- 2 scant cups gluten free oat flour
- 1/3 cup MorningPep Xylitol
- 1 T baking powder
- 2 tsp Cinnamon
- pinch sea salt
- 2 ripe bananas
- 5 Tablespoons raw, creamy peanut butter
- 1 cup full-fat coconut milk
- One flax egg
- 1 Tablespoon vanilla
Preheat the oven to 350° fahrenheit. In a large mixing bowl, stir together your oat flour, xylitol, cinnamon, baking powder and the pinch of pink Himalayan salt. Set aside.
Add the remaining ingredients (except for chocolate chips and flax egg) to a blender. Purée until smooth. Stir the contents of the blender into your mixing bowl followed by the flax egg. Finally, stir in the chocolate chips; you could omit these... but why?
Pour batter into a parchment lined or coconut oil greased loaf pan. Bake for 28-30 minutes.
Add chocolate chips for fun!