I’m on a banana bread kick. Usually it only happens when I have a plethora of brown bananas just laying around. Maybe it’s the heatwave that Los Angeles is currently having or I just can’t eat the bananas fast enough. I’m definitely not complaining.

INGREDIENTS

• 1 cup mashed bananas (about 2 large bananas)

• 3 tablespoons ground flaxseed

• 3/4 cup almond milk or filtered water

• 1/3 cup liquid coconut oil

• 1/3 cup creamy peanut butter

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup rolled oats (or quick or steel cut)

• 1 teaspoon baking powder

• 1 and 1/2 cups oat flour (I usually just grind my own)

• OPTIONAL: 1/3 cup dark chocolate chips (i opted out this time)

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease a bread dish with coconut oil or line with parchment paper

2. In a large bowl, mix together mashed bananas, ground flaxseeds, milk, coconut oil, peanut butter, maple syrup and vanilla extract

3. Mix well then add in rolled oats, flour, baking powder and mix again

4. Fold in dark chocolate chips if adding and then pour into bread dish

5. Bake in oven for about 45 minutes

6. *Will stay good for a few days on counter or fridge and you can also freeze for longer… usually doesn’t last long because we eat it so fast.