Banana Bread with Peanut Butter Frosting (For Dogs)

I’m between jobs that require me to be places and wear pants at the moment, and am starting school in just a few weeks so finding a job outside of my various freelance gigs feels kinda pointless at the moment.

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So what’s a girl to do? Bake. Bake all day. Duh.

Millie Loves her Banana Bread!

But what about when you’ve baked so hard you have too many baked goods to handle? Well, you bake for your dog, of course.

Dog Banana Bread Peanut Butter

I made this banana bread with some random stuff I had around my kitchen. You can customize it to your liking or based on what you have in your pantry (there are several variations offered in the recipe; see below).

Millie_Banana_bread_Dog

The awesome thing about baking for dogs is that if there’s peanut butter involved, they probably won’t be very fussy. I’m pretty sure I could have baked a piece of rotting bread and spread peanut butter on top and Millie would still be a happy gal. Bless her.

Dog Banana Bread

In case you were wondering, she really liked it. Shocking, I know. I even caught her jumping on the kitchen counter to get more (yes, she’s small, but the girl can HOP).

Banana Bread for Dogs with Peanut Butter Frosing

Feel free to think baking your dog banana bread is over the top. Because that might be partially true. But I’ve always believed that if you’re going to have a pet, you may as well spoil the crap out of them.

I’m working on another pet-related post to explain why this week has been tough for me, so stay tuned.

Peanut Butter Banana Bread for Dogs

Also, I’ve promised to myself I’m going to be more consistent and candid with my blogging. I’m investing my time and energy into this instead of pursuits that do not grow or benefit me in any way.

Peanut Butter Banana Bread for Doggies!

So buckle up and get ready to join me next year as I go back to school yet again for my third degree (lol school forever) at Columbia University Mailman School of Public Health. #schooltilim50 #noregrets

BananaBreadMillie!

Without further adieu…

Banana Bread with Peanut Butter Frosting (For Dogs)

Prep Time:  20 minutes, plus time to chill dough
Cook Time: 30-45 minutes
Servings: 1 medium-sized loaf of doggie banana bread (enough for 8-14 treats)

Ingredients – Bread:

  • 2 large ripe bananas, mashed
  • 1/4 cup natural peanut butter
  • 1 cup oat flour (you can make your own by pulsing rolled oats in a food processor or blender until a powder/flour forms)
  • 1 cup rolled oats
  • 1/2 teaspoon cinnamon (optional)
  • 1 teaspoon baking soda
  • 1/4 cup ground flax
  • 2 eggs OR 4 tablespoons chia seeds + 1/4 cup water
  • 3/4 cup water or milk or unsweetened almond milk or apple sauce

Ingredients – Frosting:

  • 1/4 cup natural peanut butter
  • 2-3 tablespoons plain yogurt, non-diary yogurt, milk, or nondairy milk to thin (optional)

Method:

  1. Preheat oven to 350°F . Oil a loaf pan.
  2. Mash bananas in a large bowl. Add peanut butter and mix well. If necessary, microwave peanut butter for 30-60 seconds until it becomes melty and pliable enough to stir.
  3. Add oat flour, rolled oats, cinnamon, baking soda, and flax. Mix well.
  4. Add remaining ingredients and mix until well combined.
  5. Pour batter into prepared pan and bake for 30-45 minutes, until a crust forms on the top and a toothpick/fork poked in the center of the loaf is clean upon insertion and removal.
  6. Remove from oven and allow to cool.
  7. To prepare frosting, thin out peanut butter with milk/yogurt (if using) until desired consistency is reached. You can also just spread peanut butter on top. Your dog probably won’t mind.

For human banana bread, check out this recipe.

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Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?

Vegan & Gluten Free Banana Bread with Flax

Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.

Banana Bread with Flax - Vegan & Gluten Free

When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!

Vegan & Gluten Free Banana Bread

So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS.  Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.

Vegan & Gluten Free Banana Bread

I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?

Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.

Banana Bread with Flax. Vegan & Gluten Free

This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.

Banana Bread - Easy, Vegan & Gluten Free !

I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.

Banana Flax Bread - Vegan & Gluten-free

This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.

