Healthy Vegan Banana Bread

Preheat your oven to 350F.

In a small bowl, combine the ground flax (2 tbsp) or ground chia seeds (2 tbsp) with water (6 tbsp) to form an "egg." Stir and set aside for 5-10 minutes. Start 5m timer

Add rolled oats (2 cup) 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 (2 tsp), baking soda (1 tsp), remaining rolled oats (0.5 cup), and salt (0.5 tsp). Mix well and set aside.

Add your ripe bananas (3 medium) to a separate, large bowl, and mash with a fork until they form an even, runny texture. Add the nut or seed butter (0.25 cup), coconut sugar (0.5 cup), apple cider vinegar (2 tsp), vanilla extract (1 tsp), 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 8" 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. Start 60m timer

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