overripe and mashed
- 1 small orange, zested and juiced
- 3/ 4 cup rolled oats
- 1/ 3 cup maple syrup
- 2 tablespoons ground flax
- 6 tablespoons water
- 1 1/ 2 cups oat flour
- 1/ 2 cup chickpea flour
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/ 3 cup almond butter
- 1 teaspoon vanilla extract
- 1/ 2 cup chooclate chips
- 1/ 2 cup walnuts
Preheat oven to 350°F. Line a loaf pan with parchment paper and set aside.
Combine bananas, orange juice and zest, rolled oats, and maple syrup in a large bow. Allow the oats to soak, setting aside for 20 minutes. Combine ground flax and water and set aside.
In a separate bowl, whisk together oat flour, chickpea flour, cinnamon, baking powder, and baking soda.
Stir the almond butter, vanilla and flax mixture into the softened oat mixture until well combined. Incorporate wet ingredients into dry and mix until just combined. Fold in chocolate chips and walnuts.
Pour batter into a loaf pan and bake for 60-75 minutes, until a toothpick inserted in the center comes out clean. Test in a few spots to ensure doneness. Let the bread cool in the pan for 5-10 minutes, before transferring to a cooling rack. Cool until room temperature and serve.