For the wet ingredients:
1 1/3 cups (320 g) mashed very ripe banana (4 medium)
2 tablespoons (15 g) ground flaxseed
1/3 cup (80 mL) plant-based milk (I used oat milk)
1/3 cup (80 mL) coconut oil, melted
2 tablespoons (30 mL) pure maple syrup
2 teaspoons (10 mL) pure vanilla extract
For the dry ingredients:
1/4 cup plus 2 tablespoons (60 g) raw cane sugar
1/2 cup (50 g) rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (210 g) gluten-free flour (or regular flour works too!)
Chopped walnuts, and 1/4 cup dairy-free chocolate chips
Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with oil and set aside.
In a large bowl, mash the banana until almost smooth (measure & make sure you have 1 1/3 cups).
Stir the wet ingredients (ground flax, milk, melted oil, maple syrup, and vanilla) into the banana until combined.
Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, and flour) into the wet mixture, one by one. Then stir in chocolate chips.
Add mixture into the loaf pan and spread evenly. Add the walnuts on the top and press down lightly into mixture.
Bake the loaf, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
Allow to cool for 30 minutes before slicing & serving it.
The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.