1 Mangkuk Roti Pisang Nutella (Vegan + GF)

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 by mixing flaxseed meal and water in a large mixing bowl and let rest for 5 minutes.
3. Add banana and mash well with a fork, leaving only a few chunky pieces. You want it pretty smooth.
4. Add remaining ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir well to combine.
5. Pour into the pan and smooth with a spoon, then drizzle on Nutella. Take a knife or skewer and swirl to loosely disperse.
6. Bake for 1 hour 5 minutes – 1 hour 15 minutes. When done, it should feel firm and be crackly and golden brown on top.
7. Let rest in the pan for 10 minutes, then transfer to a cooling rack to cool. Let cool completely before cutting or it will be too tender to hold form. It’s best the next day!
8. Store leftovers covered at room temperature for up to a few days. Slice and freeze for longer term storage.