There once was a time when I weighed 187 pounds. I never realized how large I was because all of my skinny jeans have stretch and I somehow was able to overlook the muffin top that was beginning to form over said skinny jeans. At any rate, DC and I decided we were over being fat and one of the most important steps for us to get our lives in order was for me to realize 3 things:

1: I needed to stop cooking for a family of 12 when there was only 2 of us and sometimes 4
2: I needed to completely take smothered, bacon-wrapped porkchops off of the cooking regimen
3: I needed to work out, like seriously not just to flex on IG

So once I accepted these realizations I made a decision for my household to clean up our eating. I actually enjoyed the (very long) journey because of how fond I am of creating in the kitchen. I experiemented with things like chia seeds, almond milk, oat flour and all the random things you find in Trader Joes and Whole Foods. This banana bread was one of my creations because it closely resembles traditional banana bread which I love. Try this recipe out and you may struggle retuning to your traditional banana bread.

INGREDIENTS
✅ 2 1/4 c. gluten free oats (or regular oatmeal if you don’t mind the gluten
✅ 1/2 tsp baking powder
✅ 1/2 tsp baking soda
✅ 1/4 tsp salt
✅ 3 medium ripe bananas (you want them as ripe as possible for added moistness and sweetness)
✅ 2 tsp pure vanilla extract
✅ 1/4 c. organic cinnamon applesauce
✅ 1/4 c. agave
✅ 1/3 c. raisins

DIRECTIONS
✅ Preheat oven to 350
✅ Blend all ingredients except raisin in high speed blender until smooth. The batter taste delish!
✅ Fold in raisins (you can also use chocolate chips or walnuts)
✅ Pour into a loaf pan and bake for 50-60 minutes (until a toothpick comes out dry)

✅ Spread some coconut butter on it and enjoy!

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