1 cup raw sunflower seeds (to be ground), ¼ cup coconut flour

¼ cup flaxseed meal, 1 ½ tsp baking powder

½ tsp baking soda, 1/2 tsp cinnamon

¼ tsp salt, ¼ tsp cardamom (optional, but highly recommended)

3 medium very ripe (i.e. spotty and black) bananas, 2 Tbsp maple syrup

¼ cup coconut oil (melted), ¼ cup creamy Sunbutter

4 eggs, at room temp (if they’re cold they will harden the coconut oil)

1 tsp vanilla

Preparation

Preheat oven to 175 C (350 F) . Grease loaf pan with coconut oil or line with parchment paper.

Use a coffee grinder, small food processor, Magic Bullet, or a blender to grind sunflower seeds into a fine sunflower meal/flour. Do not blend so long that it becomes Sunbutter!

Place ground sunflower seeds and the remaining dry ingredients into a small bowl and mix well.

Place all wet ingredients in large food processor* and process until smooth. Add dry ingredients and process until completely combined (you may need to scrape the sides once or twice).

Pour banana bread batter into prepared loaf pan and immediately place in preheated oven.

Bake for 45-50 minutes. Watch carefully; you may need to cover lightly with foil during the last 10-15 minutes of baking to prevent over-browning.

Note: If you don’t have a large food processor, NO BIG DEAL…

Just mash bananas by hand in a large bowl, mix in the rest of the wet ingredients, and then add in the dry ingredients. Bake as directed.