01 -
Preheat oven to 175°C. Line a standard 21 x 11 cm loaf pan with parchment paper.
02 -
Combine ground flax seeds with 2.5 tablespoons (37 ml) water and set aside until thickened.
03 -
Place peeled bananas in a blender and puree until smooth. Measure to ensure you have 420 g of puree.
04 -
In a large mixing bowl, whisk together the banana puree, avocado oil, almond milk, sugar, apple cider vinegar, vanilla extract, and thickened flaxseed mixture until fully blended.
05 -
Add the almond flour, oat flour, baking powder, baking soda, salt, and cinnamon (if using) to the wet ingredients. Blend using a rubber spatula until incorporated.
06 -
Gently fold vegan chocolate chips into the batter without overmixing.
07 -
Pour batter into the prepared loaf pan and level the surface. Sprinkle additional chocolate chips and a light dusting of coconut sugar on top if desired.
08 -
Bake for 55–66 minutes or until a skewer inserted in the centre comes out clean. Tent loosely with foil after 50 minutes if browning quickly.
09 -
Allow bread to cool in the pan for 15 minutes, then transfer to a wire rack. Let cool completely, ideally for 2 hours, before slicing to ensure clean cuts and optimal texture.