½ small to medium sized banana
1 tsp coconut oil
¼ sunflower seeds
½ cup whole walnuts (soaked in filtered water overnight, if possible, then dried off)
½ cup whole cashews (soaked in filtered water overnight, if possible, then dried off)
¼ teaspoon Himalayan sea salt
1 tsp vanilla extract
¼ cup pure maple syrup
OR for a sugar-free alternative, substitute for maple syrup 3 dropper fulls of Sweet Leaf Vanilla Crème stevia or regular flavor
Preheat oven to 325 degrees. Mash ½ banana in medium size mixing bowl until creamy. Add whole sunflower seeds to the bowl. In a NutriBullet or food processor, pulse walnuts for a few seconds. Be careful, as you still want small chunks and not a flour consistency. Transfer to the bowl. Do the same with the cashews. Mix the mixture with a spoon until all nuts and mixture is well blended. Line bread pan with light coat of coconut oil. Press mixture into bread pan. Bake at 325 for 30 minutes. Cut into squares.