Makes 6 Servings
Macros: 388cal, fat 19g, carbs 49g, protein 10g, fibre 7g
For the wet ingredients:
3 ripe bananas, mashed (about 1 ⅓ cups mashed ripe banana)
1 teaspoon vanilla extract
1 (15 ounce) can light coconut milk (about 1 ⅔ cup coconut milk)
2 tablespoons pure maple syrup
For the dry ingredients:
2 ¼ cups gluten free rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsweetened shredded coconut, plus 2 extra tablespoons for topping
½ cup chopped walnuts
1/3 cup chocolate chips (feel free to use your favourite!), plus 2 tablespoons for sprinkling on top
Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil and set aside.
In a large bowl, whisk together the mashed banana, eggs, vanilla, coconut milk and maple syrup until well combined.
Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder, cinnamon and salt. Mix until combined, then fold in shredded coconut, walnuts and chocolate chips.
Pour mixture into prepared pan and smooth top. Sprinkle with reserved shredded coconut and chocolate chips. Bake for 35-45 mins or until the edges are slightly golden brown. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve. Top with extra banana slices, a drizzle of maple syrup and chopped walnuts.