Banana Bread w: Flax. Vegan & Gluten Free

Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.

Vegan & Gluten Free Banana Bread with Flax

Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”

Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy

makes one 12 inch loaf, serves about 10-12

Ingredients:

  • 3 large very-ripe bananas
  • 1/4 cup coconut oil, melted (can sub peanut butter or almond butter, but I like coconut oil best)
  • 1/3 -1/2 cup maple syrup (can substitute 1/2-3/4 cup brown sugar or raw sugar)\
    • adjust amount based on desired level of sweetness
  • 1 cup almond milk (or other nondairy milk)
  • 1 teaspoon vinegar (any kind will do)
  • 1 1/4 almond flour / almond meal (can sub oat flour)
  • 1 1/4 cup oat flour
  • 1/2 cup rolled oats (can sub more oat flour)
  • 1/4 cup ground flax seed (can sub more rolled oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3 teaspoons baking powder
  • 1/2 cup walnuts (optional, but highly recommended)

Directions:

1. Preheat oven to 350 F.

2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.

3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.

4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.

5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.

Banana Bread Baked Oatmeal for One

This title of this recipe should come as no surprise to those who know me. I love bananas. I love oatmeal. Boom: it’s a Banana Bread Oatmeal Bake for One. YUM.

BananaBread Baked   Oatmeal for One Vega

What’s more surprising than the title of this recipe, and the fact that it was nearly 70 degrees today and I actually started sweating while outdoors (which hasn’t happened in approximately 6 months) is the fact that I’ve never put this recipe on my blog. This is strange because I eat it all.the.time.
Banana Bread Baked Oatmeal    for One Vega
It’s a longtime favorite. A best friend in the breakfast department. A midnight post-all-day-study-marathon-at-Bobst meal. A lunch-time go-to when I feel like breakfast for lunch. A second breakfast when my typical 5:30am breakfast doesn’t hold me over til noon. In essence, I eat this baby several times a week, yet I’ve never shared it. Today, that changes.
Banana Bread Baked Oatmeal
Allow me to describe my BFF breakfast to you: It’s hot, fluffy, satisfying, creamy, filling, and tummy-friendly, and the whole thing tastes like you’re own personal hearty loaf of banana bread goodness.
Vegan Easy Banana Bread Baked Oatmeal for One
Bonus: it makes your kitchen smell amazing and takes less than 2 minutes to throw together. Then you let it bake up nice and quick in the oven, and the smell of sweet, sweet banana bread will waft all throughout your house, tickling your nostrils and getting your tummy oh-so-ready to eat it all up. It’s also vegan and gluten-free, making it highly allergen-friendly to you and your kin. I don’t know why I just referenced a Christmas song. Anyways…
Easy Vegan Banana Bread Baked Oatmeal for One
I really hope anyone looking to mix up their breakfast or late-night-snack routine gives this baby a whirl. It’s never let me down, and I believe it won’t let you down either. You can add syrup, sugar, or honey to the top if you desire, but I find the sweetness of baked bananas to be plenty. I like it best fresh out of the oven, covered with a splash of almond milk to cool it down, and drizzled with ooey gooey almond butter that gets all melty when it hits the hot oatmeal bake. But that’s just me. You do you. And you eat dem oats, homie.
Banana Bread Baked Oatmeal for One Vegan
 …because as my BFF Jake Tully’s senior quote reminds us all, “It’s a whollllleee lotta oats.” 😉

Prep Time: 2 minutes
Bake Time: 18-25 minutes
Level: easy

serves one, easily doubled

Ingredients:

  • 1/2 cup rolled oats
  • 2 tablespoons oat flour or other flour (can sub additional oats if desired)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons nut butter or coconut oil
  • 1/2 cup almond or other non-dairy milk
  • 1 banana
  • 1-2 teaspoons honey, or maple syrup to top (optional, I think it’s perfect without it)

Directions:

1. Preheat oven to 400 F. In a small bowl, combine oats, oat flour, baking soda, and cinnamon. Mix.

2. Cut banana in half. Mash half of the banana and add to the bowl. Add nut butter or coconut oil and non-dairy liquid. Mix well.

