Peanut Butter Banana Bread
All you need is:
3-4 extra ripe bananas
3-4 tbsp date/maple syrup
1/2 glass soaked dates
1 glass oat flour
1/2 glass whole wheat flour
2 tbsp ground flax seeds and 5 tbsp water mix (amazing replacement for eggs)
1/3 glass unsalted peanut butter
1/2 sunflower seeds
1 tsp baking powder
1 tsp ground cinnamon
pinch of ground nutmeg
pinch sea salt
Here’s what you do:
Line preferred medium size dish with baking paper (I prefer rectangular shape for this cake). Set aside. Also preheat the oven to 180 degrees.
Prepare flax seed egg replacer in small bowl mixing ground flax seeds and water, letting it rest for 5 minutes to activate.
In a large bowl mix all dry ingredients together: flour (both kinds), walnuts, sunflower seeds, baking powder, cinnamon, nutmeg and salt. Stir well.
In the high speed blender add: bananas, date/maple syrup, soaked and drained dates, peanut butter and ready flax seed mix. Blend it until smooth creamy texture.
Fold banana mixture to a flour mixture and stir well until smooth even paste.
Pour into lined baking dish and bake for around 1 hour. When ready, it should feel firm and be brown and crunchy on top.
Let it cool a bit before cutting. I like to serve it when it's still warm and have with it with chai tea. But it's totally up to your preferences and taste.
Store completely cooled leftovers for up to several days, though best is fresh, so share it with your housemates and family.