• 250 g (2 1/4 c.) rolled oats
• 1/4 c. sugar
• 1/2 t. baking soda
• 1/2 t. cream of tartar
• 1/4 t. fine sea salt
• 1 t. cinnamon

Grind the oats into a flour, and mix in the rest of the dry ingredients. I’ve also used half oats, half quinoa (soaked for a few hours and pureed), which results in a nuttier flavor, and I suspect you could try all manner of flours here.

• 1 c. banana puree
• 1 t. vanilla extract
• 1 T. cider vinegar
• 3 T. olive oil (or any vegetable oil, really)

Mash up the banana with the wet ingredients, and combine with the dry. Since you’re not using wheat, there’s no danger of over-mixing!

• 1/4 c. dark chocolate, chopped
• 1/4 c. peanut butter

Melt the chocolate and peanut butter over a double-boiler, or in a small container partly immersed in a hot water bath (think small bowl in bigger bowl). Stir this mixture into the batter, just enough to create a marbled effect.

Pour the batter into a parchment-lined or oiled loaf pan, and stick it in a 350 F degree oven (300 convection) for about 45 minutes. It’s done when a toothpick comes out mostly clean, and it’s even better the next day!