Adapto-Banana Bread

This adaptogenic banana bread has become a staple in the Peak and Valley office. It's the perfect mid-afternoon snack or evening dessert!

Ingredients: 

Dry: 

• 1 c oat flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 c spelt or almond flour
• 1/2 c Balance my Stress Adaptogen Blend

Wet: 

• 1 1/2 c mashed ripe banana
• 1/3 c almond milk
• 1/2 c coconut oil
• 1/2 c maple syrup
• 3 tsp vanilla extract
• 2 tbsp ground flaxseed

Toppings: 

• Walnuts
• Vegan chocolate chips

How to make: 

Preheat oven to 350 degrees F. Spray a loaf pan and set aside. 

Combine all of the wet ingredients together and whisk. In a separate bowl, mix together all of the dry ingredients. Pour the wet ingredients into the dry ingredients and mix well. 

Spoon into the loaf pan. Sprinkle the chocolate chips and walnuts on top. Then, stick in the oven for 50 minutes. After its done, let cool on the counter for 30 minutes and enjoy!

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