2 medium-size ripe bananas
½ cup (140g) almond butter
¼ cup almond milk
2 eggs
½ cup (170g) maple syrup
2¼ cup (220g) gluten free rolled oats*
¾ cup almond meal
2 tsp peppermint extract
1 tsp baking powder
½ tsp baking soda
¼ tsp himalayan pink salt
1 cup (130g) frozen or fresh raspberries
⅓ cup (70g) white chocolate chips
⅓ cup (70g) dark chocolate chips

It´s been really a while since the last recipe we share, even though it was "just" for a good drink. To be forgiven we decided to do a sort of double thing; offer you a nice recipe of something classic, tasty and suitable to serve and eat in every occasion, as it is the oat banana bread in an old-fashioned way with raspberry and mint. Plus consequently we want to share you the site, "Wholesome Pastisserie", where we found this yummy-licious recipe, a cyber-place or literally a cyber-heaven for everyone who is already living or has plan to live a gluten-free lifestyle.

No more talks. Let´s make this delightful bread to enjoy it as soon as possible.

Preheat oven to 180ºC (356ºF). Line an 9" x 5" loaf pan with parchment paper, set aside.
Place all ingredients except raspberries and chocolate, in a stand mixer bowl.
Beat until ingredients come together.
Add raspberries and chocolate, beat until well combined and smooth.
Pour batter into prepared pan.
Bake for 45-50 minutes or until a skewer inserted into the middle comes out clean.
Allow banana bread to cool in the pan for 20-30 minutes before removing.
Transfer to a wire rack to cool completely.
The last and the most "waiting-for" part: serve and enjoy!

Note - Store in an airtight container, in the pantry, for 3-4 days.

/ courtesy of wholesome pastisserie /

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