Banana / Chocolate / Lavender Bars (Vegan, Gluten-Free)

I did it!
I'm a college graduate!!!

As I raise my mug of coffee,  I would like to make a toast.

Here's to earning my bachelor's degree! To all the people who stood by my side through all of the cross-country flights, project deadlines, and long days at work - thank you. I'm incredibly excited and nervous for my future, but with the help of this cup of coffee (and many thereafter) I will have the energy to work toward hunting down my dream job. With that being said, let's sip to having more time for recipe testing, more frequent posts, and a more developed, higher quality blog (but be careful, don't burn your tongue!).

Watch out, adult world, I'm coming for you. 

As a graduation gift, one of my friends picked up a vegan chocolatey lavender cookie from The Grange for me on my last day of class. I enjoyed it with a cup of coffee (who would have guessed?) while I polished off my drawing portfolio. Ever since Wednesday,  I've been craving that mild chocolate and floral flavor combination, so I created my own chocolate & lavender treat!

Just to smooth out any waves of hesitation, I'd like to assure you that banana, chocolate, and lavender is a Flavor Bible approved combination!
Banana / Chocolate / Lavender Bars (Vegan, GF)
Mildly adapted from: ambitious kitchen
Yield: 8 bars

- 3/4 cup gluten free oat flour
- 2 tablespoons chickpea flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 large very ripe bananas
- 1/3 cup organic cane sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lavender buds
- extra cocoa powder for dusting

  1. Preheat oven to 350 degrees and grease a loaf pan with oil.
  2. Sift the oat flour, chickpea flour, cocoa, baking powder, and baking soda in a large bowl. Set aside.
  3. In a separate bowl, mash the bananas. Add the sugar and vanilla extract. Use a mortar and pestle to grind the lavender. Add the ground lavender to the banana mixture and stir. 
  4. Fold the banana mixture into the sifted try ingredients until fully combined.
  5. Transfer the batter into the greased pan and bake for 15-20 minutes or until a toothpick in the center comes out clean. After baking, remove from the pan and let cool on a wire rack before dusting with cocoa powder. 
- To make oat flour for this recipe, grind 3/4 cup gluten-free oats using a food processor or blender. 
- If you do not have chickpea flour, you may sub. 1/4 cup of additional oat flour.
- This recipe turns out best if you use extra-ripe bananas. If your bananas aren't as ripe as you'd like them to be, add an addition 2-4 tablespoons of sugar.
- If you don't own a mortar & pestle, place lavender buds in a plastic bag and crush them with the side of a rolling pin.


  1. Congratulations on your graduation!! And best wishes as you continue to chart your path in this world!

  2. Congratulations! We are both very proud of you. Also on another extremely well written blog. Love Mom and Dad


© A Little Baker
Maira Gall