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Banana Bread

I wanted to make a recipe that would fill my apartment with a lovely, cinnamon, pumpkin, sweet smell that is tis the season. I'm obsessed with pumpkin pie spice and cinnamon and nutmeg and all things fall. This bread is gooey and warm and filling and pretty healthy. I'm such a huge fan of oat flour, which is simply quick oats in the food processor. I tried not to eat alot of this but I dug in after it came out of the oven.

My food processor worked extra hard for this recipe because it was easier to use that then hand mix everything. It's alot of ingredients but it makes the yummiest bread ever! I plan on storing the bread in the same glass container that I baked it in with a lid on it and I'm storing it at room temp for about 2 days. After 2 days, think about freezing the bread. Nom nom this recipe is awesome!

3 cups of oat flour or any flour that you have
1 cup of coconut sugar
1 tsp of baking powder
1/2 tsp of baking soda
2 tsp of pumpkin pie spice
2 tsp of cinnamon
1 tsp of vanilla extract
2.5 ripe bananas
1/2 cup of vegan butter at room temp
2 tbsp of chia seeds
6 tbsp of water
1/4 cup of water

Combine the chia seeds and 6 tbsp of water and set aside. This will become a chia egg. Make sure the butter is at room temp and soft.

Add quick or rolled oats to your food processor and turn it on high, making oat flour. Add the coconut sugar, baking powder, baking soda and spices and keep processing. Add the rest of the ingredients and it will become a thick yet pourable batter. Coat a bread casserole dish with coconut oil and pour the batter into the dish. I sliced the rest of the third banana on top of the batter. Bake at 350 degrees for 50 minutes. Let cool and slice. Store in the glass dish for 2 days at room temperature.

Vegan baking is tricky so I would follow this recipe as is. You can probably substitute the butter with 1/4 cup of coconut oil.

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