| 12 | 40 | 2895 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 1 |
| 3 medium | Banana (s) (ripe,large) |
| 12 date(s) | Dates |
| 1 1/2 cup | Oats, dry |
| 1 cup | Wheat flour, whole wheat |
| 3/4 cup | Walnuts (chopped) |
| 1/3 cup | Flaxseed meal (ground) |
| 1/2 tsp | Sea Salt |
| 1 tsp | Baking soda |
| 1/3 cup | Sunflower seeds (spread) |
| 1/3 cup | Soy milk, unsweetened |
| 1 tsp | Vanilla extract, pure |
| 1 tbsp | Apple cider vinegar |
1. Preheat oven to 350° and line a bread pan with parchment paper.
2. Peel very ripe bananas and place into food processor.
3. Remove pits from dates and add to food processor.
4. Add oats, sunflower seed spread and almond milk to food processor and blend until well combined.
5. Pour mixture into large mixing bowl.
6. Add flour, flax meal, vinegar, vanilla, baking soda, sea salt, and walnuts to batter and stir until well combined.
7. Pour batter into bread pan and spread to evenly fill.
8. Bake at 350° for 50 minutes or until a toothpick inserted in middle comes out clean.
9. Allow bread to cool for 10–15 minutes before slicing.
| Fruit | 5.3 |
| Grain | 17.7 |
| Meat Alternative | 5.4 |
| Milk Alternative | 0.8 |
