Desserts à la Mariane

I love banana bread. And I’ve posted a banana bread recipe before. But this one is slightly different. Not only is it dairy- and gluten-free, it’s also nut-free. But don’t worry, it’s equally as delicious!

Ingredients:

• 4 ripe bananas
• 2 cups oat flour (I use gluten-free)
• 2/3 cup maple syrup
• 1 cup chocolate chips (I use dairy-free)
• 1 tbsp cinnamon

Directions:

Start by peeling the bananas and placing them into a large mixing blow. Using a fork or potato masher, mash them up really well.

Next, add the remaining ingredients to the bowl and stir until well combined.

Using coconut oil, lightly grease a bread pan (I used a 5-inch wide by 8.5-inch long by 3-inch high one). Next, pour the batter into the bread pan and smooth it out evenly with a spoon.

Set the oven to 350 degrees Fahrenheit (I did not preheat the oven), and place your bread pan into the oven. Bake for about 40-45 minutes or until a toothpick comes out clean. (Note that all ovens bake a bit differently, so start checking your bread around the 30-minute mark and then every 5-10 minutes thereafter.)

Store in the fridge.

Enjoy!