I love having snacks on hand and when they’re homemade it’s even better. We try hard to reduce the amount of processed food we eat. We’re certainly not perfect but #progressnotperfection is my motto. I’ve made this recipe SO many times but this time I decided to tweak it a little and I’m SO glad I did. It’s the best I’ve had and even healthier.
This time I made it with Coconut Palm sugar instead of the usual maple syrup. Coconut Palm sugar contains small amounts of minerals, antioxidants, and fiber. It’s also been known to not spike your insulin levels. It IS still a sugar so you don’t want to consume tons of it, but it’s a much better option than white refined sugar.
Almond extract takes any dessert up a notch so I decided to try it in this recipe and OH MY! I’m glad I did and you will be too:)
- 2 cups Gluten Free Oats
- 2 ripe banana’s
- 2 eggs
- 1 tsp baking soda
- 1/3 cup Coconut Palm Sugar
- 1/2 tsp almond extract
- 1/2 cup organic chocolate chips
Directions: Preheat oven to 350 degree F. Toss everything except chocolate chips in a blender, blend until smooth. Fold in chocolate chips. Line loaf pan with parchment paper and pour in batter. Bake for 35-45 minutes. Enjoy!