Holiday hustle calls for a quick and satisfying snack! This Cocoa Hazelnut Crunch Banana Bread features our limited-edition Cocoa Hazelnut Crunch nut butter and is a one-bowl wonder — perfect for busy weeks filled with holiday shopping!🎁✨

Ingredients: 

• 1 cup oat flour 
• 1 tbsp cornstarch 
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large, ripe bananas, mashed
• ⅓ cup almond milk 
• ⅓ cup Cocoa Hazelnut Crunch Nut butter
• ⅓  cup coconut sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• Vegan chocolate chips (optional) 

Directions: 

1. Preheat the oven to 350 degrees and line a loaf pan with parchment paper. Set aside.
2. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt in a large bowl. Whisk together until just combined. Set aside.
3. In a large bowl mash the bananas with a fork. Add in the almond milk, Cocoa Hazelnut Crunch nut butter, coconut sugar, vanilla extract, and apple cider vinegar, stirring until smooth. 
4. Add the flour mixture to the wet ingredients and mix until well-combined. 
5. Transfer the batter to the prepared loaf pan. Top with chocolate chips and bake in the oven for 40-50 minutes or until a toothpick inserted comes out clean. 
6. Remove from the oven and let cool for 15-20 minutes before serving. 
7. Slice and enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.