Mini-Loaf Banana Bread

Modified from a recipe by Angela Liddon of Oh She Glows

1 1/3 c. mashed banana (the riper the better)

2 T. flaxseed, ground (I used my coffee grinder to get the job done)

1/3 c. almond milk (I warm this just a tad by sticking it in the microwave)

1/3 c. coconut oil, melted

2 T. maple syrup

2 t. vanilla

1/4 c. plus 2 T. sugar (I’ve used date and coconut)

1/2 c. old fashioned oats

1 t. baking soda

1/2 t. baking powder

1/2 t. salt

1 1/2 c. spelt flour

optional: mini chocolate chips and walnut pieces for topping

Preheat oven to 350 degrees. Spray mini-loaf pans with nonstick spray. Combine mashed banana, ground flax seeds, maple syrup, almond milk, coconut oil, and vanilla in a large bowl. Add sugar, oats, baking powder, baking soda, salt, and flour to the wet mixture. Stir until just combined. Divide the batter among the individual compartments of the loaf pan. Then, if it is your desire (and I hope it is, because…well…chocolate), sprinkle chocolate chips and walnuts on top of the batter and then gently press down. (If you don’t do this, they will fall off when you attempt to eat them. Kinda messy. But hey, if you are okay with chocolate chips and walnuts all over the place, feel free to skip that step.)

Bake for 18-23 minutes. Remove from oven. (Put that in there just in case.)

Let loaves sit in pans for a bit before transferring to a cooling rack. And by a bit, I don’t mean hours. I mean a bit. Like in a half hour.