Matcha Banana Bread (Grain + Dairy-Free)

Makes 1 loaf

Ingredients

• 3 ripe bananas
• 1/2 cup gluten-free rolled oats, pulsed in blender for about 30 seconds or until they turn into powder, or 1/2 cup coconut flour for the full Paleo version
• 1/2 cup tigernut or coconut flour
• 1 serving of plant-based protein (plain or vanilla)
• 1 tablespoon moringa
• 1 tablespoon matcha
• 1 tablespoon baking soda
• pinch of sea salt
• 2 eggs (egg replacement: combine 1 tbs. chia seeds or flaxseed meal with 2.5 tbs. water, mix and let set for 5 minutes to activate)
• 1/3 cup nut butter (I recommend almond or sunflower butter)
• 1/2 cup nut milk
• 1/4 cup pumpkin seeds and chopped almonds for topping

Preparation

1. Preheat Oven. Lightly grease a 9-inch loaf pan coconut oil.

2. In a medium-sized bowl, mash the bananas with a fork. Add nut butter, eggs (or egg replacement) and nut milk, and mix well.

3. In a separate bowl, mix together all dry ingredients: flour, protein powder, matcha, moringa, baking soda and salt. Stir that into the banana mixture.

4. Pour into a greased pan and top with pumpkin seeds and chopped almonds.

5. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out dry. Let chill, and serve banana bread slices with almond butter drizzle, if desired.

Recipe thanks to Mind Body Green