Kristi Whitley

Healthy Living

3 Medium Bananas (make sure they are very brown and spotty!)
2 1/2 cup Rolled Oats, divided (not Instant)
1/2 cup Coconut Sugar
1/4 cup Almond Butter, or tahini (nut free)
2 tbsp Ground Flax OR Ground Chia Seeds + 6 tbsp Water
1 tbsp Baking Powder
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1/2 tsp SaltSalt


Preheat your oven to 350F.  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 Coconut Sugar, Baking Powder, remaining 1/2 cup of Rolled Oats, and Salt. Mix well and set aside.

Add your ripe Bananas to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the Almond Butter, Apple Cider Vinegar, Vanilla Extract, and Flax or Chia Egg to the bowl. Mix well.

Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved.

Pour the batter into a parchment paper-lined or greased bread pan, smoothing the top off with a spatula.

Bake at 350F for 60-70 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.

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

Easy Banana Bread