We're taking a little time off over the Holidays and just giving you a new recipe this week. It's an old-time classic that is ideal when you have a number or over-ripe bananas.

And, of course, we give it the WFPB, SOS-free twist. Try it, we think you'll like it! Once I start, it's hard not to have another piece.

To your Amazing Health,

Connie and Bill

Banana Bread (Makes 1 loaf or 2 mini-loaves)

• 1 flax egg (1 tablespoon ground flax in 3 tablespoons water - let gel for 5 minutes)
• ¼ cup almonds
• 4 medium dates (e.g. Deglet Noor)
• 3 medium very ripe bananas (about 1 to 1¼ cups mashed)
• 2 tablespoons filtered water
• 1 cup oat flour
• 1 cup rolled oats
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp vanilla powder (optional)
• ½ cup chopped walnuts

Optional Mix-ins

• ½ cup blueberries

Preheat oven to 350°F. Line a loaf pan with parchment or lightly dust with flour or use silicone pans

Make the flax egg by adding 1 tablespoon of flax to 3 tablespoons of water and mix thoroughly. Set aside for 5 minutes.

Add almonds and dates to a food processor and process to a fine chunk. Do not let them ball up though.

Add the bananas, water and flax egg and mix in well.

Add flour, oats, baking powder, baking soda, cinnamon and vanilla, if using it, and mix well.

Add walnuts and any optional mix-ins and pulse to distribute throughout the batter.

Pour into the loaf pan(s) and smooth the top.

Bake 45–55 minutes, or until a toothpick comes out clean or nearly clean.

Let cool at least 20 minutes before slicing so it firms up.