Vegan Oat Banana Brownie (Gluten-free option available)

It seems that it is not that easy to clear a bunch of bananas before dark spots appear. I then had decided to make this fudgy and moist oat brownie.

Preparation:

- Line a 21cm square pan with parchment paper

- Preheat oven at 350F (180C)

Ingredients:

DRY

- Oat flour (ground oats) 50g

- Cake/Pastry flour 50g [ditched this and replaced with oat flour for gluten free]

- Dark Cocoa powder 1/2 cup

- Baking powder 1t

- Salt 1/2t

WET + sweetener

- ripe banana 2 medium, mashed

- plant-based milk 1T (15mL)

- Vanilla extract 2t (10mL)

- Maple syrup 1/4 cup (60mL)

- Unsalted peanut butter (or any butter you have) 3T

- Monkfruit sweetener (or other sweetener you have) 1/4 cup (free to adjust to your preferred sweetness)

Additional items:

- Hazelnuts 50g, chopped

- Semi-sweet chocolate chips 20-30g (according to your preference, can add more)

How to make:

1. Add all dry ingredients to a large bowl and mix well with a whisk

2. Add all wet ingredients and the sweetener to the flour mixture, blend well with a whisk until no obvious flour and powder can be seen

3. Fold in the chopped hazelnuts

4. Pour the batter into the lined pan, smooth the surface with a spatula, sprinkle the chocolate chips on top 

5. Bake at 350F (180C) for 25-30 minutes or until a fork comes out clean after inserting into the brownie

6. Let it cool down a little bit and serve! Great to pair with a cup of earl grey tea or matcha 🍵