3. Transfer to an oven-safe ramekin or dish. Slice remaining half of banana on top of oatmeal mixture. Place in the oven for 18-25 minutes, until fluffy, browned, and liquid has all absorbed. Serve with almond or other non-diary milk, non-dairy yogurt, and syrup or honey as desired.

Banana Bread Baked Oatmeal for One Vegan

Vegan Carrot Cake Breakfast Cookies

Carrot cake is one of my favorite desserts. While I tend to be a chocolate-lover, I will stray from the norm for carrot cake.  It’s all about the textures, baby.

Carrot Cake Cookies! Easy, vegan and gluten free

It is my goal to create the best carrot cake-themed desserts ever in the near future. I like applying the flavor profile to other sweet treats, including granola and these cookies. I’m just getting started and feel more inspired than ever to conquer the carrot cake world. Stay tuned. Just like I’m currently staying tuned to this new season of Real Housewives of NYC. Gosh I’m happy Bethenney is back.

Carrot Cake Cookies ! Easy, vegan and gluten free

Back to carrot cake creations: I decided I wanted a slightly healthier tasting way to get a mini carrot cake fix early in the morning without feeling too sugared up. I wanted something that felt substantial and hearty, instead of like eating fluff. So I made Carrot Cake Breakfast Cookies to grab for quick mid-morning or afternoon snack attacks. They’re awesome. Much like my dog. Hey, did you know I have a dog? I do.

Carrot Cake Cookies Vegan

These babies are slightly sweet, but full of nuts, carrots, raisins and whole grain goodness (go oats!) so they satisfy what I love about the taste and texture of carrot cake but give me a lil energy boost for the day. They’re the perfect breakfast or snack cookie and pretty darn good for ya as far as cookies go.

Carrot Cake Cookies Vegan Gluten Free

Plus, they’re healthy enough to be a respectable breakfast option. And I like excuses to eat cookies for breakfast. Hope you do too; enjoy these cookies and have a happy day. 🙂

Ingredients:

  • 2 cups oat flour
  • 1 tablespoon flax
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted
  • 1/3 cup brown sugar or maple syrup
  • 1/2 cup apple sauce
  • 1 cup grated carrots
  • 1/2 cup almond milk
  • 1/4 cup raisins
  • 1/4 cup shredded coconuts
  • 1/4 cup walnuts or pecans (optional)

Directions:

1. Preheat oven to 350 F. In a large bowl, mix flour, flax, baking soda, and salt.

2. Melt coconut oil in microwave for 30-45 seconds. Add brown sugar or maple syrup and mix. Add wet mixture to dry. Mix gently.

3.Grate in carrots, add applesauce and almond milk and mix fold wet and dry ingredients together.

4. Add raisins, coconut shreds and walnuts and stir. Shape dough into 1″ inch balls and space about 1-inch apart on an ungreased baking sheet. Bake for 10-15 minutes until lightly golden brown and fragrant.

Vegan Blueberry Flax Breakfast Muffins

When life puts giant boxes of blueberries on sale what do you do? Thank your lucky stars, buy a box, and eat the entirety of said box thinking about how great a blueberry muffin would be. Proceed to purchase another giant box of blueberry muffins two days later to fulfill muffin desires. Win at life. Repeat as necessary.

Vegan Blueberry Flax Muffins Gluten Free kbaked 12

What is not to love about blueberry muffins? For some reason they have always been my favorite. Simple, classic, and bursting with juicy balls of berry juice. Mmm. In fact, when I broke into one of these beauties today I managed to splatter blueberry juice all over my freshly cleaned hoodie. Because we all know I literally cannot wear clean laundry for a full day without soiling it. Such is my life. #slob

Vegan Blueberry Flax Muffins Gluten Free kbaked 2

Blueberry muffins are always something I come back to. Yeah I’ll get excited about that other cool trendy flavor. Sure I’ll give a chocolate chip muffin a whirl, and yeah I’m down with a banana walnut as much as the next girl. But for me, at the end of the day, it’s always back to my bloobies. The blessed bloobies wrapped up in carby goodness.

