Ingredients:
1 3/4 cup oat flour
2 tbsp ground flax seed
1/3 cup walnuts, roughly chopped (toasted or raw both work well)
1/3 cup dairy free chocolate chips (optional)
2 tbsp hemp seeds (shelled)
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
3/4 cup unsweetened plant milk of choice (I used soy)
3 medium to large bananas, the more speckled the better
1/4 cup coconut sugar
4 dates, pitted
2 tbsp of nut butter of choice, or coconut oil
2 tsp apple cider vinegar
2 tsp vanilla extract
2 tbsp chia seed
I like to spray my pans with avocado oil because it stands up to heat better than some other oils. It’s also much easier to distribute evenly. Avo oil and spray oils are not a must in this recipe, use whatever you have on hand.
Procedure:
Preheat oven to 350 degrees. Spray an 8 by 8 baking pan with oil or line it with parchment paper, set aside.
In a medium bowl, whisk together the oat flour, flax, walnuts, chocolate chips (if using), hemp seeds, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
In a small cup, measure out your milk and stir in the vinegar, allow to sit for 5 minutes to thicken.
In a blender, add plant milk mixture, bananas, coconut sugar, dates, nut butter, and vanilla. Blend until fully smooth and slightly warm. Stir in the chia seeds until fully incorporated.
Add wet mix to the dry mix and whisk or fold until everything is fully incorporated.
Pour into prepared baking pan and spread the batter out so that it is evenly distributed for baking.
Bake in preheated oven for 35-40 minutes until golden in color and a bit firm and spongy in the center. The loaf should be slightly firm in the center and spring back when you touch it. My last batch took 36 minutes in total, it varies a bit every time.
Remove loaf from the oven and allow it to sit in the pan for 5 minutes before removing it. Now, flip it out of the pan onto a wired rack and let it cool completely.
When I was testing to see if the loaf was done I accidentally made an indent in the top. 
This loaf can be stored at room temperature. For best results, store it in the fridge in an airtight container(s). It can also be frozen for up to 6 months.
The lines on this loaf are just from the wire rack that I flipped the loaf on to fully cool. 
The ground flax and banana in this recipe work as a binder to hold this loaf together so nicely. 
This loaf tastes great plain, with dairy free butter or nut butter; for a real treat, I like to toast a slice and serve it with almond butter, sliced banana and a sprinkle of hemp seeds. Get creative and enjoy this loaf however you would like.
This loaf tastes great with your favorite dairy free butter. 
For a quick breakfast, I toasted a slice and topped it with almond butter, sliced banana, and hemp seeds.
Originally, I did try to make this recipe in a loaf pan. What I noticed was that the center always ended up a bit gummy and under baked while the outside became a bit over baked. If all you have is a loaf pan, don’t fret! If you have 2 loaf pans just divide one recipe between 2 loaf pans. If you only have one loaf pan, half this recipe and bake in one loaf pan. Keep in mind that the baking time will be different, it will need less time to fully bake in a loaf pan. Keep your oven temperature at 350 degrees and start checking your loaf/loaves after 20 minutes of baking. It should take anywhere from 20-35 minutes. All the other steps in this recipe will remain the same.
Kale and Snail 