Fluffy AF Banana Bread

I can't even-- it's just so-- goddamn. ... Seriously though - if you want a plant based healthy-ish banana bread that's still tasty as all get-out, you can't do better than this. .. And if you can send me that fucking recipe!

Serves: 8 (I guess... I mean, cut it how you fucking want to cut it - you're an adult.)

INGREDIENTS:

2 tbsp Ground flax or Chia seeds

3 medium bananas

2 1/2 cups Rolled Oats (Gluten Free)

2 tsp Baking Powder 

1 tsp Baking Soda 

1/2 tsp Salt 

4 tbsp Sunflower seed butter (or nut butter of your choice)

2 tbsp Maple or Date Syrup 

1 tsp Apple Cider Vinegar

1 tsp Vanilla Extract 

DIRECTIONS:

Preheat your oven to 350 F.

In a small bowl, combine the Ground Flax OR Ground Chia seeds with 6 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.

Add 2 cups of the Rolled Oats into a blender or food processor and blend until they form a fine flour, about 45-60 seconds.

Place the Oat Flour into a medium sized bowl and add the Baking Powder, Baking Soda, remaining 1/2 cup of Rolled Oats, and Salt. Mix all that stuff together well and set aside.

Add your ripe bananas to a separate, large bowl, and smash the hell out of ‘em with a fork until they form an even, gooey texture. Add the Sunflower Butter, Sweetener, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix it all together.

Slowly add the dry flour mixture into the wet banana mixture, stirring well and until all the fucking clumps have dissolved.

Pour the batter into a parchment paper-lined or greased or silicon 8″ bread pan. Smooth out the top off with a spatula so it’s all pretty like.

Bake at 350 F for 40-45 minutes, or until the top is golden brown, and a toothpick comes out clean as hell or with minimal crumbs.

Remove from the oven and let cool for 10 minutes in the pan, then get it out of the pan and let that beautiful fucker cool completely before slicing.

Stores in a container at room temperature for up to one week.

TIPS:

If you want to make it treaty then add 1/2 cup of vegan chocolate chips. Fold those tasty little nuggets in right at the end.

Feel free to top with nuts for some added texture - walnut, pecans, whatever you fancy.

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