Banana Seed Bread (dairy, egg, nut, soy free)

• 3 overripe bananas

• 3 cups all-purpose flour (wheat, or gluten-free blend)

• 1 cup yellow cornmeal

• 1 cup packed brown sugar

• 2 cups oat milk + 1 tablespoon apple cider vinegar to make buttermilk

• 5 tablespoons ground flax seed + 1/4 cup water to make 5 flax eggs

• 1/4 cup avocado oil

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

Preheat the oven to 350°F. Prepare your oat buttermilk, and flax seed eggs.

Add your peeled bananas to a large mixing bowl, and mash them thoroughly with a fork or hand mixer. Add the brown sugar, flax eggs, buttermilk, avocado oil, and vanilla extract to the banana mash, and mix together.

Place the flour, cornmeal, baking soda, baking powder, and salt in a smaller mixing bowl, and whisk the ingredients together to distribute the ingredients evenly. Add the dry ingredients to the bowl with the wet ingredients, and whisk briskly to bring the batter together.

Prepare two 2lb loaf pans with more oil, and distribute the batter between the two pans. Place in your pre-heated oven on the middle rack, and bake for 50-60 minutes, until a toothpick stuck in the middle of the loaf comes out clean. Cool completely before turning out of the loaf pans and slicing to serve.

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