Gluten-Free, Dairy-Free Banana Bread

Directions

1. Preheat the oven to 350F and line a half sheet pan with parchment paper.
2. Add the bananas, maple syrup, and brown sugar to a blender and pulse until smooth. Add the vanilla, salt, cinnamon, tahini, and eggs, then blend again until it forms a loose batter.
3. Transfer the mix to a bowl and stir in the almond flour, oat flour, avocado oil, baking soda, baking powder, and lemon juice. You’ll start to see bubbles form; that’s the lemon activating the baking soda. 
4. Pour the batter onto the prepared pan. Top half of it with walnuts and half with chocolate chips (if you prefer one over the other, use all walnuts or all chips). Make it the way you love it. 
5. Bake for 20-25 minutes, until the cake bounces back with you lightly press it. Let cool completely before slicing (if you can wait that long). Store at room temperature for up to 3-5 days.