The Best Healthy Lactation Banana Bread

• 3 ripe bananas
• ⅓ C Stevia
• ¼ C 100% natural almond butter
• 2 Tbsp flaxseed
• 1 Tbsp almond milk
• 1 Tbsp vanilla
• 1¼ C rolled oats* (gluten-free if necessary)
• ½ C vanilla protein powder** (vegan if necessary)
• 1 Tbsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ tsp nutmeg
• ½ C chocolate chips (vegan if necessary)

1. Preheat the oven to 350°F, grease a 9x5 bread pan, and line with parchment paper. Set aside.
2. In a small bowl, whisk together the flaxseed with ⅓ cup water until combined. Place in the fridge to thicken.
3. Using a high powered blender or food processor, grind the oats into a fine flour. Sift with the protein powder, baking powder, cinnamon, nutmeg, and salt into a medium bowl. Set aside.
4. In a large bowl, mash the bananas well. Stir in the Stevia until completely dissolved. Stir in the almond butter, milk, and vanilla until well combined. Remove the flax egg from the fridge, stir to combine, then add to the wet ingredients and mix well.
5. Fold the dry ingredients into the wet ingredients until just combined. Add all but 2 tablespoons of the chocolate chips, folding until just combined. Pour the banana bread batter into the prepared bread pan and top with remaining chocolate chips.
6. Bake for 50-55 minutes. The top should be slightly risen, darkened, and firm. Let cool in the pan COMPLETELY, about 2 hours, then slice into 10 slices and enjoy!***

*If you have store bought oat flour, use 1 cup oat flour, an extra tablespoon milk, and reduce the bake time by 5-10 minutes.

**The protein powder I tested this recipe with has a 49g scoop, which is equivalent to about 1/2 cup, but when you use your favorite protein powder, I recommend measuring by weight.

***See blog post for storing instructions.

Nutrition facts are a calculated estimate of 1 slice of banana bread, including chocolate chips.