Banana Bread

1 hour 15 minutes

  • Cool Time:   Cool 15 minutes
  • Cook Time:   45 minutes
  • Oven Temp:   Bake 350 F
  • Mixing Bowl
  • Loaf Pan
  • Mixer
  • 3 tablespoons   Chia Seeds
  • 175 grams   Bananas
  • 68 grams   Grapeseed Oil
  • 95 grams   Maple Syrup
  • 75 grams   Coconut Sugar
  • 212 grams   Pumpkin puree
  • 1/4 teaspoon   Vanilla Extract
  • 157 grams   Oat Flour
  • 155 grams   Almond Flour
  • 50 grams   Chopped Walnuts
  • 1/4 teaspoon   Baking Soda
  • 1 teaspoon   Baking Powder
  • 1/4 teaspoon   Salt
  • 3.5 tablespoons   Non Dairy Milk

Preheat your oven to 350°F (175°C).

1 loaf pan, sprayed and lined with parchment paper.

In a large bowl, combine the mashed bananas, melted coconut oil or vegetable oil, maple syrup or agave nectar, non-dairy milk, and vanilla extract. Mix well.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as it can result in a dense bread.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Bake at 350 degrees for 40-50 minutes, or until cake tester comes out clean.

Remove the bread from the oven, let cool in the pan 10-15 minutes. Transfer to wire rack to cool completely before slicing.

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