Vegan Blueberry Flax Muffins Gluten Free kbaked 13

This talk of carby goodness brings up my next point about muffins. In my opinion, there are two types of muffins: breakfast muffins and dessert muffins. Both are excellent for different reasons and warrant a time and place to be eaten. Some days I want a mile-high crumble top to give me a sugar buzz. But today I wanted a not-too-sweet-eatable-for-breakfast-hearty muffin. And then I went into blueberry muffin labor and birthed a dozen Beautiful Blueberry Breakfast Muffins.

Vegan Blueberry Flax Muffins Gluten Free kbaked 3

Yum. These babies are 100% whole grain, and have a gluten free option as well. Vegan, per usual, they have nothing in them they do not need. Add as much sweetener as you desire; I’m putting you in charge here with a sliding scale to suit to your personal preference.

Vegan Blueberry Flax Muffins Gluten Free kbaked 5

Eat as you please. I enjoy them microwaved for about 10 seconds with a smudge of almond butter, and/or with a smudge of coconut butter and some raspberry jam. But you can jam on them however you wish. I’m not bluffin’ with no muffin, you should make a batch and enjoy them as a quick snack or breakfast for the rest of your week and/or day if you love carbs as much as I do. Eat up homies~!

Vegan Blueberry Flax Muffins Gluten Free kbaked 11

PS ~ Have you checked out the kbaked Facebook page yet? 🙂 I’m also on YouTube!

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy

Ingredients:

  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Vegan Blueberry Flax Muffins Gluten Free kbaked 6

PS ~ Have you checked out the kbaked Facebook page yet? 🙂 I’m also on YouTube!

Puppy Chow Granola

Wednesday was not my day this week. Someone hit me while driving, then drove away quickly before I could get any of their information. Yay nice humans! This occurred on my way to a doctor’s appointment where I found I have something quite creepy that I think most people would have no appetite after reading about, so I might refrain from details. Let’s just say, I’ve been eating for many…your dog may have had the same thing. They’re common in dogs. Which makes the title of this post a lil bit ironic. Moving on.

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After my appointment, I went to the police station and filed a report about the hit’n’run. Then I went to Walgreens and tried to get my prescription but my insurance card wasn’t working and then I learned the prescription I needed was $3800 without insurance. Basically pocket change. Anyways, I was *done* with the day before 9am.

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Then I worked all day. And it was -34 with windchill. And then my mom’s car died so I had to go pick her up. By the time I ate dinner around 8, I was so wound up by the day that I wasn’t tired.

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So I decided to use my energy and soothe my grumpy pants by making cookies. And then I messed up the cookies. Ugh. Not what I needed.

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Luckily, ruining the cookies ended up being the best part of my day, because through this experience, I ended up trying to morph what I was using for said cookies into something edible. And then one thing lead to another, and suddenly I had created Puppy Chow Granola. This was certainly the highlight of my day.

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I ate the Puppy Chow Granola. For a moment, the world felt safe. I shared with my mom. She totally dug it, and she’s not very into peanut butter. We agreed that the stuff is INCREDIBLY addicting. And thus, I made another batch the very next day.

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So here is the result of my poopy humpday this week. It is peanut buttery and chocolately and sweet and oath and crunchy yet slightly chewy in all the right ways. It also has the word “Puppy” in the title, which is an automatic win.

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Make this stuff. Eat it. Try to practice self-control. Fail, eat it all, and make another batch. No one is judging you. Let it make you happy no matter what you find out is living in your intestines. Enjoy!

Prep Time: 5 minutes

Bake Time: 20-30 minutes

Level: Easy

Ingredients:

  • 2 cups rolled oats
  • 1/2 cup peanut butter or other nut butter
  • 3/4-1 cup  (depending on how chocolatey you like it) dark chocolate chips or approximately 6 ounces Baker’s or other dark chocolate
  • 1/4 cup maple syrup or honey (optional, but helps to the granola form clusters & clumps)
  • 3/4 cup powdered sugar
  • 1/2 cup peanuts (optional, I left em out, but they would be a nice crunchy addition)

Directions:

1.Preheat oven to 325 degrees Farenheit.

2. In a large microwave safe bowl, combine peanut butter and chocolate. Melt in the microwave using 30 second intervals, stirring between each.

