I basically made a small bowl
of banana bread batter, minus the eggs (oats, oat flour, almond flour, stevia, baking powder, mashed banana, vanilla, almond milk).
The peanut butter layer set into a strangely hard texture, and the jelly was so liquid - y (didn't let it cool, see previous mention of not enough time) that when I put the remaining
banana bread batter on top, the jam oozed out all around the sides / top.
Top with the
remaining banana bread batter and smooth very lightly with a spatula as to not disturb strawberry cream cheese layer and pushing batter into corners and sides as necessary
This vegan chocolate
chunk banana bread batter starts with the banana flour — 1 and 1/2 cups (psssst that's literally 150 calories for an entire loaf of banana bread — most may clock in around 600 calories for the flour alone!).
Add 1 cup of
the banana bread batter to the Nutella and stir until blended well.
This doesn't make it runny and drippy, but just soft enough that it easily swirls into
the banana bread batter.
Pour half
the banana bread batter into the loaf pan.
Pour the rest of
the banana bread batter on top and repeat swirl process with the rest of the Nutella.
Then pour the other half of
the banana bread batter and swirl the rest of the Nutella on top.
To make
the banana bread batter, start with the flax eggs.
But
the banana bread batter is very forgiving and you can simply mix in some cocoa powder to a portion of the batter.
I love both dates and apricots and usually have them in my pantry, but had never thought of stirring them into
banana bread batter.
Add
the banana bread batter.
Combine all ingredients to make
the banana bread batter.
I love making smoothies everyday but also anticipate the incredible aromas of
this banana bread batter!
Pour
the banana bread batter into the loaf pan and bake in the oven for 50 minutes or until just set.