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Banana Bread

Ingredients

  • 1 1/2 cup almond flour
  • 1 cup gluten free oat flour
  • 3 ripe bananas
  • 1/3 cup walnut pieces
  • 1/4 cup applesauce, plus 3 tbsp
  • 1 tbsp coconut oil
  • 1/2 cup water
  • 2 tbsp pumpkin spice
  • pinch salt
  • 2 tsp vanilla extract
  • 1 tbsp maple syrup
  • 3 tbsp ground flax seed, soaked
  • 3 tbsp chia seed, soaked
  • 2 tbsp hemp seed
  • 1 tbsp baking powder

topping

  • 1/4 cup walnut pieces
  • 2 tbsp pumpkin seeds
  • 1 tbsp unsweetened dried apple, cut into tiny chunks

Instructions

  1. Preheat oven to 350

  2. Combine flax and chia seed with water, stir and set aside

  3. Add all dry ingredients, pumpkin spice and salt to a large bowl, stir to combine. Mash banana into dry ingredients, stir in coconut oil, applesauce, vanilla, maple syrup, flax and chia gel, stir until combined. Add walnuts and give it another quick stir.

  4. Pour into a parchment lined baking dish, sprinkle toppings on top then bake for 30-40 minutes. Insert a tooth pick after 30 mins and check if it comes out dry. Note, this banana bread is supposed to be moist in the center, but not gooey! Lift the banana bread out and set aside to cool. Enjoy.

Recipe Notes

  • the 3 tbsp of additional apple sauce minimizes the oil content and still keeps the taste and texture a delicious balance. Feel free to decrease the last tbsp of coconut oil and replace it with an additional tbsp of apple sauce. 
  • if you prefer your loaf without any crunch, ditch the walnuts and the topping. I promise it still tastes incredible.
  • oat flour can easily be made by grinding gluten free oat grouts in a high speed blender to a fine powder consistency.