- 2 cups gluten-free oat flour (or make your own, see notes)
- 3 large spotty bananas, mashed
- 1/2 cup pitted medjool dates, packed
- 1/3 cup blackstrap molasses
- 2 tbsp chia seeds (or ground flax) + 6 tbsp water
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 3/4–1 tbsp ground ginger
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/3 tsp ground cloves
- 1/3 tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
Sweet Potato Frosting:
- 1 cup mashed white sweet potato (see notes)
- 1/3 cup pitted medjool dates, packed
- 1/4 cup almond milk
- 1 tsp vanilla extract
- Fresh pomegranate or raspberries or strawberries (anything red)
- Sweet potato frosting (above)
- Create a chia egg: Mix together the chia seeds and water, then set aside to thicken.
- Line a 9″x5″ bread pan with parchment paper (see how here) and preheat the oven to 350F.
- In a food processor, place your 1/2 cup medjool dates and 1/3 molasses. Process until uniform, scraping down the sides as needed.
- In a large bowl, mash the bananas. Add in the date molasses mixture, plus the vanilla extract, apple cider vinegar and chia “egg”.
- In another large bowl, mix together the remaining ingredients until uniform, then add the dry ingredients into the wet ingredients and mix until smooth.
- Pour the batter into the line bread pan, leveling out the top with a spoon.
- Place into the oven for 55-60 minutes, or until a toothpick comes out clean.
- Remove from oven and cool completely. Top with frosting and toppings of choice, and serve with a cup of almond milk or chai spiced hot cocoa 🙂
- To make oat flour, simply blend rolled oats in a high speed blender until fine.
- You can see how to line the bread pan here.
- Frosting adapted from Feasting On Fruit.
- Category: Dessert
- Cuisine: Vegan