Preparation

• Make the milk-psyllium mixture by stirring together the psyllium husk and oat milk. Let it sit for 5 to 10 minutes to hydrate.
  5 g psyllium husk, 300 g barista-style oat milk
  
• Sift together all the dry ingredients. Mash the bananas with a fork or potato masher. Stir the milk-psyllium mixture into the mashed bananas, then add everything to the dry ingredients.
  350 g ripe bananas, 350 g gluten-free all-purpose flour, 140 g brown sugar, 1 tsp vanilla powder, 2 g salt, 20 g baking powder, 8 g baking soda, 140 g melted vegan butter
  
• Fold the chocolate chips into the batter, then transfer it to a loaf pan. Bake in a preheated 180°C oven for about 40 to 45 minutes.
  150 g 70-85% dark chocolate chips
  
• Brush the freshly baked gluten-free chocolate banana bread with the warm clear fruit glaze, then sprinkle with chocolate chips or cacao nibs, if desired. Skip this step if you prefer.
  80 g clear fruit glaze, cacao nibs