Roti Camilan Pisang Selai Kacang Coklat (V+GF Satu Mangkuk)

Instructions

1. Preheat oven to 350 degrees F (176 C) and line a loaf pan with parchment paper or spray with nonstick spray.
2. Prepare flax egg in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes to activate.
3. Add banana and mash thoroughly.
4. Add all ingredients through almond milk and whisk vigorously to combine.
5. Add cocoa powder, almond meal, gluten free flour blend, oats and stir.
6. Last, stir in chocolate and peanut butter chips (if using).
7. Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.
8. Let cool completely before cutting or it will be too tender to hold form (preferably overnight).
9. Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.