Why not try this for Veganuary? from World Vegan
Gluten-Free
Makes one large loaf (about 10 servings)
Prep time 15 mins
Cooking time 1 hour
Resting Time 1 hour 30 minutes
3½ tbsp coconut oil
125 ml almond milk
1 tbsp cider vinegar
3 very ripe bananas + 1 not too ripe
50 g peanut butter
1½ tbsp maple syrup
1 tsp vanilla extract
100 g oat flour
100 g brown rice flour
70 g ground almonds
30 g coconut (or cane sugar)
1 tbsp baking powder
1 tsp cinnamon
¼ tsp salt
80 g chocolate chips + some for the topping
Preheat the oven to 180°C or Gas mark 4. Oil and line a 25 x 11 cm loaf tin with parchment paper. Melt the coconut oil.
Mix the almond milk and vinegar in a bowl and leave for 5 minutes.
Peel the ripe bananas and mash coarsely with a fork to a purée. Add the melted coconut oil, peanut butter, maple syrup and vanilla and mix. Stir in the milk and vinegar mixture and mix again.
Mix the remaining ingredients except the chocolate chips and pour over the batter with a spatula, but not too much as you want some texture. Add the chocolate chips, pour the batter into the tin and smooth the surface with the spatula.
Peel and slice the last banana and arrange the slices on top of the batter. Sprinkle the loaf with a few more chocolate chips and bake for one hour. Check for doneness by inserting the tip of a knife into the centre. It should come out almost dry. Cover with foil during baking if the top starts browning too quickly.
Leave to cool for at least 30 minutes before unmoulding and wait for at least one hour before slicing.
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