Ingredients
1 cup mashed overripe banana (about 3 medium bananas)
½ cup creamy natural peanut butter
2 large eggs (or flax eggs for vegan)
¾ cup unsweetened dairy-free milk
2 tbsp maple syrup
1 shot espresso (optional)
⅓ cup unsweetened cocoa powder
¼ cup unflavored collagen peptides (optional)
1½ cups gluten-free rolled oats
1 tsp baking powder
Pinch of salt
½ cup chocolate chips + extra for topping
Instructions
- Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Mash bananas in a large bowl until smooth.
- Stir in peanut butter, eggs, dairy-free milk, maple syrup, and espresso (if using).
- Add cocoa powder, collagen peptides (if using), rolled oats, baking powder, and salt. Mix until combined.
- Fold in chocolate chips.
- Pour mixture into the prepared baking dish and spread evenly.
- Top with extra chocolate chips.
- Bake for 30–35 minutes, until set and a toothpick inserted comes out mostly clean.
- Cool slightly before slicing and serving.
Notes
- Swap peanut butter for almond butter for a different flavor.
- Use chopped dark chocolate instead of chips for extra richness.
- Add nuts or shredded coconut for added texture.
- Make it vegan by using flax eggs and dairy-free chocolate chips.
- Store leftovers in the fridge for up to 5 days or freeze individually for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 11g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 45mg