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3. Pour rolled oats into bowl with chocolate/peanut butter mixture. Add syrup or honey. Mix (a wooden spoon works well for this)until oats are evenly coated with chocolate/peanut butter.

4. Transfer to an ungreased baking sheet. Place in oven for 20-25 minutes, until slightly hardened. If desired, turn granola with a spoon halfway through bake time.

5. Remove from oven and allow to cool for at least 10 minutes. Transfer back to bowl and add powdered sugar. Mix well until all granola is coated lightly with powdered sugar. EAT!

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Honey Banana Almond Cake

When I’m not baking or cooking or writing for Spoon or Instagramming my dogs or spending hours in health food grocery stores oogling at new products like cashew flour or vegan boxed mac’n’cheese, I actually have a real person job. Gasp, I know. I like, wear clothes (including pants!) and go to work sometimes. And I currently work as an Autism Line Therapist. My job is nothing like I expected and each day and each person is different and I feel like I’ve learned a lot from it.

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How does my job relate to this food post? Well, as a recipe maker person I draw inspiration from many random places. Sometimes I draw inspiration from my work. All I can probably legally say is that this cake was inspired by my job because I had some massive food envy last week from a nameless genderless ageless client who may or may not have a sophisticated palate. Anyways, I was inspired to create a healthy, beautiful cake with almond flour, natural sweetness, and obviously added my own twists and turns on the cake by making it dairy-free, egg-free, adding a couple things, subtracting a few others, and ended up with and oh so luscious, springy, moist cake.

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This baby is addictive. I made it roughly 20 hours ago and there’s about 1/4 of it left. Oops. The almond flour gives it such a wonderful hardiness and substantial feel. The mashed bananas provide some sweetness, reducing the amount of honey or maple syrup needed to sweeten the cake.

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If you are totally vegan (I’m like 96% atm) and do not consume honey, opt for maple syrup and you’re good to go. I don’t eat a ton of honey, but will occasionally consume it, and it really just worked well in this cake and we were out of maple syrup. The beauty of cooking, I always say, is that you can make it your own.

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The coconut oil adds a really great moisture, subtle flavor, and texture, and I would highly recommend using it, although if you don’t have any, canola oil would do the trick. Chia seeds + almond milk replace a need for eggs, and add a nutritional boost with those #omega-3s baby.

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Give this cake a whirl. If anyone can refrain from eating the entire thing in 24 hours of less, please let me know. I will mail you a congratulatory card. Because it’s so moist and delicious and craveable for breakfast, lunch, dinner, snacks, dessert, with coffee, tea…anything anytime. It’s truly the most appropriate, healthy, anytime cake. I should almost change the title of this post to “The Perfect Anytime Cake” but that wouldn’t be very descriptive, now would it?

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Happy baking and happy cake eating. And happy December, too. Wishing you a warm holiday season full of baked goods. Tis the season! #nomnom

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Prep Time: 10 minutes

Bake Time: 30-40 minutes

Makes one 9″ cake; I’m not going to estimate servings because I ate the whole thing in <24 hours sooooo….serves one hungry cake-lover or I suppose 6-8 normal humans

Ingredients:

  • 2 cups almond meal or almond flour
  • 1 cup oat flour (can sub with another cup almond flour or other flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 mashed bananas (I used 1 1/2 medium bananas, but 2 small or 1 huge one would do the trick)
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted (could also use olive or canola oil)
  • 1 tablespoon chia seeds
  • 1/2 cup almond milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a small bowl, combine chia seeds and almond milk. Set aside to congeal, at least 5 minutes.

3. Meanwhile, in a large bowl combine almond flour, oat flour, baking soda, and baking soda. Add honey or maple syrup, melted coconut oil, and chia seed + almond milk mixture. Mix gently with a spatula.

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4. Pour batter into a lightly oiled and/or parchment paper lined 9″ cake pan. Bake for 30-40 minutes until the cake is golden brown and begins to pull away from the edges slightly, and/or a toothpick placed in the center comes out clean upon removal.

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5. Eat all the cake. All. Of. The. Cake.

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