Ingredients:

  • 3 large ripe bananas, mashed (approx. 350g)
  • 1/2 cup creamy natural peanut butter (125g)
  • 1 cup unsweetened almond milk (240ml)
  • 1 large egg
  • 1 tsp pure vanilla extract (5ml)
  • 2 tbsp maple syrup (30ml)
  • 2 cups old-fashioned rolled oats (180g)
  • 1 tsp baking powder (5g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp fine sea salt (1.5g)

Instructions:

  1. Mash the bananas in a large bowl. Use a fork until they reach a velvety consistency with only a few small lumps.
  2. Whisk in the peanut butter. Mix until the paste is smooth and no large streaks of nut butter remain.
  3. Add the almond milk, egg, vanilla extract, and maple syrup. Beat the mixture until it looks glossy and emulsified.
  4. Stir in the rolled oats, baking powder, cinnamon, and salt. Use a spatula until every oat is thoroughly submerged in the wet base.
  5. Let the batter sit for 5 minutes. Note: This prevents the oats from being gritty in the finished dish.
  6. Pour the batter into your parchment lined 8x8 inch pan. Smooth the top with a spatula for an even bake.
  7. Bake at 350°F (175°C) for 30 minutes. Look for the edges to pull away from the sides and the top to be deep golden brown.
  8. Remove from oven and cool for 10 minutes. Note: This allows the internal structure to set so it doesn't fall apart when sliced.