This is so easy and yummy!
PREP: 5 minutes COOK: 40 minutes
Gluten free and dairy free
Coconut oil or spray for preparing baking pan
1 medium to large ripe banana, peeled and mashed
1/2 cup unsweetened cocoa powder
1 1/2 cups gluten-free oat flour (you can also grind oats in your food processor for about a minute or until you get it to flour consistency)
1/2 cup almond flour
2 Tbsp. ground flaxseeds
6 Tbsp. of water
1/2 cup unsweetened almond milk (can be vanilla)
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 cup pure maple syrup
Preheat oven to 350 degrees F. Prepare a loaf baking dish with coconut oil or spray.
Combine flax and water and set aside for 10 minutes or until thick then mix well. In a large bowl, mash the banana; add in the remaining ingredients including the flaxseed mixture, and mix until smooth. I like to use an immersion blender.
Transfer the mixture to the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven; set aside to cool for about 15-20 minutes before serving.
(Adapted from Amie Valpone)