From My Bowl

0 Prep: Preheat the oven to 350F. Grease or line an 8” bread pan with parchment paper and set aside. Combine the ground flax and water in a small bowl; mix well and let sit for at least 5 minutes to thicken.
1 Oat Flour: Add 2 cups of the rolled oats to a blender or food processor and blend until they form a fine flour, about 45 to 60 seconds.
2 Dry Ingredients: Add the oat flour to a medium bowl and add the baking powder, baking soda, remaining ½ cup of rolled oats, and salt. Mix well and set aside.
3 Wet Ingredients: Break the bananas into pieces into a large bowl. Mash with a fork until they form an even, runny texture. Add the nut butter, sugar, apple cider vinegar, vanilla, and flax “egg” to the bowl. Mix well. Slowly incorporate the dry flour mixture into the wet Banana mixture, stirring well and until all clumps have dissolved. Fold in the chocolate chips or nuts, if using.
4 Bake: Pour the batter into a parchment paper-lined or greased 8″ bread pan, smoothing the top off with a spatula.Bake for 60 to 70 minutes, or until the top is golden brown and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and let cool for 10 minutes in the pan, then remove from the pan and allow to cool completely before slicing.
5 Store: Store in a container at room temperature for up to one week, or pre-slice the banana bread and freeze for up to two months.