Ingredients
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4 ripe bananas
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2 eggs
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3/4 cup maple syrup
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1/3 cup tahini
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1/3 cup olive oil
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1 cup almond flour
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1 1/2 cups whole oats
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1/2 teaspoon salt
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1 teaspoon vanilla paste or extract
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1 teaspoon baking soda
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1/2 teaspoon cinnamon
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1 cup chocolate chips, divided (3/4 cup for batter, reserve 1/4 to top)
Directions
Preheat the oven to 350°F and line a square 9 x 9 pan with parchment paper.
- Add the banana, eggs, maple syrup, tahini, olive oil, almond flour, oats, salt, vanilla, baking soda, and cinnamon to a blender and pulse until smooth.
- Stir in 3/4 cup of the chocolate chips and pour the batter into the prepared pan.
- Top with the remaining chocolate chips.
- Bake for 45 minutes, until the top is golden and a toothpick inserted comes out clean. Store in an airtight container for up to one week (if it lasts that long).
What You'll Need
What You’ll Need
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