This is one of the great recipes that Thalia has shared with The Allergy Team and it’s been a huge hit with our families so we hope you enjoy it! 


  • 80ml extra virgin olive oil
  • 3 bananas (ripe, mashed)
  • 80ml maple syrup
  • 120ml oat milk 
  • 1 tbsp ground flax seed
  • 185g chickpea flour
  • 1 level tbsp baking powder
  • 120g dairy-free dark chocolate chips


  1. Preheat the oven to 170C and brush a loaf pan with some olive oil.  
    In a large bowl, combine the remaining oil, bananas, maple syrup, oat milk and ground flax seeds.
  2. In a separate bowl, mix your dry ingredients: flour and baking powder.  Add the dry ingredients to the wet batter and mix until combined.  Fold in ¾ of the chocolate chips.
  3. Pour the batter into the loaf pan and top with the remaining chocolate chips.  Bake for at least 45 mins, until a knife comes out clean.
    Let it cool completely.  
  4. Team Tip: The chickpea flour (also known as gram flour) can be replaced with plain gluten-free flour or plain flour.

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

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