Banana Bread

2 tablespoons flax seeds

2 tablespoons chia seeds

2 tablespoons physillium husk

1/2 cup coconut oil

1/3 cup maple syrup

1/4 cup coconut sugar

1 teaspoon vanilla

4 ripe bananas (450 g)

1 cup oat flour

1 cup brown rice flour

1/2 cup walnuts

3/4 tsp baking soda

1/2 teaspoon salt

I was really happy with how this came out. It was very moist and I love that about fruit breads. I ate it for breakfast, snack or dessert. So yummy. It’s pretty filling so I didn’t need a lot to satisfy my sweet craving.

Preheat the oven to 350 degrees. Line a 8.5 x 4.5 x 2.5 loaf pan* with non stick spray or parchment paper. I used parchment paper. In a large bowl, mush the bananas with a fork until completely smushed. Add the flax seeds, chia seeds and physillium husk to the bananas, mix everything well. Then add the coconut oil and maple syrup. Mix and set aside. In a medium bowl, add the oat flour, brown rice flour, baking soda, salt, walnuts and coconut sugar and mix. Fold the dry ingredients into the wet ingredients, mix until just combined, and put into the loaf pan. Gently tap the bottom to release any air bubbles and to make the top flat.

Put the loaf pan in the oven and bake for 30 minutes. Rotate and bake for another 20 minutes. Check the doneness of the bread with a cake tester. Take it out of the oven when the cake tester comes out dry. When you take it out of the oven, let it rest in the loaf pan for at least 30 minutes. The bread should be completely cool before putting it in the fridge. You can store the bread in an air tight container for up to 1 week.

* If you use a disposable aluminum pan instead of the size I mentioned, all of the banana bread most likely will not fit into the pan. A size slightly smaller should fit fine.