Chocolate Banana Bread

This ooey-gooey, icky-sticky, chocolatey banana bread is such a delectable treat, yet is made with the most wholesome ingredients. Filled with banana, oats, dates, nut butter and raw cacao, this loaf is wholesome enough for breakfast, yet decadent enough for dessert. If you like gooey, fudgy textures like me, then just cook for the shorter time, but if you prefer a more cakey texture, simply bake for a little longer. I love slices of this warm from the oven with a cosy cuppa, or smeared with some hazelnut butter for extra decadence. This is vegan and gluten free when using gluten free oats.

Ingredients
3 overripe bananas

6 large medjool dates (soaked in hot water for 2 minutes)

1/2 cup natural peanut butter

1/2 cup milk of choice

1 cup almond meal

1 cup oat flour (I blend GF oats in a coffee grinder, but you can also buy it here)

Very heaped 1/3 cup cacao

1/3 cup pure maple syrup

1 tsp baking powder

1 tsp vanilla

Pinch of salt

Method
Place everything into a food processor/blender and process until smooth. Pour into a small, lined loaf tin and bake for 45-50 mins on 180C