Yummy gluten-free, vegan banana bread - so good you can eat it for breakfast.
- 4 ripe bananas
- 1C oat flour
- 1C almond flour
- 2 flax eggs (1T ground flax whisked with 3T warm water and set in the fridge for 15 minutes = 1 egg)
- 1/4C coconut oil
- 1/2C agave
- 3T coconut flakes (or more)
- 3 Medjool dates
- 2T cocoa powder
- dash of cinnamon, vanilla and salt.
Blend it all together in the food processor or mash it up if you prefer a more uneven consistency. Add it to a coconut oil greased pan and throw some crushed nuts in if you like. Put it in your preheated oven (350 degrees) for 30 minutes or until a toothpick comes out clean.
Topped with an agave, peanut butter, vanilla glaze. Cool and enjoy.